Ossobuco Alla Milanese – Veal Shank Milanese

Ossobuco alla Milanese with risotto alla Milanese made in the USA by my daughter – SilviaDC

Veal shank is sometimes difficult to find in the USA supermarkets, we do take advantage of the few times when we find it and adjust our menu accordingly. She had planned to cook something different for the weekend. When she went to the supermarket to buy the ingredients for the menu she had planned and saw the veal shank was available she quickly changed her plans. The other dish will have to wait one week!

Ingredients

1 Veal shank
1 cup flour
2 Tablespoons olive oil
Pinch of sea salt
Ground black pepper
1/4 cup onion (diced)
1/4 cup carrots (diced)
1/4 cup celery (diced)
1 Teaspoon garlic
1/2 cup tomatoes (diced)
1/2 Cup Porcini mushroom broth
1/2 teaspoon saffron
1 Hard polenta cake (baked and cooled)

How to make the Ossobuco alla Milanese – Veal Shank Milanese:

Ossobuco: prepare the ossobuco (veal shank) by tying it with string and flouring it. Sauté over medium heat in a sauté pan. Remove from sauté pan and season with salt and pepper. Meanwhile, prepare the sauce by combining the onion, carrots, celery, garlic, tomatoes, porcini mushroom broth, and saffron in a roast in a pan for two hours in a 350-degree oven.

To serve, grill the Polenta cake for three minutes. Then, plate and serve The Ossobuco with veal and vegetables.

As an alternative to polenta, you can traditionally serve the ossobuco with “risotto alla Milanese” or also with mashed potatoes.

Serves 1

Ossobuco Alla Milanese – Veal Shank Milanese is a regional recipe from Lombardy

Osteria

Braised veal shanks (ossobuco) are a favorite on Lombard tables; serve the ossobuco alla Milanese (Milanese Veal Shank) with risotto alla Milanese,” saffron risotto for a truly Milanese feast.

A bit of history.
Ossobuco, cut from the shank of veal, is a classic of Milanese cuisine. The word ossobuco means hollow bone. This famous dish probably had its origins in a farmhouse during the late nineteenth century. It almost certainly did not initially include tomatoes, a New World discovery, probably added by restaurant chefs. Ossobuco came into its own in the many osterie of Milan, which were traditionally neighborhood restaurants in big cities that catered to the locals of the immediate neighborhood and never to travelers or tourists.

Ossobuco (ossobuchi or ossibuchi is the plural) probably is not an old dish. Although ossobuco is mentioned approvingly in the fourteenth edition of Pellegrino Artusi’s “Scienza in Cucina e l’arte di mangiar bene” published in 1920, “ossobuco” does not appear at all in the anonymous “La vera Cucina lombarda” published in 1890 for housewives. It leads to believing that the dish may always have been an invention of an osteria.

Ossobuco is sometimes called Osso Buco or Ossobucco.

Risotto ai lamponi e formai de mut – Raspberry and formai de mut risotto

Risotto ai lamponi e formai de mut – Raspberry and formai de mut risotto

INGREDIENTS FOR 6 PEOPLE

500 g of rice, 1 l of broth,
150 g of butter,
120 g of seasoned Formai de Mut (at least six months),
200 g of fresh raspberries
1/2 glass of dry white wine
1/2 onion,
salt,
thyme.

How to make RISOTTO WITH FORMAI DE MUT AND RASPBERRIES

Set aside 20 raspberries for decoration.
Finely chop the onion and brown it in 100 g of butter; when the onion has taken on a nice golden color, add the rice and toast it well, turning it in the pot.
Add the wine and let it evaporate.
Add the stock to continue cooking, occasionally stirring to prevent sticking.
When cooked (the risotto should generally cook for about twenty minutes), add the raspberries and continue stirring.
Cream the risotto with the remaining butter and Formai de Mut when cooked, adding the thyme.
After a couple of minutes of rest, serve on a serving plate, decorating the rice with the raspberries kept aside.

INGREDIENTI PER 6 PERSONE


500 g di riso,
un l di brodo,
150 g di burro,
120 g di Formai de Mut stagionato (almeno 6 mesi),
200 g di lamponi freschi,
1/2 bicchiere di vino bianco secco,
1/2 cipolla,
sale,
timo.

