• Ingredients: 31
  • Serves: 2

Tamarind dipping sauce with tamarind pulp, cold water, fresh ginger, peeled and grated, cloves garlic, minced, sugar, or more to taste, chili-garlic sauce, thai fish sauce, good-quality soy sauce, such as kikkoman, cornstarch.


  • 5 oz. tamarind pulp
  • 2 cups plus 2 tbsps. cold water
  • 1 pc. fresh ginger, peeled and grated
  • 3 garlic minced
  • 3 tbsps. sugar, or more to taste
  • 1 tbsp. chili-garlic sauce
  • 2 tsps. Thai fish sauce
  • 1 tsp. good-quality soy sauce, such as Kikkoman
  • 2 tbsps. cornstarch

For tomato sauce:

For beef braciole:

  • 4 garlic cloves, minced
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 cup grated Pecorino Romano
  • 3 oz. thinly sliced pancetta, finely chopped
  • 1 1/2 lb. beef top round, cut across the grain into 1/4-inch slices

For meatballs and other meats:

For the flavoring

  • 2 1/2 tsps. rosewater
  • 2 cups shelled roasted unsalted pistachios
  • 2 or 3 drops red food coloring

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


  1. Step 1 1. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat.

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  2. Step 2 Remove the pan from the heat and let stand until the tamarind has softened, about 15 minutes. Help it along by breaking up the pulp with a spoon.

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  3. Step 3 2. Strain the tamarind through a sieve, pressing on the pulp to extract as much water as possible. Discard the pump and seeds and return the water to the pan.

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  4. Step 4 Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat.

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  5. Step 5 3. Whisk the cornstarch with the remaining 2 tablespoons water. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute.

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  6. Step 6 Remove the pan from the heat and let cool. Before serving, taste and adjust the seasoning, adding more sugar if necessary to balance the tartness of the tamarind.

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Nutrition information

Calories 37 Carbohydrates 9 g (3%)
Fat 0 g (0%) Protein 0 g (1%)
Saturated Fat 0 g (0%) Sodium 82 mg (3%)
Polyunsaturated Fat 0 g Fiber 1 g (2%)
Monounsaturated Fat 0 g Cholesterol 0