Polenta and Bruscitt Recipe
Category: One-Dish Meals
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Salt | To taste |
| Butter | 100 g |
| Black Pepper | To taste |
| Lardo di Colonnata | 45 g |
| Fennel Seeds | 5 g |
| Garlic | 1 clove |
| Red Wine | 200 ml |
| Beef | 1 kg |
| Cornmeal | 375 g |
| Water | 5 liters |
| Fine Salt | To taste |
| Extra Virgin Olive Oil | 1 tablespoon |
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 520 kcal |
| Protein | 28 g |
| Fat | 28 g |
| Carbohydrates | 40 g |
| Fiber | 4 g |
| Sodium | 280 mg |
Instructions
Step 1: Prepare the Beef
- Begin by trimming the beef to remove any excess fat. This ensures the dish isn’t overly greasy and highlights the delicate flavors of the meat and seasoning.
Step 2: Create the Spice Sachet
- Take a piece of cheesecloth, or alternatively, use a spice ball or a small muslin bag. Place the fennel seeds inside the cloth and securely tie it with kitchen twine. If you donβt have any of these tools, you can add the fennel seeds directly to the pan, though the sachet makes removal easier.
Step 3: Start Cooking the Bruscitt
- In a large skillet or sautΓ© pan, melt the butter along with the finely diced Lardo di Colonnata. This step adds richness and depth to the dish.
- Once the fat has rendered and the butter is fully melted, add the beef to the pan. Season generously with salt and freshly ground black pepper.
Step 4: Add Aromatics
- Add the spice sachet and the whole garlic clove to the pan. Cover the pan with a lid to trap moisture and flavors, then cook over low heat. Stir occasionally with a whisk or a wooden spoon to ensure even cooking and to prevent sticking.
Step 5: Prepare the Polenta
- While the beef cooks, prepare the polenta. Bring 5 liters of water to a boil in a large pot. Add a pinch of fine salt and a drizzle of olive oil to the boiling water. Gradually whisk in the cornmeal to prevent lumps.
- Lower the heat and cook the polenta, stirring constantly with a wooden spoon, until it thickens to a smooth, creamy consistency. This will take about 40β50 minutes. For a quicker option, you can use instant polenta, which significantly reduces cooking time without compromising flavor.
Step 6: Finish the Bruscitt
- After about 2 hours of slow cooking, the beef will have become tender and infused with the aromatic flavors of the fennel and garlic. Remove the spice sachet from the pan.
- Increase the heat to medium-high and deglaze the pan with the red wine. Allow the alcohol to evaporate as the sauce reduces, about 5 minutes.
Step 7: Serve
- Spoon the creamy polenta onto individual plates or a large serving platter. Top with generous portions of the bruscitt. Serve immediately, garnished with a drizzle of olive oil if desired.
Tips for Success
- For a deeper flavor, marinate the beef in red wine and herbs for a few hours before cooking.
- Use high-quality cornmeal for a more authentic and flavorful polenta.
- Pair this dish with a full-bodied red wine like Barolo or Chianti to enhance the dining experience.
Enjoy the rich and comforting flavors of this traditional Italian dish, perfect for sharing with family and friends.
