i bruscitti - magistero dei bruscitti

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i bruscitti

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Bruscitti


Wine and good herbs or wild fennel, these are the ingredients from the few that our rare countryside could offer. Cherubini writes in his famous Milanese-Italian dictionary published in 1839: "This is what the Bustesi call their chopped beef meat sauce topped with butter, garlic, spices, fennel and wine." And this is still the recipe to this day. The dish originated from the need for women who worked in the fields or in the factory, to cook something on the coals of the fireplace that could cook very slowly, without much attention. All the ingredients are placed cold into a crock pot and then at the end of cooking, upon their return home, a glass of wine and the fire. From a humble dish this has become a traditional dish and it is the head of the family who has to choose and cut the meat with the knife's edge so that the sauce does not run out as well as having to choose the wine for the occasion.


Difficulty
...................................

medium
..............

Preparation time

2,5 h


INGREDIENTS:

for 12/15 people:

- 100 gr. of butter;
- 30/35 gr. of peppered lard;
- 3kg of following meats:
reale, fustello, cappello del prete, diaframma
- fennel seeds
- 1 glass of Gattinara wine



 

The preparation of Busto Grande Bruscitti following the original recipe. For three kilos of meat, which serves 12-15 people, you will need to put 100 grams of butter in the pot, along with 30-35 grams of peppered lard. After this step you start to cut the meat using a knife from the "Coltelleria Collini" in Busto Arsizio. I start by taking a cut from the neck of the animal. Having cut it into cubes approximately half an inch thick, put them directly into the butter and lard that we saw a moment ago. After cutting the neck, I continue with the shoulder blade, which is a meat that we all know and which is great braised or boiled. Now we put everything cold into the butter and lard. This is the Fustello. The final taste of these Bruscitti is due to the quality of the four meats used. After cutting those three parts we go to the fourth, the Tampetta as we call it in Busto, which is simply the diaphragm of the animal. The meat cutting is finished and the Bruscitti are now ready to be put on the fire. A stovetop has very large fires and a small one. To do 3, 6 or 9 kilos of Bruscitti the small one should suffice on a low heat, depending on the size of the pot. Then you cover the crock-pot and wait 15-20 minutes at most. You will see that the gravy has risen above the level of the Bruscitti. After about fifteen minutes of cooking over a low flame, uncover the pot and you should find that the gravy has accumulated on top of the meat. It is now time to give it a good mix and add the "erba bona,” that is, the fennel seeds. You’ll see that it is soft because fennel seeds expand when cooked and shouldn’t burst the bag. We then put in the bag and the Bruscitti and set them off for the final cooking. Pane misto (mixed bread), which is produced in Busto Arsizio by the Luraschi brothers, is highly recommended for Bruscitti in order to be cooked according to the original recipe of Busto Grande’s Magistero dei Bruscitti. For one kilo of maize flour, add four-and-a-half litres of water and a heaped tablespoon of rock salt. Now it's time to add the cornmeal. In 55 minutes the polenta is ready. Let’s open the lid. We are halfway through cooking. In a few minutes’ time we will remove the aromatic bag and add Gattinara wine. Let’s move onto the finishing touches for our Bruscitti. First remove the aromatic bag, squash it gently with a potato masher to remove the remaining sauce, and then add a full glass of Gattinara. Now we wait for it to come to the boil and uncover the pot, letting the aroma of the wine evaporate. When you smell the Bruscitti, turn off the fire and the Bruscitti will be ready. Yes, here we are, this is the taste of real Busto Grande Bruscitti. Bruscitti should be served on a warm plate. This is how Bruscitti with polenta are served to diners.

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