Rovato beef in oil

Beef in oil is the signature dish of Rovato, a town in Franciacorta that has been famous for centuries for its meat trade.

This is a dish with a long history: its presence is attested by documents from the 16th century. What makes it so unique and succulent are the anchovies and the ‘cappello del prete’ (flat iron steak), a prime cut of beef. Discover the basic version, made with typical local ingredients.

Rovato beef in oil: ingredients for 6 people

• 2 kg of prime beef, even better if it is the so-called cappello del prete
• 200 grams of extra virgin olive oil
• 4 cloves of garlic
• a dozen desalted and filleted anchovies
• parsley
• grated breadcrumbs
• grated cheese
• salt

Preparation of beef in oil

1. 1. Take the piece of meat and, using a knife with a fairly sharp blade, cut deeply crosswise on all sides, so as to form “pockets” in which to insert the desalted and filleted anchovies and a small piece of garlic.
   2. In a suitably large saucepan, heat two tablespoons of extra-virgin olive oil and brown the meat on all sides, until a crust forms.
   3. Momentarily remove the saucepan from the heat and add water until 3/4 of the meat, the anchovies, parsley and oil are covered.
   4. Return the saucepan to the heat, bring it to the boil, then adjust the heat to maintain a gentle simmer; cook for about two hours/two and a half hours.
   5. When cooked, remove the meat from the rest of the ingredients and place it on a plate to cool. Take the cooking juices (the broth) and add the breadcrumbs and grated cheese to it, until you get a creamy mixture.
   6. When the meat has cooled, cut it into 1 cm slices and lay it in a pan. Add the cooking sauce and a ladle of water. Bring the beef in oil to cook.
   7. Once the meat is hot and the sauce smooth, serve with polenta.

What is the perfect wine to pair with Rovato beef in oil? What better than a nice glass of Franciacorta!