COTOLETTA ALLA MILANESE
The following recipe is adapted from the Yes Milano website (www.yesmilano.it) and contains only the authentic ingredients. If you want to get as close as possible to the traditional way of preparing this dish, make fresh breadcrumbs, from the crumb of white stale (but not old) bread. Also, for the authentic version, try using clarified butter (you can find out how to make it in the Cooking tips section). And lastly, use milk-fed veal (find out more in the Cooking tips).
Provided by TasteAtlas
Categories Veal Dish
Yield 4 servings
Number Of Ingredients 6
Steps:
- After removing the membranes of the cutlets, flatten them with a tenderizer.
- Beat the eggs in a bowl and dip the cutlets in, one at a time. Keep the bone out.
- Next, cover the cutlets in breadcrumbs, making sure they stick by pressing down with the palms of your hands.
- In a shallow pan, heat the butter. When the butter begins to foam, add the cutlets. Cook for 7-8 minutes on each side, making sure the butter doesn't brown and the cutlets remain soft and slightly golden. Sprinkle some salt on the side that's cooked, then finish cooking the other side. Serve with some lemon slices.
APPLE CHARLOTTE ALLA MILANESE
Make and share this Apple Charlotte Alla Milanese recipe from Food.com.
Provided by Manuela
Categories Dessert
Time 1h30m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan.
- Pour in water to cover completely.
- Bring to a boil, then reduce heat and simmer, covered 15 minutes.
- Place raisins in a small bowl and cover with water.
- Let soak 10 minutes, then drain and reserve.
- In a small bowl, cream together butter and remaining sugar until well combined.
- Coat the bottom and sides of a 2-quart baking dish with this butter mixture.
- Line bottom and sides of the baking dish with bread slices, overlapping slightly.
- Drain the apples and combine them with the drained raisins.
- Spoon the fruit mixture into the lined dish.
- Cover the top with the remaining bread.
- Sprinkle with the remaining sugar.
- Bake in the preheated oven 1 hour.
- To serve (warm or cold), pour rum over the warm charlotte and light it with a long match or kitchen torch.
Nutrition Facts : Calories 699.4, Fat 12.1, SaturatedFat 6.2, Cholesterol 22.9, Sodium 680.4, Carbohydrate 133.4, Fiber 9, Sugar 78.9, Protein 8.2
COSTOLETTE DI VITELLO ALLA CAPRICCIOSA (VEAL CHOP MILANESE)
Steps:
- Combine eggs, parsley, Parmigiano, salt and pepper in a shallow bowl. Place the flour and breadcrumbs in 2 more shallow bowls. Dredge the veal chop in the flour mixture, shaking off excess. Then dip into egg mixture and cover with bread crumbs.
- Heat 1/2 cup olive oil in a saute pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from pan onto paper towel to absorb any excess oil.
- In a stainless steel or ceramic bowl toss tomatoes, onion, basil, lemon juice, oil, salt, and pepper. Plate veal and top with tomato salad.
CHARLOTTE AUX POMMES (APPLE CHARLOTTE)
Old French recipe a tasty dessert, wonderful especially in the fall or winter after a hearty soup supper.
Provided by Thymestudio
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook and stir bread crumbs in butter over medium heat until toasted and golden brown.
- Mix sugar and lemon peel and cinnamon, set aside.
- Place 1 cup bread mixture in greased souffle dish or casserole pan.
- Top with half the apples and sugar mixture.
- Spoon half the jam on top. Repeat, ending with 1 cup of bread crumbs.
- Bake at 350 oven until apples are tender, about 35 - 40 minutes.
- Beat whipping cream and 2 tablespoons sugar an dvanilla in chilled bowl until stiff. Fold in Rum or Brandy, serve with the Apple Charlotte.
Nutrition Facts : Calories 458.7, Fat 16.3, SaturatedFat 9.3, Cholesterol 45.8, Sodium 354.5, Carbohydrate 73.4, Fiber 3.5, Sugar 38.3, Protein 6.2
RISOTTO ALLA MILANESE
From www.italyum.com. "This recipe belongs to the culinary tradition of the city of Milan. It's a very old recipe, probably more than 400 years old and the story goes that while an artist was preparing the dye to colour the window glass of the cathedral (Il Duomo di Milano), his apprentice, by accident, poured some saffron powder into the near by pan of rice. Since then, the recipe has been elaborated many times, until nowadays. When cooking the proper "risotto alla Milanese" you require the use of some beef bone marrow at an early stage in the cooking."
Provided by Annacia
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put 30 g of the butter in a large pan and melt it (keep the remaining butter for later).
- Add the finely chopped onion.
- Sweat over a medium heat for about 2 minutes.
- Add the bone marrow and continue cooking for another 3 minutes, breaking it with the spoon while stirring.
- Once the onion is soft, add the rice and and stir until the rice is completely coated with the fat.
