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{{Short description|Italian
{{Use dmy dates|date=
{{Italics title}}
{{Infobox food
| name =
| image = Polenta e bruscitti (2).jpg
| image_size =
| caption = {{lang|it|Bruscitti}} served with [[polenta]] porridge
| alternate_name = {{lang|lmo|Brüscitt}} ([[Lombard language|Lombard]])<ref name="altacucina"/>
| year = [[Middle Ages]]▼
| country = [[Italy]]
| region =
*[[Lombardy]] ({{lang|it|comune}} of [[Busto Arsizio]])
*[[Piedmont]]
}}
| associated_cuisine = {{plainlist|
*[[Lombard cuisine]]
*[[Piedmontese cuisine]]
*[[Ticino#Cuisine|Ticinese cuisine]]
}}
| creator =
▲| year = Probably [[Middle Ages]]<ref name="ilvaresotto"/>
| course = {{lang|it|[[Italian meal structure#Formal meal structure|Secondo]]}} (Italian course)
| type = [[Meat]]
| served =
| main_ingredient = [[Beef]]
| minor_ingredient = [[
| serving_size = 100 g
| calories = 112.63
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| fat = 4.93
| carbohydrate = 10.05
| other =
}}
{{lang|it|'''Bruscitti'''}} ({{IPA-it|bruʃˈʃi.tti|lang}}
{{lang|it|Bruscitti}} is originally from the
==Etymology==
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Based on finely chopped [[beef]] and cooked for a long time (from 2<ref name="ilvaresotto"/> to 4 hours)<ref name="lombardiafood"/> on a low flame, the other ingredients of the dish are [[butter]], [[lard]], [[garlic]], [[pancetta]] and [[fennel]] seeds.<ref name="lacucinaitaliana"/><ref name="giallozafferano">{{cite web|url=https://ricette.giallozafferano.it/Polenta-e-bruscitt.html|title=Polenta e bruscitt|access-date=17 February 2024|language=it}}</ref> At the end of cooking, it is blended with well-structured [[red wine]]s such as [[Barbera]], [[Barolo]] or [[Gattinara DOCG|Gattinara]].<ref>{{cite web|url=https://www.in-lombardia.it/visitare-la-lombardia/turismo-enogastronomico-lombardia/la-ricetta-del-giorno/ricetta-polenta-e-bruscitt|title=Ricetta polenta e bruscitt|access-date=17 February 2024|language=it}}</ref><ref>{{cite web|url=https://www.magisterodeibruscitti.org/polenta-e-bruscitti.html|title=La favola dei Bruscitti, bontà senza tempo|access-date=27 February 2024|language=it}}</ref> When serving, the {{lang|it|bruscitti}} must not be too soupy or too dry.<ref name="lombardiafood">{{cite web|url=https://www.lombardiafood.it/bruscitt-di-busto-arsizio/|title=Bruscitt di Busto Arsizio|access-date=19 February 2024|language=it}}</ref> It is a typical winter dish<ref name="buonissimo"/> and is served with [[polenta]],<ref name="giallozafferano"/> {{lang|it|[[risotto alla milanese]]}} or [[purée]].<ref name="rsi"/><ref name="petitchef">{{cite web|url=https://www.petitchef.it/ricette/portata-principale/bruscitt-con-pure-fid-1197572|title=Bruscitt con purè|access-date=17 February 2024|language=it}}</ref>
For a 100 g serving of ''bruscitti'', the [[food energy]] is 112.63 [[Calorie|kcal]] (472 kJ), while [[Nutrition|nutritional value]]s are 6.73 g of [[Protein (nutrient)|proteins]], 4.93 g of [[fat]]s (of which 2.29 g [[Fatty acid#Saturated fatty acids|saturated fatty acids]]), 1.14 g of [[Dietary fiber|fibre]]s and 10.05 g of [[carbohydrate]]s (of which 1.21 g [[Sugar|sugars]]).<ref name="hellofresh"/>
==Geographical diffusion==
The dish is widespread in the whole [[Insubria]] area, or in the [[province of Varese]] (Lombardy),<ref name="leterredelgusto">{{cite web|url=http://www.leterredelgusto.it/prodotto.php?prod=307|title=Bruscitt|access-date=17 February 2024|language=it}}</ref> in the [[Alto Milanese]] area (Lombardy; particularly in the area of the
==History==
[[File:Puré con bruscitti.jpg|thumb|left|{{lang|it|Bruscitti}} served with [[purée]]]]
{{lang|it|Bruscitti}} is originally from the
▲{{lang|it|Bruscitti}} is originally from the city of [[Busto Arsizio]], [[Lombardy]], Italy.<ref name="lacucinaitaliana"/><ref name="giallozafferano"/><ref name="lombardiafood"/> It is a dish of the ancient peasant tradition.<ref name="giallozafferano"/> The dish probably originates in the [[Middle Ages]].<ref name="ilvaresotto">{{cite web|url=http://www.ilvaresotto.it/Cucina/Bruscitti.htm|title=Brusciti: un primo, un dolce, un Magistero.|access-date=17 February 2024|language=it}}</ref> The first hypothesis on its origin traces its birth to the use of shreds of beef that remained attached to tanning hides (in fact, many tanneries were active in Busto Arsizio).<ref name="ilvaresotto"/> Another hypothesis on the origin of the dish can be traced back to the total pulping of the bones of the steers, i.e. the recovery of those parts that were discarded from the tables of the richest.<ref name="ilvaresotto"/> Until the [[Italian economic miracle]] of the 1950s and 1960s, tougher [[Cut of beef|cuts of the beef]] were used for {{lang|it|bruscitti}}, which required longer cooking.<ref name="ilvaresotto"/> Later, more tender cuts began to be used such as the {{lang|it|cappello del prete}}, the {{lang|it|diaframma}}, the {{lang|it|reale}} and the {{lang|it|fusello}}.<ref name="lacucinaitaliana"/>
[[File:Polenta e bruscitti (5).jpg|thumb|{{lang|it|Bruscitti}} served with [[polenta]] porridge]]
Originally, the less tender or typically discarded parts of beef were used.<ref name="cookist">{{cite web|url=https://www.cookist.it/polenta-e-bruscitt/|title=Polenta e bruscitt: la ricetta del piatto tipico lombardo|access-date=17 February 2024|language=it}}</ref> It was a humble but invigorating dish, which was created with the aim of providing refreshment to the farmers who worked in the fields.<ref name="cookist"/> The dish was born from the need to cook a dish that would cook very slowly on the embers of the fireplace, without the need for much attention and then be finished off at the end of cooking with a touch of wine.<ref name="comune.bustoarsizio">{{cite web|url=https://www.comune.bustoarsizio.va.it/index.php/vivere-busto/piatti-tipici-e-prodotti-de-co/item/10866-i-bruscitti-di-busto-grande|title=I Bruscitti di Busto Grande|access-date=19 February 2024|language=it}}</ref> Tradition dictates that the meat is cut into small pieces using a knife so as not to lose its juices.<ref name="comune.bustoarsizio"/>
In 1975 in Busto Arsizio the {{lang|it|Magistero dei Bruscitti}} (
==See also==
{{Portal|Italy
* [[List of beef dishes]]▼
* [[Lombard cuisine]]
* [[Piedmontese cuisine]]
* [[Ticino#Cuisine|Ticinese cuisine]]
▲* [[List of beef dishes]]
==References==
{{
==External links==
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[[Category:Beef dishes]]
[[Category:Cuisine of Lombardy]]
[[Category:Cuisine of Piedmont]]
[[Category:Italian
[[Category:Swiss cuisine]]
[[Category:Busto Arsizio]]
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