stuà in conscia - magistero dei bruscitti

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Menu principale:

stuà in conscia

le ricette

Stuà in Conscia



Preparation time



-  pieces of "coppa di manzo"
- herbs
- rosemary
- bay leaf
- sage and juniper berries
- slices of pancetta
- 1 onion
- potatoes


As in all rustic cuisines, the Busto Arsizio cuisine also makes use of the more undesirable parts of an animal. For this recipe you will need pieces of "Coppa di manzo" beef cut into large pieces (as big as an orange) and sprinkled with herbs such as, rosemary, bay leaf, sage and juniper berries. You will also need pancetta, which will be used during the cooking process, an onion studded with cloves, and some potatoes. Here is Davide preparing the "Conscia". He puts some meat in the pot with its herbs, a little salt, a pinch of pepper and the herbs prepared previously. He then covers it all with a strong and robust red wine, like "Squinzano." Just wait for a couple of nights until the meat has absorbed the wine well. Now our cook will put the pan on the stove with plenty of butter and some slices of pancetta. As soon as the butter is melted he will take the pieces of meat that were soaking and put them into the pot to brown. At this point, he will add this lovely onion studded with cloves and begin cooking the Stuà in Conscia. The cook adds wine so that the meat does not dry out, and then lets it all simmer for a bit. After about an hour-and-a-half of slow cooking he removes the onion and adds the potatoes. The "Pun da Tera Quaranten," which are hard, need to be cooked slowly for at least an hour. The slow and patient cooking is now finished, so you can remove the stew from the pot and transfer it onto a serving dish. The stew is then taken to the table where the pane misto (mixed bread) awaits. It is a very tasty combination.


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