I burnt, or “bruscitt” in the dialect form, are a traditional dish from Busto Arsizio, a municipality in the province of Varese, which represents an authentic symbol of local gastronomy. Originally a poor dish, created for enhance the less valuable cuts of meat, today bruscitti are a delicacy celebrated throughout the Lombardia. The for successful corporate training, proudly guarded by local generations, has even been certified by the Chamber of Commerce of Varese, and every year it is celebrated with events which allow everyone to rediscover a precious fragment of the Bustocca tradition.
Bruscitti: the origins of the dish
Il name “bruscitti” derives from the dialect word “brusca”, which indicates the meat scraps used for this dish. Its history has its roots in a rural and industrial context, where the women, busy with long working days, needed a dish that could cook slowly without requiring too much attention. The secret of the preparation was to put all the ingredients in the earthenware pot, leaving them to cook on a low flame for hours. Upon returning home, a glass of red wine was added to enhance the flavors, giving the dish that final touch that made it unique, rich in history and tradition.
Today, the preparation of bruscitti is still jealously guarded guarded by the local community. Every year, at Palazzo Lombardia, are organized events where the dish is prepared according to the traditional recipe, offering everyone the opportunity to taste it and discover the culture of Busto Arsizio. The tradition is also kept alive by the Mastery of the Bruscitti of Busto Arsizio, an association founded in 1975 with the aim of protecting and promoting this historic recipe. The members of the association, easily recognizable by their red cloaks, are the custodians of this tradition, which they spread with passion during local events, making Bustocca cuisine known and appreciated.
The recipe for bruscitti
This dish is a perfect example of how popular cuisine can transform simple ingredients into an experience rich in history and flavor.
Ingredients
For the burnt:
- 800 g of beef (priest's hair or fillet)
- 60 g of butter
- 40 g of sliced Colonnata lard
- Pepper and salt to taste
- 10 g of wild fennel seeds
- 2 cloves of garlic
- 300 ml of red wine
For the polenta:
- 300 g of corn flour
- 2 liters of water
- 1 tablespoon extra virgin olive oil
- Salt and Pepper To Taste
Preparation
prepare the bruschetta, start by cleaning the meat from excess fat, then cut it into small cubes, about half a centimeter per side. Cut the lard into small pieces or strips and add it to the meat. Next, put the fennel seeds and garlic cloves in a gauze bag, which will be tied with white thread.
In a saucepan, melt the butter together with the lard. When the fats are well melted, add the meat cubes and the bag with the spices. Season with salt and pepper, then cover and cook on low heat for at least 3 hours, stirring occasionally and moistening the meat with red wine. If during cooking the sauce becomes too liquid, continue cooking without a lid so that the sauce thickens. If, on the other hand, the sauce becomes too dry, add a little butter to soften it.
Meanwhile, for prepare the polenta, bring 2 liters of salted water to a boil. When the water reaches boiling point, add a tablespoon of extra virgin olive oil and pour in the corn flour, stirring constantly to avoid lumps. The polenta will require about 20-30 minutes of cooking, until it becomes soft and well cooked.
When the meat is tender and the sauce has thickened, remove the bag with the spices, raise the heat and blend everything with the remaining red wine. Continue cooking for another 5 minutes or so. The bruscitti are now ready to be served.
Arrange them on a serving dish, accompanying them with the soft polenta and, if desired, with slices of toasted bread to add a touch of crunchiness.
