Manzo all’Olio di Rovato

Beef with Anchovy and Olive Oil

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This is a very famous recipe from Rovato, a village about 20 minutes from my home town known for its live cattle market, held there on the last Friday of the month for hundreds of years. Farmers and butchers travel from all over Lombardy – the butchers choose their cattle when they are calves and then take delivery of them when they’re fully grown. Franciacorta would be the typical wine used in this dish. Although traditionally the meat is not browned, I think it has a better flavour this w