Typical recipe of the area of Rovato in the province of Brescia known for breeding and the meat of first choice there are different versions.
It has an ancient origin – there is a recipe dating back to the end of the 16th century – and is made with three basic ingredients: meat (rump or priest’s hat), olive oil and anchovies. Then garlic, grated bread and vegetables. But above all it is a dish full of history and gastronomic culture. “There is one of the symbolic products of our land, the beef that was sold at the market of Rovato, the largest of the Republic of St. Mark, where the merchants were always bringing their treasures like oil and anchovies . Then we added vegetables from our gardens and here was the mix, accompanied by polenta and potatoes. But the beauty is that there has never existed a real codified recipe, because it was handed down in a vertical sense, within the family or the inn that made itself a pride of their own. It was and still is the party dish, where everyone uses his products and has his own secret touches. Very beautifull.”
INGREDIENTS: for 6 people
Beef of prime quality, better if it is the so-called priest’s hat 1.5 kg
Extra virgin olive oil 250 g
Carrots 3
Green celery coasts 3
Onion 1
Garlic cloves 3
Dry white wine 250cc
Desiccated and filleted anchovies 10
Some desalted capers
A bunch of parsley,
Salt enough.
PREPARATION
Take the piece of meat and, with a knife blade wide and well sharpened, deeply engrave crosswise on all sides to form “pockets” in which to introduce the anchovies desalted and filleted with a piece of garlic.
Once the operation is done, flour the meat with the white flour. Use a saucepan that contains the piece of meat as precisely as possible, and bring 2 tablespoons of extra virgin olive oil to the oven and brown the floured meat on all sides until you get a crust.
Momentarily remove the saucepan from the heat adding the chopped onion, the carrots and the coarsely chopped celery coarsely and also the 2 or 3 anchovy fillets and the advanced garlic.
Now add all the oil and dry white wine. At this point add a lot of water to almost completely cover the meat, put the saucepan over the heat bringing to a boil and then adjust the flame to keep a light boil, continuing cooking for about two hours / two and a half hours.
When cooked remove the meat from the rest of the ingredients and place it on a plate to cool, while the bottom of cooking should be passed through a wide-mesh sieve combining the capers and parsley.
If the sauce obtained is too liquid, you can reduce it to low heat.
When the meat has cooled the tagliatela or sliced about 1 cm thick that you will serve with ilsugo on a bed of polenta