Come preparare il Risotto ai lamponi e formai de mut

Tenete da parte 20 lamponi per la decorazione.
Tagliate finemente la cipolla e rosolatela in 100 g di burro; quando la cipolla ha preso un bel colore dorato, aggiungete il riso e fatelo tostare bene, rigirandolo nella pentola.
Bagnate col vino e lasciate che evapori.
Aggiungete il brodo per continuare la cottura, rimescolando di tanto in tanto per evitare che attacchi.
A ó della cottura (il risotto deve cuocere generalmente una ventina di minuti) aggiungete i lamponi e continuate a rimescolare.
A cottura ultimata mantecate con il burro rimasto ed il Formai de Mut, aggiungendo il timo.
Servite, dopo un paio di minuti di riposo, su un piatto di portata, decorando il riso con i lamponi tenuti da parte.

Licenza Creative Commons

Creative Commons License
cucinare.meglio.it

Risotto ai lamponi e formai de mut – Raspberry and formai de mut risotto is a regional recipe from Lombardy.

Bomba di zucchine ripiene – Stuffed zucchini bomb in the USA

Round stuffed zucchini in the USA by Siviadc

Bomba di zucchine ripiene – Stuffed zucchini bomb in the USA

Use round zucchini

preparation 20 min
medium recipe

INGREDIENTS

4 round zucchinis
2 shallots
1 egg
80 g of breadcrumbs
extra virgin olive oil
salt
pepper

How to make Bomba di zucchine ripiene – Stuffed zucchini bomb

Wash the zucchini, cut off the top and hollow them out, removing the pulp, which you will keep aside—Blanch the zucchini shells for 10 minutes.

In a frying pan, fry the shallot with a bit of oil, add the zucchini pulp, and cook for five minutes. Take it out and blend it.

Mix the egg, breadcrumbs, zucchini flesh, and Salmon Cream Chef in a bowl. Mix everything, season with salt and pepper.

Arrange the zucchini on a baking sheet lined with parchment paper, fill them with the filling made of pulp and cream, and season with a drizzle of extra virgin olive oil—Bake in a hot oven at 190°C for 25 minutes.

Serve your stuffed zucchini warm or lukewarm.

Bomba di zucchine ripiene – Stuffed zucchini bomb is a recipe from Lombardy made in the USA

A cheese lunch in the USA – Un pranzo a base di formaggio negli Stati Uniti

A cheese lunch in the USA – Un pranzo a base di formaggio negli Stati Uniti

You can have an elementary and enjoyable lunch with just cheese, accompanied by a salad – maybe endive.

It’s a refreshing summer lunch that you can prepare in no time; buy the cheese in advance.

As you can see from the picture, one of the cheeses I used has been goat cheese, which requires olive oil; I used the Vicopisano Extra Virgin Olive Oil 2020/2021 harvest, which is robust and powerful; it complements very well the goat cheese flavor. Gustiamo.com sells it online in North America.

I used the same oil for the endive and tomatoes salad. Again, it gives you excellent results.

A cheese lunch in the USA – Un pranzo a base di formaggio negli Stati Uniti is a typical recipe from all Italy

Indivia e Pomodori – Endive and Tomatoes in the USA

Indivia e Pomodori – Endive and Tomatoes – Enrico

Indivia e Pomodori – Endive and Tomatoes in the USA

Ingredients

  • Endive
  • tomatoes
  • salt
  • lemon juice
  • extra virgin olive oil.
  • (And a good wine on the side).
  • I used an EXTREMELY GOOD olive oil Vicopisano Extra Virgin Olive Oil: unbelievable, you have to taste it!
  • You can use also your usual extra virgin olive oil from other stores, it’s GOD, but not EXTREMELY GOOD👍

How to make Indivia e Pomodori

Slice the endive into pieces
Mix in a bowl
Flavor with salt, lemon juice, and olive oil

NOTE

The quality of the oil makes a real difference in the taste of this simple dish.

