Recipes › Beef

Beef recipes

179 recipes from 19 countries, none of it adapted from anybody else.

By country

China (6)
Cyprus (1)
Egypt (12)
Ethiopia (4)
France (9)
Germany (8)
Greece (4)
India (3)
Iran (7)
Italy (35)
Japan (12)
Lebanon (1)
Mexico (17)
Morocco (2)
Peru (2)
Philippines (24)
South Korea (15)
Thailand (6)
Turkey (11)

Every beef recipe

Agnolini, sourced from Italy. Mantuan stuffed pasta with amaretti in the filling, served in broth. Pork, Beef, Egg.
Alambre, sourced from Mexico. Everything chopped together on the griddle and the cheese melted over the heap, so nothing is served in one piece. Pork, Beef.
Albóndigas, sourced from Mexico. The meatballs go into the broth raw with the rice still uncooked inside them, so they swell and thicken it as they cook. Pork, Beef, Egg.
Anelletti al Forno, sourced from Italy. Ring pasta baked in a crumbed tin so it turns out as a single browned dome. Beef.
Anticuchos, sourced from Peru. Beef heart marinated overnight in ají panca and grilled hard, basted with the marinade as it cooks. Beef.
Aporreadillo, sourced from Mexico. Dried beef simmered into a tomato and chilli sauce, with the egg stirred through the sauce rather than scrambled round the meat. Beef, Egg.
Arancini, sourced from Italy. Saffron rice cooked the day before, moulded round a filling and fried. Beef, Egg.
Arroz a la Cubana, sourced from the Philippines. Four things cooked separately and plated together, never mixed in the pan. Beef, Egg.
Baeckeoffe, sourced from France. Three meats marinated overnight and layered raw with potatoes under a pot sealed with a rope of dough, which is not opened. Pork, Beef, Lamb.
Balbacua, sourced from the Philippines. Oxtail and skin cooked long past tender, until the broth sets to jelly when it cools. Beef.
Beef Bourguignon, sourced from France. Beef braised in red wine for three hours, where the meat is dried and browned in small batches and the wine is reduced before it goes in. Beef.
Beef Chow Fun, sourced from China. Wide rice noodles in a dry wok at the highest heat, turned with a spatula and never stirred, so they char instead of breaking. Beef.
Beef Curry, sourced from China. Beef shin in a curry thickened by potato rather than by flour or coconut. Beef.
Bierschinken, sourced from Germany. Coarse lumps of ham set in a fine paste, which is why the slice looks mottled. Pork, Beef.
Birria, sourced from Mexico. Beef submerged in its own chilli broth in a sealed pot, which is why it is the one that arrives wet. Beef.
Bistecca alla Fiorentina, sourced from Italy. A very thick T-bone seared over coals, stood on its bone, and served rare whatever anyone says. Beef.
Bistek, sourced from the Philippines. Thin beef seared fast in calamansi and soy, under more onion than seems reasonable. Beef.
Boat noodles, sourced from Thailand. A dark spiced beef noodle broth thickened with blood stirred in off the boil. Pork, Beef.
Bokkeum-bap, sourced from South Korea. Plain fried rice where the soy goes round the edge of the pan rather than onto the rice, so it caramelises instead of steaming. Pork, Beef, Egg.
Bollito Misto, sourced from Italy. Several cuts boiled separately so each is right, then brought together in one broth. Chicken, Pork, Beef, Veal, Fish.
Bolognese Sauce, sourced from Italy. A meat sauce cooked three hours with milk and very little tomato. Pork, Beef.
Braciola, sourced from Italy. Thin slices of beef rolled round cheese and herbs and braised in tomato, several to a pan. Beef.
Braciolone, sourced from Italy. One large joint stuffed with egg and salami, tied and braised whole for three hours. Pork, Beef, Egg.
Braised Beef, sourced from China. Beef shin cooked long and slow with daikon, and the broth kept to drink alongside. Beef.
Briouat, sourced from Morocco. Small triangular pastries folded like a flag and fried, where the last fold is sealed with flour paste rather than water. Beef, Lamb, Egg.
Bulalo, sourced from the Philippines. Beef shank boiled until the marrow slides out, in a broth left clear. Beef.
Bulgogi, sourced from South Korea. Beef part-frozen so it can be sliced almost transparent, marinated with grated pear and cooked in a pan hot enough to colour it in seconds. Beef.
