The winter season, humid and cold, is the ideal time to cook dishes that warm and comfort.
Chef Matteo Zamboni offers a typical Rovato recipe, but not without some of his own interpretations.
Chef Matteo Zamboni Credit: Courtesy of Matteo Zamboni
“As usual, I put my hand forward… I’m not saying it’s exactly the traditional traditional recipe, but in short we’re getting close”, he comments to SBS Italian.
Click on the “play” button above to listen to the audio recipe
Ingredients for 4/6 people
- 1.8/2 kg of priest’s hat, in English oyster blade (cut from the beef shoulder, Matteo specifies)
- 50 grams of flour
- 500ml broth, preferably chicken or beef
- 2/3 cloves garlic, crushed
- 200 grams of extra virgin olive oil
- 4/5 tablespoons of breadcrumbs
- 2/3 anchovy fillets
- 3/4 tablespoons of grated Parmigiano Reggiano
- Fresh herbs (rosemary, thyme, bay leaves, parsley)
- 2 tablespoons of capers
- salt
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Method
First of all, remember to order the piece of meat a few days in advance, specifying that you need it whole and not in the form of steaks, as is often done.
“This particular cut of meat has a thick line of connective tissue inside that doesn’t melt during quick cooking and, therefore, is usually removed,” explains Zamboni.
In this case we need the whole piece because by braising it, the tissue becomes gelatinous and this is one of the characteristics that makes this dish tasty.
Matteo Zamboni
Season the meat with salt and pepper and leave it to rest for about half an hour outside the fridge to allow the salt to penetrate.
Lightly flour it: “just a sprinkling of flour”, specifies the chef. Then let it brown in the pan, with a little oil on all sides.
Meanwhile, in a saucepan, preferably cast iron, add carrots, celery and onion. “They are not named in the ingredients, because I don’t include them in my recipe, but they can be used”, says Matteo.
At this point, add the olive oil, crushed garlic, herbs and meat. The meat should be immersed 2/3 in the chicken or beef broth, which should be prepared beforehand. Bring to the boil and add the anchovies.
Move to the oven, covering the meat with a lid or foil and leave to cook at 140-150°C for approximately three hours, or until tender.
Once ready, let it rest in the liquid for at least half an hour to rebalance the juices.
Filter the sauce and add breadcrumbs and chopped parsley to thicken it. Season with salt and add a little more oil, if necessary.
Cut into slices of about 1.5 cm and serve covered with sauce and garnished with capers.
Click on the “play” button above to listen to the audio recipe
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