Indivia e Pomodori – Endive and Tomatoes is a recipe from Lombardia made in the USA

Indivia Belga in padella – Pan-fried Belgian endive in the USA

Indivia Belga in padella – Enrico

Indivia Belga in padella – Pan-fried Belgian endive in the USA

If you’re looking for a quick and easy vegetable side dish, pan-seared endive is the perfect dish. Flavorful and light, with a slightly bitter aftertaste, this stewed endive is a simple yet tasty side dish that pairs perfectly with main meat courses or a cheeseboard or can be eaten alone.

Ingredients

  • 2 medium-sized heads of Belgian endive
  • 100 g shredded mozzarella
  • extra virgin olive oil
  • salt

How to make Pan-fried Belgian endive – Indivia Belga in padella

Cut the heads of Belgian endive in half for the long side.

Pan fry with the extra virgin olive oil

As soon as the endive turns color, add the mozzarella and cover with a lid.

Indivia Belga in padella – Pan-fried Belgian endive is a recipe from Lombardy made in the USA

Risotto ai porri con formaggio raschera – Risotto with porri and raschera cheese

Risotto ai porri con formaggio raschera – cisalpinoformaggi.it

Risotto ai porri con formaggio raschera – Risotto with porri and raschera cheese

Recipe courtesy of cisalpinoformaggi.it

Ingredients

  • Ingredients (for 4 people)
  • 350 grams of Carnaroli rice
  • 150 grams of Raschera Cisalpino Dop,
  • 2 large leeks
  • 40 grams of Cisalpino butter,
  • 3 tablespoons of olive oil
  • meat stock to taste
  • salt and pepper.
  • Half a glass of white wine (optional).

How to make Risotto ai porri con formaggio raschera – Risotto with porri and raschera cheese

Clean the leeks by eliminating the most complex part and keeping some of the green features, washing them, slicing them thinly, and browning them with oil and half of the butter. Next, add the rice, toast it lightly, stir with a wooden spoon, sprinkle (according to taste) with white wine, let it evaporate, and gradually add the stock. Finally, add the diced cheese and the remaining butter, stir and season with salt and pepper when almost cooked.

Risotto ai porri con formaggio raschera – Risotto with porri and raschera cheese is a recipe from Lombardia.

Riso e latte – Rice and milk

rice with milk served at a Peruvian restaurant – Francesc Fort CC BY-SA 4.0

Riso e latte – Rice and milk

Rice with milk is a very creamy first course, simple with all the taste of childhood. It takes very few ingredients that we all always have at home to get a particular first course, with popular origins, which always give us the best and most authentic recipes. We can use Roma rice or Carnaroli rice. The rice is used to make risotto, to obtain a perfect dish.

Ingredients

  • 300 g Carnaroli rice
  • 1.5 l Milk
  • 40 g Butter
  • q.b.Salt

How to make Riso e latte – Rice and milk

Heat the slightly salted milk in a pan, preferably non-stick or with a thick bottom. It is preferable to use whole milk, but nothing stops you from using semi-skimmed milk for a lighter but less creamy dish.

When the milk comes to a boil, add the rice and stir until it comes to a boil again. Continue cooking, occasionally stirring over low heat, until the rice is soft and creamy. If necessary, add a little hot milk.

Once cooked, remove from the heat, add the butter and, if you wish, 40g of grated cheese (parmesan, for example), and leave to rest for 5 minutes. Stir vigorously and serve piping hot.

Riso e latte – Rice and milk is a recipe from Lombardy, Veneto

Risotto alla zucca – Pumpkin risotto

Risotto with pumpkin and star anise – Luca Nebuloni Creative Commons Attribution 2.0 Generic

Risotto alla zucca – Pumpkin risotto

Pumpkin risotto is a traditional dish of northern Italy; particularly, it is very appreciated in Lombardy. Mantua boasts a perfect quality pumpkin. There are many variants of the procedure for this traditional recipe, in a special mode for what concerns the cooking of the pumpkin itself. Below, we suggest the formula that seems to be the closest to the traditional one.