Burrito, sourced from Mexico. The sides folded in before it is rolled, so nothing escapes at the ends — and it is never fried. Pork, Beef.
Burro Percherón, sourced from Mexico. Built on a tortilla the width of a dinner plate, with the ends left open because at that size they cannot be folded. Beef.
Caldume, sourced from Italy. Tripe simmered for hours in a clear broth and served in its own liquid with lemon. Beef.
Cansi, sourced from the Philippines. A sour beef soup where the acid is a fruit simmered in it, not vinegar poured in at the end. Beef.
Carne a la Tampiqueña, sourced from Mexico. One long thin strip cut down the length of a fillet, so a single piece frames the plate of accompaniments. Chicken, Beef.
Carne Asada, sourced from Mexico. Salted and nothing else, over a fire that has burned down to embers with no flame left. Beef.
Carne norte guisado, sourced from the Philippines. Tinned corned beef with the onions cooked down to sweetness first and the potatoes fried apart. Beef.
Carne Pizzaiola, sourced from Italy. Thin beef cooked in minutes in a tomato and oregano sauce made first. Beef.
Carpaccio, sourced from Italy. Raw beef frozen briefly so it can be sliced almost to transparency, dressed only at the table. Beef.
Casoncelli, sourced from Italy. Sweet-wrapper parcels with amaretti in the filling, dressed with butter, sage and pancetta. Pork, Beef, Egg.
Chelow Kabab, sourced from Iran. The skewer is laid on the rice and pulled out from under a piece of flatbread held on top of it. Beef, Lamb.
Chimichangas, sourced from Mexico. It goes into the fat seam down and is not turned until the seam has set, or it opens and fills with oil. Beef.
Coda alla Vaccinara, sourced from Italy. Oxtail braised four hours, with a great deal of celery added at the end. Pork, Beef.
Çökertme Kebabı, sourced from Turkey. Built on straw potatoes fried twice, which is the actual work of the dish. Beef.
Cotoletta alla Bolognese, sourced from Italy. A crumbed cutlet covered with ham and parmesan and finished in broth in the oven. Pork, Beef, Veal, Egg.
Crispy tadyang ng baka, sourced from the Philippines. Simmered until it falls off the bone, dried hard, then fried until the outside shatters. Beef.
Dafina, sourced from Morocco. A pot left on the lowest possible heat overnight, with eggs buried in it whole that come out brown and dense. Beef, Egg.
Dao Xiao Mian, sourced from China. Noodles shaved off a block of dough straight into the boiling water, so they are cooked in the order they are cut. Beef.
Daube, sourced from France. Beef marinated raw in wine and orange peel then layered into the pot unbrowned, with the wine going in exactly as it came off the meat. Pork, Beef.
Doner kebab, sourced from Germany. The sandwich form is Berlin's, and Germany formally objected when Turkey tried to fix the recipe. Beef, Veal, Lamb.
Etli Makarna, sourced from Turkey. The pasta is finished in the meat and broth with the lid on, so it swells taking up the liquid rather than water. Beef.
Fajitas, sourced from Mexico. The skirt grilled whole and sliced across the grain afterwards, which is the only way skirt is not stringy. Beef.
Farsu Magru, sourced from Italy. A stuffed beef roll whose name says it is lean and whose cross-section says otherwise. Pork, Beef, Egg.
Feteer, sourced from Egypt. Always filled or topped, and the filling goes between two stretched sheets rather than into a parcel. Beef.
Flädle, sourced from Germany. The pancakes are rolled tight and sliced into ribbons, and that is the whole dish. Beef, Egg.
Flautas, sourced from Mexico. Rolled the full length of the tortilla and fried floating, so they stay straight instead of bowing. Beef.
Frankfurter Rindswurst, sourced from Germany. All beef, down to the casing, because it was made in 1894 for the city's Jewish customers. Beef.
Frittola, sourced from Italy. Butcher's trimmings simmered then fried in lard and kept warm in a cloth-lined basket. Beef, Veal.
Fuqi Feipian, sourced from China. Beef and offal braised, cooled completely and sliced thin, then dressed cold with no heat anywhere at the end. Beef.
Galbi, sourced from South Korea. Short ribs butterflied open along the bone into a flat sheet, marinated, and grilled fast. Beef.
