Italy has so many various and different typical specialties that some of may be unknown by most of people.
Today we're giving you an ancient recipe from the city of Brescia (Northern Central Italy): The "Manzo all'olio di Rovato".
Ingredients: Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi
, Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli
, white wine, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro
, Red garlic from Nubia
, Grana Padano DOP
, grated bread, parsley.
First of all make some holes in the meat putting in them some anchovies and some garlic.
Then put the meat in an high and strict pan, pour half white wine and half evo oil until it is almost all covered, so make it cook for 3 hours at very low flame putting the lid on.
When it will be ready cut it into slices, take the excess oil and wine out of the pan, add grated grana padano, grated cheese and parsley to make a siding sauce to serve with the meat.
Finally put some meat slices on a dish with the sauce on the top of them.