I wasn't thinking about the 10 Commandments when I was in Rome last month. I wasn't even contemplating a Passover seder. But there was a sandwich that I had at Testaccio Market that stuck with me -- and made me want to make a soul-satisfying Beef Brisket when I got back to Brooklyn.
The sandwich in question was from the much-lauded Mordi e Vai. Guiliano Esposito, one of the family-owned stall's street food stars, poses above. A photo of his father is directly behind -- retired butcher Sergio Esposito.
The butchery cred is key. Here, the meat is everything. In particular, the Allesso di Scottona (aka simmered Brisket). Utter simplicity. Meat and bread. It was glorious...
And, so returning from Rome, when I started toying with the idea of bringing friends together to share in my Maxwell House Haggadahs and bowls brimming with homemade Matzoh Ball Soup, I knew Brisket was going to be the main.
A gorgeous slab of beefy beauty, slow baked in a Dutch Oven for 4 hours is currently sitting in my fridge -- because Brisket is always better a couple of days later.
I can't wait to dive in. I am resisting grabbing a slice for a snack. That said, I expect that denying myself will pay off on two fronnts. First, there will be plenty on hand for a fantastic repast tomorrow after we do a bit of seder-ing. Second, there will be enough leftover meat to make for an Allesso di Scottana sandwich on this side of the Atlantic.
May my Pesach wishes come true!
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