Italian
Polenta and Bruscitt
by Gambero Rosso · 452K subscribers on YouTube
A traditional Lombardy dish from Busto Arsizio, featuring slowly cooked beef stew (bruscitt) served over creamy polenta. This recipe follows the official disciplinare, using small pieces of beef, pancetta, butter, and wild fennel, cooked for hours until tender.
- Difficulty
- medium
Ingredients
9 items- Carne di Manzo (Cappello del Prete e Diaframma)Cut into almond-sized pieces; four types of beef are traditional, but transcript mentions these two
- PancettaSlices; can also use lardo
- 30 gButter
- 1/4 pcsGarlicOne quarter of a head
- 1/2 tspFinocchietto Selvatico (Erba Bona)Also called erba bona
- 150 mlVino Rosso (Gattinara)A glass; Gattinara recommended
- Farina di mais per polentaAmount to taste; cooked in water with salt
- WaterFor polenta; amount to achieve desired consistency
- SaltTo taste
Method
- Cut the beef (cappello del prete and diaframma) into small pieces, about the size of an almond.
- In a cold pot, place the meat, slices of pancetta, butter (30 g), a quarter of a garlic head, and half a teaspoon of wild fennel (erba bona).
- Cook over the lowest heat for 2.5 to 3 hours, without browning the meat; the butter should just melt and the meat cook gently.
- Meanwhile, prepare the polenta: in a pot, bring water to a boil, add salt and corn flour, and cook for 40 minutes, stirring constantly.
- About 15 minutes before the meat is done, add a glass of red wine (e.g., Gattinara). Let the wine evaporate for about a minute, then cover the pot and finish cooking.
- Serve the polenta on a plate, top with the bruscitt, and optionally accompany with a slice of bread.
- Enjoy the dish by looking at it, smelling it, and finally tasting it.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
