Oven-baked Brescian-style meat skewers
Published on 28 February 2022
Favourites stay in this browser only. Sign in to save them to your account.
I fancied Brescian spit-roasted meat, but my brother Marco is the expert. I cannot make it and do not have the equipment, so I prefer being invited over. I made this imitation instead: it was delicious and very similar. You can add rabbit and other chicken cuts too. The result is really good; it just takes patience and frequent turning.
Do I have all the ingredients?
Ingredients
INGREDIENTS FOR 2 PEOPLE
You have 0 ingredients out of 8
You still need 8 ingredients
The checklist only records what you have available: it does not check allergens or food safety.
Selections and your current step are saved in this browser for this recipe.
Method
The preparation remains in its original order; guided mode is not available for this structure.
I wash and dry the sage leaves, halve the chicken wings and also halve the pork collar slices because they are very large. I put a sage leaf on each pork slice and roll it up. I peel the potatoes and cut into 1 cm slices.
I use long metal skewers, starting with a potato end and sage, then thread on the meat, always alternating with potato and sage.
I made two skewers.
I melt a generous piece of butter in a small pan. I rest the skewers on the edges of a disposable foil tray so they are raised. I bake at 170°C for half an hour without seasoning, turning after 15 minutes. After half an hour, I remove and brush with melted butter.
I salt all over and return to the oven for 30 minutes.
I continue in the same way, buttering every half-hour and turning every 15 minutes. It will take two hours. I also brush with the juices in the tray. The skewers are ready when nicely golden.
Meanwhile, I made classic polenta with Storo maize flour and served it with the roasting juices.
I am very pleased: an excellent alternative to traditional spit-roasted meat.
Original source: https://incucinaconlilly.com/2022/02/28/finto-spiedo-bresciano-al-forno/