Spiedo alla Bresciana

Name: Spiedo alla Bresciana (Brescian-Style Spit-Roasted Meat)
Yield: Serves 10
Cuisine: Italian
Ingredients: 50 g fine salt; 30 thin slices flat pancetta; 2 sprigs rosemary, leaves very finely chopped; 5 quails, butterflied and halved lengthways, rinsed well and patted dry; 5 duck marylands, boned and halved lengthways; 1 x 1 kg piece pork neck, cut into 10 x 100 g slices; 90 large sage leaves; 1 cup (250 ml) red wine; 500 g unsalted butter, melted; 1 potato, scrubbed and cut in half (optional); 1.2 kg American-cut pork ribs, cut into 7 cm-wide strips, then into segments of 2 bones

Brescian-Style Spit-Roasted Meat

Preparation info

Serves
10

Difficulty
Easy

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.