Top 6 Lombard Beef Dishes

Tzigoiner is a traditional meat dish originating from Valtellina. The dish consists of thinly sliced beef that's wrapped around a wooden skewer and grilled to perfection. The beef is typically marinated in wine, oil, and spices. The meat is usually seasoned with salt and pepper before it's placed over a hot grill. Tzigoiner is often accompanied by french fries and dollops of mustard and grated horseradish on the side. If properly prepared, the beef should be very succulent and it should slide right off the skewer. Additional ingredients such as pancetta can also be wrapped around the skewer.Expand

Manzo all'olio (lit. beef in oil) is an ancient Italian dish hailing from the city of Rovato. It consists of beef (rump or priest's hat), olive oil, breadcrumbs, white wine, garlic, parsley, rosemary, anchovies, and vegetables. The dish is highly prized and there are many variations, from cook to cook and family to family. What's important is that the meat should be quickly seared first in order to trap the juices on the inside, and it's then slowly cooked to remain tender. Manzo all'olio dates back to the 16th century, when the recipe was noted down by Donna Veronica Porcellaga, a noblewoman. It's recommended to serve the dish with polenta on the side.Expand

Bruscitt is a finely crumbled beed dish originating from Lombardy, specifically the town of Busto Arsizio. Even though there are many recipes and variations, the dish is usually made with a combination of beef, pancetta, garlic, cabbage, red wine (ideally Barbera), butter, salt, and pepper. The beef is cut into slices and diced before it's cooked with butter, pancetta, garlic, and cabbage over low heat. Once tender, the garlic is removed, red wine is poured into the pan, and the dish is cooked over high heat until the liquid evaporates. Before serving, bruscitt is seasoned with salt and pepper to taste. Bruscitt is traditionally served with polenta, and sometimes toasted bread.Expand

Manzo al limone is a traditional dish originating from Lombardy. The dish is made with a combination of beef, butter, lemons, olive oil, salt, pepper, and stock. The meat is rubbed with lemon slices, and half of them are reserved, while the other half is placed on the bottom of the pot. The beef is placed on top of the slices and it's then topped with the rest of the lemon slices. The pot is refrigerated for 3 days, and the meat should be turned every day. It is then dried, placed into a baking dish, seasoned with salt and pepper, and cooked in the oven until tender. The marinade is combined with stock, which is used to baste the meat as it cooks. Once done, the meat is sliced, arranged in overlapping sliced on a heated plate, and topped with the gravy consisting of pan juices and lemon juice. It's recommended to serve manzo al limone with green vegetables such as broccoli or green beans on the side.Expand

Manzo alla California is a traditional dish originating from California, a small town in Lombardy. The dish is made with a combination of beef, pancetta, onions, meat stock, heavy cream, red wine vinegar, and butter. The beef is larded with pancetta strips and it's then browned in butter with the sliced onions. Vinegar is poured into the pan and cooked until it evaporates, while the stock and half of the cream are added later. The dish is simmered for a few hours, mixed with the rest of the cream, and stirred to incorporate the pan juices into the sauce. The meat is sliced, arranged on a plate, and the sauce is spooned over the meat just before serving.Expand

Manzo all'aceto is a traditional dish originating from Lombardy. It's made with a combination of beef round, olive oil, red wine vinegar, salt, pepper, and capers. The meat, olive oil, and vinegar are seasoned with salt and pepper and simmered over low heat until the meat becomes tender. It is then sliced and placed in overlapping slices on a heated plate. A spoonful of pan juices is then poured over the meat in order to keep it juicy, and it's finished with a topping of capers. The dish can be eaten hot or cold, and in the past it was a favorite among the working classes of Milano. It's recommended to serve manzo all'aceto with mashed potatoes on the side.Expand