Lesso Rifatto con Cipolle e Gota

Lesso Rifatto con Cipolle e Gota is a rustic Italian dish originating in the cucina povera tradition of Tuscany and central Italy, where it was born from the practice of repurposing leftover boiled meat—typically from a bollito misto. The name translates literally to “remade boiled meat with onions and cheek,” and the “gota” refers specifically to pork cheek (guanciale) or sometimes beef cheek, adding richness and depth. Key ingredients include the leftover lesso, copious amounts of onions slowly caramelized until sweet, and the gota rendered to provide fat and savory flavor. A great version of this dish is distinguished by the careful balance of the onions, which should be cooked down to a jam-like consistency without burning, and the meat, which is re-simmered in the onion mixture until it becomes tender again and absorbs the onion’s sweetness. According to the food guide *Sentieri Golosi*, a notable rendition is served at Osteria il Rifugio del Chianti in Badiaccia a Montemuro, Italia, where the dish exemplifies the traditional method of transforming yesterday’s boiled beef into a hearty second course. Regional variations may include the addition of tomatoes, white wine, or herbs such as rosemary, but the core concept of using leftover meat and onions remains constant throughout Tuscany and nearby regions.