Polenta and bruscitt - Italian recipes by GialloZafferano
Polenta and bruscitt, or bruscitti, is a specialty from the area of Busto Arsizio: beef browned in a pan and accompanied by steaming polenta
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- Polenta and bruscitt
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Cooking tools:
- Cheesecloth
- String
- Toothpick
- Chef's knife
- Cutting board
- Fairly large pan
- Stove
- Wooden spoon
- Pot
- Whisk
- Measuring spoon
- Oven
- Baking sheet
Ingredients
- Salt to taste
- Butter ½ cup
- Pepper to taste
- Colonnata lard 1.6 oz
- Fennel seeds 1 tsp
- Garlic 1 clove
- Red wine type Barbera 0.8 cup
- Beef chuck 2.2 lbs
- Beef shoulder clod 2.2 lbs
- Corn flour 3.1 cups
- Water 8 ½ cups
- Fine salt to taste
- Extra virgin olive oil 1 spoonful
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