Galbijjim, sourced from South Korea. The same cut as galbi, left whole, blanched and braised until a sauce reduces onto it, with nothing grilled at all. Beef, Egg.
Galbitang, sourced from South Korea. Short ribs in a broth that stays clear, which is why it is skimmed constantly and never boiled hard. Beef, Egg.
Garmugia, sourced from Italy. A spring soup of young vegetables added in order of toughness, with beef browned first. Pork, Beef.
Genovese Sauce, sourced from Italy. A Neapolitan sauce of beef and far more onion than beef, cooked until the onion collapses. Pork, Beef.
Gollash, sourced from Egypt. The filo is layered flat in a tray with the meat as a filling between, never wrapped round it. Beef, Egg.
Gopchang Jeongol, sourced from South Korea. An intestine hotpot whose entire success is decided by rubbing them with flour and salt before anything else happens. Beef, Fish.
Gored gored, sourced from Ethiopia. The beef is cubed and left unmarinated, and the fat stays on it. Beef.
Goto, sourced from the Philippines. Rice porridge with tripe boiled tender long before it meets the rice. Beef.
Gujeolpan, sourced from South Korea. Eight fillings around a stack of paper-thin pancakes, every filling cut to the same length so the roll closes. Beef, Shellfish, Egg.
Gyūdon, sourced from Japan. Thin beef and onion simmered until the liquid almost goes, with no egg binding it. Beef, Fish.
Hachis Parmentier, sourced from France. A potato-topped mince where the mash is made stiffer than you would ever eat on its own, so it can hold a fork-raked surface. Beef, Egg.
Hamburg steak, sourced from Japan. A patty bound with milk-soaked panko, thrown between the hands and dimpled before it cooks. Pork, Beef, Fish, Egg.
Hawawshi, sourced from Egypt. The raw meat goes inside the bread and they bake together, so the bread crisps in the meat's own fat. Beef.
Hayashi rice, sourced from Japan. A brown stew built on tomato and red wine with no spice at all, thickened by a dark roux. Beef, Fish.
Horumonyaki, sourced from Japan. Offal boiled and scrubbed clean first, then grilled fat side down over a high heat. Beef.
Huaraches, sourced from Mexico. A long oval of masa with bean paste sealed inside it before shaping, finished in oil and loaded with steak. Beef.
İnegöl Köfte, sourced from Turkey. Worked with a pinch of bicarbonate and rested overnight, which is what makes it soft instead of springy. Beef, Lamb.
Iranian Pizza, sourced from Iran. The base is thick, the cheese goes on in quantity, and it is often made with no tomato sauce at all. Beef.
İzmir Köfte, sourced from Turkey. Browned and then simmered in tomato, the only köfte here that goes into a sauce at all. Beef, Egg.
Japanese curry, sourced from Japan. A brown roux cooked twenty minutes and stirred in off the heat, mild and thick and faintly sweet. Beef.
Kabab Barg, sourced from Iran. The meat is cut into thin strips, which is what barg means, and marinated in olive oil rather than yogurt. Beef, Lamb.
Kabab Torsh, sourced from Iran. The marinade is a thick paste of crushed walnuts and pomegranate juice rather than a liquid. Chicken, Beef.
Kaldereta, sourced from the Philippines. A tomato stew thickened with liver spread, which is what makes it kaldereta. Pork, Beef.
Kamounia, sourced from Egypt. Cumin by the tablespoon, which is what the name is built on and what makes the liver edible in quantity. Beef.
Kapuska, sourced from Turkey. The cabbage is cooked until it loses its structure completely, which takes about three times as long as feels right. Beef.
Kare-kare, sourced from the Philippines. Oxtail in peanut sauce thickened with toasted ground rice, with the bagoong served separately. Beef, Shellfish.
Kerala Beef Fry, sourced from India. The meat is pressure-cooked soft first and then roasted dry in the spices. Beef.
Kersha, sourced from Egypt. Soaked in vinegar and salt and then parboiled twice, with both waters thrown away. Beef.
Khoresh Karafs, sourced from Iran. It is soured with verjuice and the celery is the bulk of it rather than a flavouring. Chicken, Beef, Lamb.
Kinalas, sourced from the Philippines. A thin beef broth with a separate thick brown sauce spooned over, which is the dish. Beef, Egg.
