Cranberry Milano Food
CRANBERRY MILANO
Make and share this Cranberry Milano recipe from Food.com.
Provided by Mommy Diva
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Add to shaker of ice.
- Pour into martini glass.
- Enjoy!;).
Nutrition Facts : Calories 138.7, Sodium 0.6
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- Risotto alla Milanese. Saffron is the secret ingredient in this creamy rice dish, made of white rice (Arborio is considered the best type), butter, beef broth and marrow, onion, grated cheese and saffron, the precious spice that imparts the dish's deep yellow color.
- Gorgonzola Cheese. Often served with mascarpone cheese and eaten as an antipasto or with aperitivo (happy hour), marbled blue Gorgonzola cheese comes from an ancient town of the same name, now a suburb of Milan.
- Cotoletta alla Milanese. A staple of Milanese restaurants, from simple trattorias to high-end establishments, cotoletta alla Milanese is a veal cutlet, breaded and fried in butter, which is the preferred cooking fat in the region, as opposed to olive oil further south.
- Osso Buco. Osso buco—which translates to "bone with a hole"—is another meat staple of Milan. It's a veal shank braised for hours in a sauce of vegetables, beef broth, and wine until it's ultra-tender and falls off the bone.
- Panettone. Panettone, which loosely translates to "big bread," is a ubiquitous Christmas dessert all over Italy. The tall, round, puffy-topped bread is found everywhere, from mass-produced versions sold in supermarkets and bars to more delicate versions fresh from bakers' ovens.
- Cassoeula. This hearty stew, whose principal ingredients are cabbage and leftover pork parts—which might include feet, ears, and snout—may not sound too appealing.
- Polenta. Though it has many names and is consumed in far-flung parts of the world, in Italy, cornmeal mush or porridge is called polenta. It's a savory dish, usually served with a meat sauce or as the base for a meaty entree.
- Minestrone Milanese. Vegetarians take heart; you can eat traditional fare in Milan. The city's version of hearty, warming minestrone (thick vegetable soup) takes an everything and the kitchen sink approach—whatever vegetables are in season get tossed in the pot.
- Trippa alla Milanese (Busecca) Tripe, the lining of the cow's stomach, may not be your cup of tea. But trippa alla Milanese, which will also show up a busecca on menus, is a time-tested favorite of this northern city, harkening back to the era of cucina povera—poor people's cooking—when everyone had to make do with what they had on hand.
- Michetta. This star-shaped, white-flour bread roll is thought to have been introduced during the Hapsburg/Austrian era, and it's since become the vehicle of choice for sandwiches and even sweet fillings.
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