Risotto with pumpkin is a fundamental institution of Italian cuisine: a first course based on the pumpkin that has all the warmth of slow cooking, genuine flavors, good smells of home. A dish of peasant origins, like many of the best words of our tradition: only intuition, practice and imagination were able to transform pumpkin and rice into a dish today celebrated by gastronomes and loved by connoisseurs. What is so special about pumpkin risotto? What makes it irresistible? We want to answer; a simplicity which contains wisdom, care, immutable gestures, necessary, without any pompous frivolity: the toasting of rice, which waterproofs the grains and gives them an extraordinary cooking resistance. The cooking is followed by broth one ladle because boiled rice is different from risotto. The mantecatura transforms the leftover broth into a cream that the butter makes shiny and melting. So many small gestures of yesteryear make this dish a delight capable of conquering both the most refined palates and lovers of simple and genuine flavors. It’s a perfect dish for all occasions, from dinner for two to the Halloween party, excellent to enrich with speck, gorgonzola, or sausage. Follow our step-by-step guide: pumpkin risotto will have no more secrets for you either!

Ingredients

 Carnaroli rice 320 g 
Pumpkin 600 g 
Coppered onions 100 g 
Vegetable stock 1,5 l 
Parmesan cheese DOP 80 g 
White wine 60 g 
Butter 50 g 
Black pepper to taste 
Fine salt to taste 
Extra virgin olive oil 20 g 

How to make Risotto alla zucca – Pumpkin risotto

To cook pumpkin risotto, start by preparing a light vegetable stock, which you will cook the rice. Cut up the vegetables, place them in a large saucepan, cover with water, and season with salt. Cover with a lid, bring to a boil and cook for about 1 hour. Strain the broth and keep warm.

Move on to the pumpkin: clean it, cut it into slices and make small cubes from them. Next, finely chop the onion and place it in a large pan in which you have heated the oil. Sauté the onion over shallow heat for about 10 minutes until it is so tender that it melts. At that point, add the pumpkin and brown it for a few minutes, stirring to prevent it from sticking.

Then start adding a ladle of broth, and add more broth, little by little, until the pumpkin is cooked (about 20 minutes): it should be very tender and creamy. Next, heat a large frying pan and throw in the rice to toast it separately. We use the dry method because the toasting of the rice, indispensable for the grains to keep cooking, cannot occur in a humid environment such as the one created in the pan with the pumpkin.

Then toast the rice over high heat until opalescent, often turning, so it doesn’t burn. It should take 2-3 minutes. Then deglaze with the white wine and stir immediately to avoid letting it stick. As soon as the wine has completely evaporated, pour the rice into the pan with the pumpkin. Stir well to amalgamate the flavors and prevent the rice from sticking.

As soon as the risotto begins to dry out, add a ladleful of hot broth 16, and continue adding the next one little by little only when the previous one has been absorbed until the right degree of cooking has been reached. It will take 15-20 minutes, depending on the rice used. Towards the end of cooking, adjust the pepper and salt. Finally, stir in the butter and grated Parmesan cheese with the heat off. Stir carefully, then add a last ladleful of stock if you prefer a creamier risotto (“all’onda”). Let it sit for a minute before serving, and enjoy!

Risotto alla Zucca – Pumpkin risotto is a regional recipe from Lombardia.

Risotto – Rice

Risotto giallo alla Milanese – Michele Ursino CC BY-SA 2.0

Risotto – Rice

Risotto (/rɪˈzɒtoʊ/, Italian: [riˈzɔtto], from riso meaning “rice” is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was used initially for flavor and its signature yellow color.

Ingredients

  • Rice,
  • broth,
  • butter,
  • onion,
  • white wine,
  • parmesan cheese

Place of origins

Lombardy

Usually, Risotto in Italy is the first course served before the main course, but risotto alla Milanese is often filled with ossobuco alla Milanese as the main course.

ossobuco with risotto milanese style – pier CC BY-SA 4.0

Risotto alla Milanese (ris sgiald or risot a la Milanese in Lombard language), is, together with cotoletta alla Milanese and panettone, the most typical and famous dish of Milan. It is a risotto whose main ingredients, in addition to those necessary to prepare a risotto in white, are saffron, from which it derives its characteristic yellow color, and ox marrow. It can also be served as a side dish of ossobuco, another typical Milanese dish.