Kitfo, sourced from Ethiopia. The beef is minced and then marinated, which is the half gored gored leaves out. Beef.
Koftet el Hati, sourced from Egypt. Laid straight onto the grill bars with no skewer at all, which is why it is shaped short and fat. Beef, Lamb.
Koftet Rozz, sourced from Egypt. The rice is crushed into granules rather than ground to powder, which is what holds the meatballs together. Beef.
Kolkas, sourced from Egypt. The taro is peeled under running water and never handled dry, because raw taro irritates the skin. Beef.
Lampredotto, sourced from Italy. The fourth stomach simmered in broth and served in a roll dipped in its own liquid. Beef, Fish.
Lasagna, sourced from Italy. Egg sheets layered with a long-cooked meat sauce and besciamella, not ricotta. Pork, Beef, Egg.
Leberkäse, sourced from Germany. It means liver-cheese and contains neither, and it is baked as a loaf for the crust. Pork, Beef.
Leberknödel, sourced from Germany. The batter is too loose to handle, so it is shaped between two wet spoons. Beef, Egg.
Lechon baka, sourced from the Philippines. The oven version of a spit-roast calf, said plainly rather than pretended otherwise. Beef.
Lengua estofado, sourced from the Philippines. Ox tongue peeled while hot and braised in a sweet soy sauce with fried saba. Beef.
Lengua pastel, sourced from the Philippines. Ox tongue in a white cream sauce under a pastry lid baked separately and laid on at the end. Beef, Egg.
Lomo Saltado, sourced from Peru. Beef and onion seared in a screaming pan with the chips fried separately and tossed in off the heat. Beef.
Loobia Polo, sourced from Iran. The meat and beans are cooked to a finished stew before any rice touches them. Beef, Lamb.
Macarona bil-Bechamel, sourced from Egypt. The béchamel is thinned so it sinks through the pasta instead of sitting on top as a lid. Beef, Egg.
Machacado con Huevo, sourced from Mexico. Dried beef dropped into the hot pan dry, so it takes up fat before any egg is added. Beef, Egg.
Makanek, sourced from Lebanon. Fried whole and then the pan deglazed with pomegranate molasses, so the glaze is made in their own fat. Beef, Lamb.
Massaman curry, sourced from Thailand. A mild long-cooked curry with whole spices and potatoes, cooked until the beef gives entirely. Beef.
Maultasche, sourced from Germany. The casing is defined by law: whole egg, water, and durum or spelt flour. Pork, Beef, Veal, Egg.
Mechado, sourced from the Philippines. A pot roast with a strip of pork fat pushed through the middle of the beef. Pork, Beef.
Menchi katsu, sourced from Japan. A minced patty chilled hard before crumbing so it survives the oil, and fried from cold. Pork, Beef, Egg.
Menudo, sourced from Mexico. The tripe scrubbed with coarse salt and lime, blanched and rinsed before any cooking starts — and nothing later makes up for skipping it. Pork, Beef.
Miyeok-guk, sourced from South Korea. A plain seaweed soup whose seaweed is fried in sesame oil before any water goes in. Beef, Fish.
Mole de Olla, sourced from Mexico. The one eaten with a spoon — a thin chilli broth with beef and corn still on the cob. Beef.
Mombar, sourced from Egypt. Stuffed with rice rather than meat, boiled first and then deep-fried, so the casing blisters. Beef.
Mondeghili, sourced from Italy. Milanese meatballs made from meat that has already been cooked once. Pork, Beef, Egg.
Morcón, sourced from the Philippines. A beef sheet rolled raw round egg and sausage and braised, with the braising liquid as sauce. Pork, Beef, Egg.
Motsunabe, sourced from Japan. Cleaned offal simmered in a garlic broth under a dome of cabbage and chives that is not stirred. Beef, Fish.
Naengmyeon, sourced from South Korea. Cold noodles in a broth served half-frozen and slushy, which is a temperature rather than a flavour. Beef, Egg.
Nihari, sourced from India. Shank and marrow cooked overnight, flavoured with long pepper rather than black. Beef, Lamb.
Nikujaga, sourced from Japan. A shallow simmer under a drop lid, where the liquid never covers what is cooking in it. Beef, Fish.
Nilagang baka, sourced from the Philippines. Brisket boiled soft with the vegetables added in four waves, saba bananas among them. Beef.
