That's what was for dinner. Bruscitt is a dialectical name of a very
simple Piedmontese meat-and-cabbage stew. The word, if not the exact
recipe, is also used in Lombardia. The recipe is from the recently
translated Accademia Italiana della Cucina's recipe book. I served it
with potatoes, not with the recommended but dreaded polenta.

The recipe is typically schematic. One won't be happy with the book
unless one already knows the basics of cooking.

Victor

Bruscitt
Meat braised with cabbage

The dish is eaten by local countryfolk in Bellinsago. Serve with warm,
soft polenta.

1 1/4 lbs. beef stew meat
2 tbsp. unsalted butter
2 oz. pancetta, chopped
1 garlic clove
1 1/4 cups chopped Savoy cabbage (only the inner parts)
1/4 cup red wine (preferably Barbera)
Salt and pepper

Cut the meat in slices, then in smaller pieces, then dice it.

Put it in a saucepan with 1 tablespoon butter, pancetta, and garlic and
cook at very low heat.

Add the cabbage and cook until tender, stirring from time to time. Add
the remaining butter.

Remove the garlic, pour in the wine, and cook at high heat until the
liquid evaporates. Salt and pepper to taste.