ROVATO BEEF WITH OLIVE OIL

(serves 4)
Ingredients: 1 kg beef shoulder cut; 2.5 l. water; 2 cloves garlic; 2 salted anchovies; ½ small onion; 1 dl Sebino DOP extravirgin olive oil; 25 gr corn flour or fine breadcrumbs; a pinch of salt; 25 gr butter.

In a large saucepan make a soffrit with the butter, anchovies, garlic, and the finely-chopped onion; add the water and salt, then bring to boil. Add the meat, removing the excess pieces that come to the top during the first 5 minutes; cook on medium heat for about 2 hours. Add the oil, then the breadcrumbs bit by bit (or the corn flour mixed in a little water); cook again for 20 minutes, frequently moving the meat to prevent it from sticking. Remove meat from juices, and thicken juices if necessary. Slice the beef 4-5 cm thick and serve with cooking juice, along with polenta or a thick slice of country bread, accompanied by Franciacorta Rosé.

CLUSANE BAKED TENCH
(for 4 – recipe from the 1800s)
Ingredients: 4 tench, 300 gr. each; 300 gr. butter; 300 gr. Grana Padano cheese; 100 gr. breadcrumbs; mixed spices (cinnamon, nutmeg, clove, black pepper); salt; Sebino DOP extravirgin olive oil; parsley; laurel leaves.
Slice open the tench lengthwise from the bottom, clean and wash. Make the filling with the cheese, breadcrumbs, spices, salt, and parsley; dry the mixture, then stuff tench. Prepare a terracotta dish with the olive oil and laurel leaves, add the fish, cover with some of the dried filling and small pieces of butter, bake at 160^oC for about 2 hours. Serve with firm-textured polenta cooked in a copper pan, partnered with Franciacorta Extra Brut.

TORTA DI ROSE (Roses Cake)
(serves 4)
Ingredients:1 tbsp sugar; 1 lemon peel;150gr. milk; 1 cube beer yeast; 3 tbsp olive oil; 3 egg yolks; 350gr. flour; 1 pinch salt. For the filling: 150gr. butter; 150 gr. sugar.
In a pan put the sugar, lemon peel, milk, olive oil, yeast, and egg yolks, whisk together, while adding slowly the flour and salt. Make a smooth, soft-textured ball, then roll the dough out into a rectangular sheet.

Prepare the filling, working the sugar into the butter until the mixture is creamy, then coat the dough with it and roll the sheet into a cylinder.

Cut off 4 cm-long sections, seal the bottoms and place them in a buttered baking dish, leaving space around each one. Let rise for 1 hour.

Bake in pre-heated oven for 30 minutes at 180°C.