Il Cucinologo
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Brescian Spiedo

17/11/2023

The Brescian spiedo is a traditional culinary preparation from Lombardy, more precisely from the province of Brescia. This rich and elaborate dish is ideal for festive occasions and consists of various types of meat and small birds slowly roasted on a large spit, often accompanied by polenta. Traditionally, it is cooked in the fireplace, but it can also be adapted to a modern oven. Here is the recipe for making Brescian spiedo at home:

Ingredients

  • Whole chicken, cut into pieces
  • Rabbit, also cut into pieces
  • Pork thighs
  • Sausages
  • Small birds such as quails or pigeons (according to availability and local hunting laws)
  • Abundant butter
  • Sage
  • Rosemary
  • Bay leaves
  • Garlic
  • Salt
  • Pepper
  • Extra virgin olive oil
  • White wine (for basting during cooking)

Preparation

  1. Prepare the seasoning for the meats by mixing melted butter, salt, pepper, rosemary, sage, and minced garlic.
  2. Season all the pieces of meat well with this mixture, massage to make the herbs adhere, and let rest for a few hours in the refrigerator.
  3. Prepare the spit by threading the pieces of meat and small birds alternately. Be careful to balance the weight evenly to prevent the spit from turning irregularly.
  4. Cook the spit in the fireplace or in the oven at a temperature of about 180 °C. If using the oven, try to simulate spit cooking using the rotisserie function if available.
  5. During cooking, baste the meat with a mixture of melted butter and white wine. This step must be done frequently, about every 20 minutes, to keep the meat tender and juicy.
  6. Continue cooking for several hours (the time may vary depending on the type of meat and the size of the pieces) until the meat is golden and crispy on the outside, but tender on the inside.

Trivia

Brescian spiedo is traditionally served with soft polenta, which is perfect for absorbing the juices released by the meats. The dish is known for being very substantial and is often consumed during the cold seasons for its warming and satisfying effect. The long cooking time and constant basting with butter and wine give the meats a unique and unmistakable flavor.