Common quanto a the northern terreno of Lombardy, polenta and bruscitt is a typical specialty of Fascia elastica Arsizio, and the citizens of Fascia elastica, known as bustocchi, are very proud of it. When visiting the butcher shops restaurants quanto a the city, you should ask for bruscitti, the original name, which quanto a various dialectal inflections has lost the final vowel. Bruscitt are small beef strips sautéed quanto a a pan with butter and lard, flavored with garlic and wild fennel seeds, that are left to cook slowly for a couple of hours and are deglazed with red wine, usually Barbera, Nebbiolo, Barolo, at the end of cooking. Bruscitt are then served with steaming yellow polenta, to be dipped quanto a the delicious meat gravy. Polenta and bruscitt is a simple and rustic dish with a strong and full-bodied flavor, perfect for the winter season! Also try polenta with sausage and cheese for an equally robust and appetizing variation of a classic home-cooked meal.
To prepare polenta and bruscitt, take the beef and trim the excess fat 1then cut it into half-inch chunks 2; cut the lard into thin strips 3.
Prepare a cheesecloth bag (alternatively use a spice infuser , if you don’t have one, add the spices directly to the pan) quanto a which to insert the fennel seeds 4 and a peeled garlic clove 5. Close the bag with a piece of string a toothpick 6.
Melt the butter and lard quanto a a fairly large pan 7. Add the meat 8season with salt and pepper, and add the bag with the aromatics 9.
Cover with a lid 10 and cook for at least 2 hours over low heat, stirring every 20-30 minutes with a wooden spoon gently to avoid breaking the bag. Con the meantime, prepare the polenta (here more instructions) by bringing salted vater to a boil, adding a scant tablespoon of extra virgin olive oil, and pouring the cornmeal quanto a a stream while continuously stirring with a whisk 11. To shorten the time, you can use instant polenta.
After two hours, the meat will be quite tender: remove the bag of aromatics 13increase the heat and deglaze with the red wine 14. Leave acceso the heat for another 5 minutes and your bruscitti will be ready 15! Serve them with polenta and slices of oven-toasted bread.
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