- You can see that the rice will start to become translucent, keep stirring and sweat the rice for a minute or two.
- Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
- Now, add the stock and turn the heat to medium/low, the stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock.
- Carry on in this way for about 15 minutes, during this stage, do not leave the pan alone and stir regularly (gently).
- After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
- In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say a half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
- Now, at about the 15th minute, put the saffron powder into a glass.
- Add half a ladle of stock and dissolve the saffron stirring with a small spoon and then add the saffron into the pan.
- Stir until all the rice is uniformly coloured (golden yellow). Continue cooking and adding stock as required.
- When the rice is perfectly cooked "al dente", add the Parmesan cheese and stir for few seconds until the Parmesan has melted.
- Then, put the cooker off, add all the remaining butter (cut into pieces) and stir until completely melted.
- Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.
- Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little.
- Buon appetito!
Nutrition Facts : Calories 2108.5, Fat 184.3, SaturatedFat 79.5, Cholesterol 276.3, Sodium 386.4, Carbohydrate 72.5, Fiber 1.4, Sugar 1.1, Protein 31.9
POLLO BUCCO ALLA MILANESE
Make and share this Pollo Bucco Alla Milanese recipe from Food.com.
Provided by Cathy Kerton-Johnson
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat the chicken thighs in flour and season with salt and pepper.
- Heat the olive oil in a stove-proof casserole on the stove.
- Brown the chicken until golden all over.
- Add the garlic clove, bay leaf, spices and white wine.
- Cover and cook in medium oven until tender, about an hour.
- Remove from the oven.
- Stir together the parsley, garlic and lemon.
- Toss the chicken thighs in the mixture.
- Serve immediately with risotto.
Nutrition Facts : Calories 583.6, Fat 41.8, SaturatedFat 9.8, Cholesterol 157.9, Sodium 150, Carbohydrate 6.5, Fiber 0.4, Sugar 0.9, Protein 33.3
RISOTTO ALLA MILANESE
There are days I just make this for dinner. :) Originally from Linda Fraser's "Vegetarian Cooking".
Provided by basia1
Categories Short Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the garlic, parsley, and lemon zest in a bowl.
- Set aside.
- Put the saffron in a small bowl with 1 tbsp boiling water and let stand while saffron is infused.
- Melt the butter in a heavy frying pan, and gently cook the onion until soft and golden, about 5 minutes.
- Stir in the rice and cook for about 2 minutes, until it becomes translucent.
- Add the wine and saffron mixture and cook for several minutes until all the wine is absorbed.
- Added 2 1/2 cups of the stock to the pan, and simmer gently until the stock is absorbed.
- Stir frequently.
- Gradually add more stock, a ladle at a time, until the rice is tender.
- (The rice may be tender and creamy before you've added all the stock, so add it slowly toward the end of the cooking time.) Season the risotto with the salt and pepper and transfer to a serving dish.
- Sprinkly lavishly with shavings of Parmesan cheese and the garlic and parsley mixture.
Nutrition Facts : Calories 372, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 47.4, Carbohydrate 65, Fiber 2.8, Sugar 2, Protein 5.5
ORZO ALLA MILANESE
A great risotto substitute from traditional rice, this is a flavorful change! Deliciously creamy with a nice perfume of saffron, this unctuous pasta is an incredible side dish! VIDEO https://www.youtube.com/watch?v=1ONGimtXPIE
Provided by CLUBFOODY
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl combine wine and saffron; set aside for 10 minutes. In a medium pot over medium-low heat warm chicken broth, keeping it warm during the entire process.
- In another medium saucepan over medium heat, add oil and butter. When it's hot and butter has melted, add orzo, stirring to coat and starts to soften slightly. Add wine mixture and stir until liquid is absorbed. Ladle ½ cup at a time of warm broth until liquid is absorbed between each addition. Season with salt and pepper and add cheese; stir once again before serving immediately.
Nutrition Facts : Calories 427, Fat 15.6, SaturatedFat 5.4, Cholesterol 15.3, Sodium 309.6, Carbohydrate 52.4, Fiber 2.1, Sugar 2.4, Protein 15.5
OSSO BUCCO ALLA MILANESE
Make and share this Osso Bucco Alla Milanese recipe from Food.com.
Provided by Tonkcats
Categories European
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cut two veal shanks into 2-inch pieces.
- Roll shanks in flour and saute in butter over high heat until brown on all sides.
- Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary.
- Reduce heat, cover and braise for 10 minutes.
- Add white wine. Cover and gently simmer for 2 ho urs.
- The liquid should barely cover the meat. Just before serving, stir in the gremolada.
- This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.
Nutrition Facts : Calories 855.9, Fat 9, SaturatedFat 5.2, Cholesterol 20.4, Sodium 478.5, Carbohydrate 161.5, Fiber 4, Sugar 3.1, Protein 13.9
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