This is one of the characteristic recipes of the Brescia area, especially the magnificent lands of Franciacorta, where in Rovato is reared and slaughtered a special breed of cattle, the Limousine.
Ingredients for 4 persons
1 kg of beef, cappello del prete cut
5/6 spoonfuls extra virgin olive oil
2 cloves garlic
1 stick celery
50 g breadcrumbs
50 g grated Parmesan cheese
After lightly beating the meat with a meat hammer, place it in a narrow pan, fill with water and add the oil the vegetables cut in pieces, the garlic, the anchovies and a pinch of salt. Cook without a lid for about three hours. Remove the meat and leave to cool before cutting into slices. Filter the sauce, add the breadcrumbs and grated cheese and simmer for several minutes. Pour over the meat and serve hot with polenta.