Manzo all’Olio di Rovato

Name: Manzo all’Olio di Rovato (Beef with Anchovy and Olive Oil)
Yield: Serves 8
Cuisine: Italian
Ingredients: 3 litres water; ⅓ cup (50 g) cornflour, mixed to a paste with a little cold water; mixed leaf salad, to serve; 30 g Grana Padano, freshly grated; 1 handful (about ½ cup) flat-leaf parsley leaves, chopped; freshly ground black pepper; 1 x 1.5 kg piece beef oyster blade, already trimmed of fat and membrane, brought to room temperature; 1 small white onion, finely chopped; 50 g unsalted butter; 60 g (about 10) anchovy fillets in olive oil, drained; 200 ml extra virgin olive oil, plus extra for drizzling; 50 g fine fresh breadcrumbs; 2 cloves garlic, finely chopped; salt flakes

Beef with Anchovy and Olive Oil

Preparation info

Serves
8

Difficulty
Medium

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