Nuea phat phrik, sourced from Thailand. Beef seared in two batches so the pan never drops, with the chillies as a vegetable. Beef.
Oden, sourced from Japan. A long gentle simmer in an almost clear broth, with everything added at a different hour. Beef, Fish, Egg, Tofu.
Oeufs en Meurette, sourced from France. Eggs poached in red wine rather than water, which colours them and then becomes the sauce they sit in. Beef, Egg.
Olive all'Ascolana, sourced from Italy. Big green olives stoned in a spiral and stuffed with three meats before frying. Chicken, Pork, Beef, Egg.
Ossobuco alla Milanese, sourced from Italy. Veal shin braised whole with no tomato, finished with raw gremolata. Beef, Veal.
Pares, sourced from the Philippines. A sweet star anise braise served as a pair with a separate bowl of its own broth. Beef.
Passatelli, sourced from Italy. A dough of breadcrumbs and parmesan with no flour, pressed into broth. Beef, Egg.
Pasta 'ncasciata, sourced from Italy. Baked pasta lined with fried aubergine and turned out whole to be cut in wedges. Pork, Beef, Egg.
Pastil, sourced from the Philippines. Rice and dry shredded meat wrapped in banana leaf, and the meat must be cooked to threads. Chicken, Beef.
Pastitsada, sourced from Greece. A long braise carrying far more clove and cinnamon than seems sensible, served over thick hollow pasta cooked separately. Beef.
Pastitsio, sourced from Greece. Long tubes laid the same way in a dish under a spiced mince and a set béchamel, with no vegetable in it anywhere. Beef, Egg.
Phanaeng, sourced from Thailand. A curry reduced until it clings to the meat, thickened by peanut rather than by flour or time. Beef.
Pideli Köfte, sourced from Turkey. Served on bread that has already drunk the broth, so the bread is a component and not a plate. Beef.
Pochero, sourced from the Philippines. A beef and tomato boil with bananas in it, added late so they hold. Beef.
Puf Böreği, sourced from Turkey. Deep-fried rather than baked, and it puffs hollow — which only happens if the oil is hot enough to set the outside instantly. Beef, Egg.
Puntas de Filete, sourced from Mexico. Not grilled at all — the tips are browned hard and then stewed in a chilli broth until they go tender again. Beef.
Quesabirria, sourced from Mexico. The red fat skimmed off the top of a birria broth, used to dip the tortilla and then to fry it in. Beef.
Raclette, sourced from France. A cut face of cheese melted on its own and scraped straight onto the plate, with nothing mixed into it at all. Pork, Beef.
Ragù Napoletano, sourced from Italy. Whole pieces of meat cooked in tomato for most of a day, the sauce eaten first. Pork, Beef.
Risotto alla Milanese, sourced from Italy. The risotto method with saffron and marrow, cooked to serve beside ossobuco. Beef.
Sabanekh, sourced from Egypt. The spinach goes in raw and finely chopped and cooks down into the tomato until it is a sauce rather than a vegetable. Beef.
Sartù di Riso, sourced from Italy. Rice cooked in ragù and packed into a ring mould around meatballs and peas. Beef, Egg.
Sarıyer Böreği, sourced from Turkey. Coiled flat into a round tray, cut across after baking and sold by weight — and currants and pine nuts go in the filling. Beef, Egg.
Sauerbraten, sourced from Germany. The beef sits in vinegar for three days at least, and never in a metal bowl. Beef.
Sciusceddu, sourced from Italy. Meatballs in broth with a ricotta and egg mixture set on top in the oven. Beef, Egg.
Seolleongtang, sourced from South Korea. Marrow bones boiled hard for most of a day until the broth turns milky white, with the first boil thrown away. Beef.
Shabu-shabu, sourced from Japan. A plain kombu broth meat is swished through for seconds, with two dipping sauces doing the work. Beef, Fish, Tofu.
Shacha Noodles, sourced from China. Noodles built around a jarred sauce of dried seafood and garlic, where the work is loosening it without frying it. Beef.
Shami kebab, sourced from India. Meat and chana dal boiled together until tender, ground, and bound with egg. Beef, Lamb, Egg.
Sinabawang corned beef, sourced from the Philippines. A thin corned beef broth where the tin is fried first and the fat skimmed off the top. Beef.
