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The Brescian Spit

17/11/2023

The Brescian spit 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 different types of meats and small birds roasted slowly on a large spit, often accompanied by polenta. Traditionally, it is cooked in a fireplace, but it can also be adapted to a modern oven. Here is the recipe to make the Brescian spit 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)
  • Butter, plenty
  • 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 chopped garlic.
  2. Season all the pieces of meat with this mixture, massage to make the herbs stick, and leave to rest for a few hours in the refrigerator.
  3. Prepare the spit by inserting the pieces of meat and the birds, alternating them. 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 (356 °F). If using the oven, try to simulate spit roasting using the rotation 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 soft 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 inside.

Interesting Facts

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