Bruscitti
Bruscitti | |||||||
| Alternative names | Brüscitt (Lombard) | ||||||
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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 | ||||||
| Main ingredients | Beef | ||||||
| Ingredients generally used | Butter, lard, garlic, fennel seeds, pancetta, red wine | ||||||
| 112.63 kcal (471.2 kJ) | |||||||
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| Other information | Widespread in northwestern Lombardy (Italy), northeastern Piedmont (Italy) and lower Ticino (Switzerland) | ||||||
Bruscitti (Italian: [bruˈʃitti]; Lombard: brüscitt, Lombard: [bryˈʃit]; lit. 'crumbs') is an Italian single-course meal of the Lombard, Piedmontese, and Ticinese cuisines based on finely chopped beef cooked for a long time. It is a typical winter dish and is served with polenta, purée, or risotto alla milanese.
Bruscitti is originally from the comune (municipality) of Busto Arsizio, Lombardy, Italy. Bruscitti is widespread in northwestern Lombardy (Italy), northeastern Piedmont (Italy), and lower Ticino (Switzerland). The dish probably originated in the Middle Ages.