Sinseollo, sourced from South Korea. A set-piece casserole arranged in coloured rings around a central chimney that is filled with hot charcoal at the table. Beef, Fish, Egg.
Sofrito, sourced from Greece. Thin veal slices in a pale garlic and vinegar sauce with no tomato in it at all, which is what makes it this rather than a stew. Beef, Veal.
Spaghetti alla Chitarra, sourced from Italy. Square-section strands cut by pressing dough through strung wires. Beef, Lamb, Egg.
Spezzatino, sourced from Italy. Beef cut small and browned in batches, then left alone for three hours. Beef.
Ssambap, sourced from South Korea. A table of leaves and fillings where the rice is pressed into a small ball before it goes in the leaf. Pork, Beef.
Steak Frites, sourced from France. Chips fried twice at two temperatures, with the steak cooked in the gap and rested while they go back in. Beef.
Steak Tartare, sourced from France. Raw beef chopped by hand at the last minute, where everything depends on the meat and on how recently it was cut. Beef, Fish, Egg.
Stifado, sourced from Greece. A beef stew carrying as much weight in whole small onions as in meat, with the onions left whole and never stirred. Beef.
Stracciatella in Brodo, sourced from Italy. Egg and parmesan whisked into simmering broth so it shreds into rags. Beef, Egg.
Suea rong hai, sourced from Thailand. A fatty cut grilled whole and rested, sliced across the grain, with a sour roasted dip. Beef.
Sukiyaki, sourced from Japan. Beef seared in beef fat then braised shallow in sweet soy, dipped in raw egg to eat. Beef, Fish, Egg, Tofu.
Sulu Köfte, sourced from Turkey. Finished with an egg and lemon liaison stirred in off the heat, which thickens it without flour. Beef, Egg.
Tabriz Meatballs, sourced from Iran. One enormous meatball a person, built around a core of boiled egg, walnut, fried onion and dried apricot. Beef, Egg.
Tantuni, sourced from Turkey. The beef is boiled first and then fried on a flat plate, and the bread is steamed on top of the cooking meat. Beef, Lamb.
Tapsilog, sourced from the Philippines. Three things on one plate, and the name is their three first syllables. Beef, Egg.
Tataki, sourced from Japan. Seared hard for seconds on every face and chilled at once, so the inside stays raw. Beef, Fish.
Tatar Böreği, sourced from Cyprus. Boiled rather than fried or baked, which is what separates it from every other börek. Beef, Egg.
Thai suki, sourced from Thailand. A plain clear hotpot whose entire character is in the sauce, not in the broth. Pork, Beef, Shellfish, Egg, Tofu.
Tihlo, sourced from Ethiopia. The barley is roasted before milling and the flour is only moistened, never cooked. Beef.
Tire Köfte, sourced from Turkey. Flattened thin between wet palms and grilled, never rolled into a ball at any stage. Beef, Lamb.
Tiyula itum, sourced from the Philippines. A long beef broth coloured black by burnt coconut, which here is one seasoning among many. Beef.
Torly, sourced from Egypt. The vegetables are layered in order of how long they take, rather than piled in together. Beef, Lamb.
Tortang carne norte, sourced from the Philippines. Tinned corned beef fried dry first so the omelette is not greasy. Beef, Egg.
Tortellini, sourced from Italy. Small squares wrapped round a fingertip, filled with pork and cured meat, served in broth. Pork, Beef, Egg.
Tripes à la Mode de Caen, sourced from France. Tripe blanched twice in fresh water before anything else happens, then cooked in cider for most of a day. Pork, Beef.
Trippa alla Romana, sourced from Italy. Honeycomb tripe braised in tomato and finished with mint, not parsley. Beef.
Tteokguk, sourced from South Korea. A clear soup in which the rice cake ovals go in for the last three minutes and no longer. Beef, Fish, Egg.
Yukgaejang, sourced from South Korea. A red beef soup whose meat is boiled and then pulled apart by hand along the grain, never chopped. Beef.
Yukhoe, sourced from South Korea. Raw beef cut by hand into strips and never minced, dressed at the last moment and eaten at once. Beef, Egg.
Zigni, sourced from Ethiopia. The meat goes in first and the spices go in last, hours later. Beef.
Zuppa Pavese, sourced from Italy. Hot broth poured over fried bread and a raw egg, which the broth alone cooks. Beef, Egg.

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