With the arrival of the first autumn chills, beef in oil, also known as Rovato beef, presents itself as an ideal dish to warm family evenings. This recipe, typical of Lombard tradition, is a true ode to beef, which is slowly cooked in a pan with a mix of fresh vegetables like celery, carrots, and onions, all enveloped in the gold of extra virgin olive oil. The long simmering, lasting about three hours, allows the meat to become incredibly tender, while the vegetables, blended and combined with a sauce of anchovies, parsley, capers, and garlic, enrich the dish with an intense and enveloping flavor. This preparation, originating from the province of Brescia, lends itself to various variations: in some areas, for example, zucchini or other seasonal vegetables can be added, making each version unique and personal. Perfect for a Sunday lunch or a dinner among friends, beef in oil pairs splendidly with mashed potatoes or polenta, which absorb its rich and flavorful sauces. Not just a main course, but also an excellent example of how traditional Lombard cuisine knows how to enhance simple and genuine ingredients, making every meal a moment of celebration.

Braised in a pan, the meat is cooked in olive oil with vegetables, adding broth, covering, and letting it simmer for three hours. Once the meat is removed from the pan, blend the vegetables and mix them with a sauce prepared separately with anchovies, chopped parsley, capers, and garlic (to be removed at the end of cooking) in olive oil. Return the meat, blended vegetables, and sauce to the pan and let it cook for another hour, then slice the meat and serve it, covering it with the sauce, on fresh polenta.