Spiedo alla Bresciana

Brescian-Style Spit-Roasted Meat

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This is the classic spiedo dish from my home province. Ask your butcher to slice the American-cut ribs into segments, butterfly the quail, bone the maryland and slice the pork neck for you – the rest is easy! Here I’ve divided the meat among five spits. The amount of butter is correct as it is used for basting – most of it is discarded.