2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
A wide range of regional specialties from all over Italy are woven into Milan's culinary tradition, along with many good examples of world cuisine. Among the most popular there are local specialties richly seasoned with various herbs. According to local traditions, squeezing lemon juice on a steak is sacrilege.
Milanese steak
Necessary products: 1 chicken steak, 2 eggs, 100 g flour, 100 g breadcrumbs, 20 g cream, 50 g butter, 50 g parmesan, salt, pepper
Method of preparation: Beat the steak well so that it becomes 1 cm thick. Beat the eggs and season with salt and pepper. In another bowl, mix the breadcrumbs and parmesan. The steak is breaded, rolling in flour, egg and breadcrumbs twice. Fry in butter until golden.
Milanese milf
Necessary products: 500 g chilled puff pastry, 10 eggs, 1 tbsp. finely chopped fresh chives, 1 tbsp. finely chopped fresh parsley, 2 tsp. fresh tarragon, 3 tbsp. unsalted butter, salt, pepper
For the stuffing: 6 red cambi, 750 g spinach, 1 tbsp. olive oil, 1 tbsp. butter, 2 cloves garlic, ¼ tsp. nutmeg, 3 tbsp. liquid cream, 240 g slices of Swiss cheese, 240 g slices of smoked ham, 1 large egg, salt and pepper
Method of preparation: ¼ cut the dough, cover and set aside. The rest of the dough is rolled out on a floured surface to a round crust, about 6 mm thick. It is placed in a container with movable walls, and 2.5 cm from the edge should come out of the container.
The small piece of dough is rolled out on a crust 6 mm thick. Cut a circle with a diameter of 20 cm. Cover the marsh and the bark and store in the refrigerator.
While they are rising, prepare the stuffing. The egg is understood with 1 tbsp. water and a pinch of salt. Eggs, herbs, salt and pepper are mixed. Heat the butter in a wide pan at low temperature. Pour the eggs into it, stirring constantly and pushing towards the middle of the pan. Remove to a plate and cover with foil.
The peppers are roasted and peeled. The handles are removed and cut lengthwise. They are cleaned of seeds.
Blanch the spinach for a minute in salt water. Drain and rinse with cold water. Heat a little fat in a wide pan along with a little garlic. Add the spinach and saute for 3 minutes. Season with salt, pepper and nutmeg. Add a little liquid cream. The mixture is boiled and mixed well. Remove the spinach to a plate.
Preheat the oven to 175 C. Remove the dish from the refrigerator and cover with the filling in the following order - half eggs, half spinach, half cheese, half ham and roasted peppers. The remaining products continue to line up in reverse order.
The edge of the swamp is smeared with egg. The filling is covered with the crust. Spread egg on top. Make a few holes with a fork. The dish is cooled 30 minutes before baking. Bake for 1 hour and 10 minutes on a grill placed in the lower third of the oven. Serve chilled.
Among the other favorite Milanese specialties there is a place for Milanese risotto, fungi porcini, beef in bread and other meat specialties.
More recipes from the cuisine of Milan are Schnitzel in Milanese style, Belly soup in Milanese style, Pasta in Milanese style, Spaghetti Milanese, Milanese sauce.
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