Alternative names | Brüscitt (Lombard)[1] | ||||||
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Type | Meat | ||||||
Course | Secondo (Italian course) | ||||||
Place of origin | Italy | ||||||
Region or state |
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Associated cuisine | |||||||
Invented | Probably Middle Ages[2] | ||||||
Main ingredients | Beef | ||||||
Ingredients generally used | Butter, lard, garlic, fennel seeds, pancetta, red wine | ||||||
112.63 kcal (472 kJ)[3] | |||||||
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Other information | Widespread in northwestern Lombardy (Italy), northeastern Piedmont (Italy) and lower Ticino (Switzerland) | ||||||
Bruscitti (Italian: [bruʃˈʃi.tti]; Lombard: brüscitt, Lombard: [bry'ʃit];[1] lit. 'crumbs')[4] is an Italian single-course meal[5] of the Lombard, Piedmontese and Ticinese cuisines based on finely chopped beef cooked for a long time.[6] It is a typical winter dish,[7] and is served with polenta,[8] risotto alla milanese or purée.[9][10]
Bruscitti is originally from the comune (municipality) of Busto Arsizio, Lombardy, Italy.[6][8][11] Bruscitti is widespread in northwestern Lombardy (Italy), northeastern Piedmont (Italy) and lower Ticino (Switzerland).[9][12][13] The dish probably originated in the Middle Ages.[2]
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