Braciole Alla Livornese: Zesty, Tomatoey Twice-Cooked Beef

Livorno, one of Tuscan's major ports, is known for triglie alla livornese, reef mullet cooked in a zesty tomato sauce. To simply cook beef braciole in tomato sauce would be drab, no matter how zesty the sauce, and Livornesi are not drab. However, if you first bread the cutlets and fry them before finishing them up in the tomato sauce, they become much more interesting. And you have Braciole alla Livornese.

Comfort Food OF the Finest Kind, from Secrets from My Tuscan Kitchen, a new book by Judy Witts Francini.