History

The origins of risotto alla Milanese date back to the Middle Ages and are connected to a similar Arab and Jewish cuisine recipe. In the Middle Ages, in Italy, this dish was known as riso col zafran.

Risotto alla Milanese was born in 1574 at the table of the Belgian glassmaker Valerio di Fiandra, who was living in Milan because he was working on the windows of Milan Cathedral. For his daughter’s wedding, his colleague’s glassmakers added saffron to a white risotto with butter: this spice was used by glassmakers to obtain a particular yellow coloration of glass. The new dish was immediately successful, both for its taste and its yellow tonality, which recalled gold, a synonym of richness. Saffron also has pharmacological properties, and therefore yellow risotto soon spread in Milan’s taverns and inns.

Risotto alla Milanese immediately disappeared from the chronicles to reappear on documents in 1809, when it was defined as “yellow rice in the pan.” Later on, in 1829, in another recipe book, the famous Milanese dish is described as “risotto alla Milanese Giallo” (yellow risotto Milanese style), taking the name with which it is universally known still today.

Risotto alla Milanese in the Fascist Regime

Risotto alla Milanese was present in various versions in cookbooks that began to be written by women from the beginning of the 20th century, even though they only contained a list of ingredients, without any other indications about the doses or the cooking method. In 1917 the National Association of Cooks published Cucina di Guerra (War Cookery), which gathered economical and practical recipes by including the necessary quantities in every recipe.
Grains of rice – Carnaroli quality

One of the cornerstones of the Regime was the return to traditional values, which saw in culinary ability an indispensable dowry for young brides. For this reason, the first editions of cookbooks such as Cucina pratica (Practical Cooking) of 1936 were written by the anonymous Aunt Carolina.

The exportation of the recipe

In 1984 wrote Gualtiero Marchesi’s modern interpretation, one of the most famous, “oro e zafferano” (gold and saffron), which, besides specifying the quality of rice (Carnaroli), adds, at the last moment, four excellent gold leaflets.

At the beginning of the 1980s, in Italian restaurants in the United States of America, risotto became the most popular dish, so much so that in 1993 Florence Fabricant, an American food critic and writer, published an article on risotto in the American newspaper Nation’s Restaurant News, entitled Mystique of Risotto.

Grains of Carnaroli rice, produced in Italy. – Badagnani CC BY 3.0

The recipe that was deposited at the Municipality of Milan

By resolving the Municipal Council of the Municipality of Milan, on December 14th, 2007, the following recipe received the recognition of Denominazione Comunale (De.Co.) of Risotto alla Milanese. The acronym De.Co. in Italy indicates the belonging of a dish to a territory, and the Municipalities recognize it to the gastronomic products more connected to the region and the local community.

Ingredients: for 6 people

30 g of minced beef or ox marrow
2-3 l of reduced boiling broth: it should not be "stock cube".
Two tablespoons of light and dark beef roast fat (if missing, increase the marrow to 60 g)
One small finely chopped onion
A tuft of saffron pistils or a sachet of saffron
Salt
Plenty of grated parmesan cheese
50 g of butter

How to make Risotto alla Milanese

Here is the preparation
Place the marrow, butter, roast fat, and onion in a saucepan. Cook over low heat until the onion is golden brown. Add the rice and stir well to allow it to absorb the seasoning. At this point, turn up the heat and start pouring the boiling broth over the rice in ladles, stirring regularly with a wooden spoon. As the broth evaporates and is absorbed, continue to cook over high heat, adding more broth in ladles until the rice is cooked, making sure the rice remains al dente (cooking time from 14 to 18 minutes approximately, depending on the quality of rice used). When the rice is two-thirds cooked, add the saffron pistils previously dissolved in the broth: however, if powdered saffron is used, it must be added at the end of cooking not to lose its aroma. When cooked, add the butter and Parmesan cheese and thicken for a few minutes. Add salt to taste. The risotto should be pretty liquid (“all’onda”), with the grains well divided but bound together by a creamy mixture. It is essential never to add wine, which would kill the aroma of the saffron. Do not cook more than seven/eight portions at a time.

Risotto – Rice is a regional recipe from Lombardia.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.