COOK RECIPES OF MILANO
RICE TO THE MILANESE
Ingredients: (for 4 persons)
400 g of
“violone” rice
100 g of butter
75 g of
“lodigiano” cheese
50 g of ox marrow
1.5 l of stock
a little onion
pistils of saffron
Preparation:
Put in one cup 16 or 20 pistils of saffron and pour over little of hot butter. Place in one saucepan the mannered onion, the marrow of ox and 50 g of butter; brown slowly for approximately 15 minutes without making to colour the onion, that will come removed; add the rice and toast it for some minutes, stirring with a wood spoon. Join a spoon of hot stock. Cook the rice on lively fire, always continuing to stir. 5 minutes before removing
risotto from the fire, add the stock where the saffron has been melted, filtering it; eventually crush the remaining pistils against the walls of the strainer, diluting them with other stuck. Put the saffron at the last moment to make that its aroma remains intact. Stir well. Removed the container from the fire, incorporate the remained butter and the
“lodigiano” cheese to the
risotto: pour the
risotto on the plate and serve it with the remaining cheese.
CÀSOEULA
Ingredients: (for 8-10 persons)
Meats of pork: 1 kg of thumb tacks of pig, 500 g of sausage, 200 g of fresh pigskin, 2 pig’s feet and one ear
2 kg of cabbage
1 kg of celery and carrots
1 onion
olive oil
white dry wine
butter
stock
tomato sauce
salt and pepper
Preparation:
Break the pig’s feet in two parts, cook with the ear and the pigskin; abrade to remove the bristles, then wash all. Put them into hot water and cook them for approximately one hour, take the grease out of them. Slice thin the onion and fry it gently with one spoon of butter and one of oil, then add the thumb tacks, the sausage cut in little pieces of approximately 15 cm and finally the little sausages. Brown it very well, and pour over a wine glass; leave it to evaporate, remove all these ingredients and put in the container the carrots and the celery thin cut. Join one spoonful of sauce of tomato diluted in little stock, salt, pepper and stir it. Lower the fire, put the lid on and cook slowly. Peel the cabbages and wash the leaves, put them in a pot and leave them "to wither" so they lose the wateriness. Remove them and put them in the container where it is cooking the other vegetables; stir and then repair over the cabbages the thumb tacks, the sausage, the little sausages, the pig’s feet, the ear and the pigskins. Cover all these ingredients with the gravy; put the lid and continue the baking for about an hour. With a large spoon remove the greased. Serve the
“càsoeula”, accompanying it with cornmeal porridge.
CECI WITH THE PIG TEMPLE
Ingredients: (for 6-8 persons)
1 kg of ounce
500 g of pig temple
150 g of
ceci
1 little branch of sage or of rosemary
3 little onions
1 big carrot
2 celeries
bicarbonate
salt and pepper
Preparation:
Peel the
ceci and put them to bath in cold water with a spoon of bicarbonate: leave them for 24 hour. Then put them in one pot with abundant cold water, put the lid and cook them for 4 hours on a slow fire. Boil the temple and the ounce with all the vegetables cut in little pieces, the sage or rosemary, salt and pepper; when both the preparations will be ready, join them in a single container and still cook them for half hour. Accompany the meats with pickles. Serve the preparation sprinkling it with parmesan cheese.
CUTLETS TO THE MILANESE
Ingredients: (for 4 persons)
4 cutlets of calf (cut as high as the bone)
100 g of fresh butter
2 eggs grated bread
1 lemon
salt
Preparation: Flattened the cutlets and scatter them of salt. In a flat bottom pour eggs and without salting, then dip the cutlets, pass them in the grated bread, press them with the palm of the hand to not detached during the baking. In a saucepan to fry lightly the butter and, arrange in a single layer the cutlets. Cook them 2 or 3 minutes for part: they must turn out soft and gilded; then put them on a capacity plate, salt it and garnish with lemon segments.
MARROWBONES TO THE MILANESE
Ingredients: (for 4 persons)
4 marrowbones cut rather high
50 g of butter
one handful of parsley white wine or stuck
white flour
½ lemon
garlic
salt and pepper
Preparation: In a saucepan fry lightly the butter with a segment of garlic (that it will be removed), flour the marrowbone and brown it in the butter, leaving them to colour each parts. Cook them to low fire and covered container, bathing with some spoonful of white wine, or of stock, or water. Turn the meat, salt and pepper it. Prepare the "gremolata": mince the parsley with average segment of garlic and the rind of the average lemon. About 10 minutes before removing the container from the fire sprinkle the marrowbone with this minced; arrange them on the plate pouring over the gravy of baking.
MODEGHILI
Ingredients: (for 4 persons)
400 g of trite steer beef
100 g of sausage
100 g of
mortadella of liver
butter to fry
2 eggs
parsley
garlic
one handful of parmesan
1 stale bread
grated bread
little milk
salt and pepper
Preparation: Put a loaf in a little milk to become soft. Pour the fine minced meat in one soup dish, join the sausage and
mortadella, mix and amalgamate them well; add entire eggs, one handful of parsley and a segment of garlic thin minced, the squeezed loaf from the milk, abundant grated cheese, salt and pepper. With a large wood spoon work the paste, then obtain many meatball as big as a small egg, crush them softly and pass them in the grated bread. Fry them in the butter and serve.
BIG MILANESE CAKE
Ingredients: (for 12 persons)
1,3 kg of flour
50 g of mother yeast
180 g of sugar
300 g of butter
12 egg yolks
350 g of currants grapes
125 g of peel of candied orange
125 g of peel of candied cedar
25 g milk in powder
10 g of honey
10 g of malt
1 stick of vanilla
Preparation: Pasted for 10 minutes the yeast mother with 100 g of flour and 0,5 dl of lukewarm water. Model a ball, cut to cross, cover and make it rise in lukewarm place for 3 hours, then left to ambient temperature for 1 hour. Take 100 g from the paste and works it with 100 g of flour and 0,5 dl of lukewarm water. Take 50 g from the softer part of the roll and paste it for approximately 10 minutes with 100 g of flour and 0,5 dl of lukewarm water. Make a ball, cut to cross and keep in lukewarm place for 3 hours, then leaves it at ambient temperature for still 1 hour. Work it for 10 minutes 100 g of this last paste with 100 g of flour and 0,5 dl of lukewarm water, make one ball, cut to cross and keep in lukewarm place for 3 hours, then still for 1 hour at ambient temperature. Take 100 g of this last paste and works it to you for 10 minutes with 100 g of flour and 0,5 dl of lukewarm water. Formed one ball, cut to cross and keep in lukewarm place for 3 hours, then for still 1 hour to ambient temperature. The yeast is ready for the final paste. Paste 550 g of flour with 130 g of sugar, 2,5 dl of lukewarm water, 225 g of the last prepared paste, 6 egg yolks and finally 140 g of butter and worked striking on the table of job for ten of minutes. Put the paste in one bowl and keep it covered in a lukewarm place for 2 hours, then leave it to ambient temperature for 12 hours until will triple its volume. Pour in one bowl 0,8 dl of lukewarm water, the milk in powder, the remaining sugar, 6 egg yolks, the honey, the malt, 5 g of salt, the stirred seeds of the stick of vanilla and mix. Join the remained flour pasting until the compound it will turn out hard. Join the paste prepared before striking until when it will be amalgamated, join 140 g of butter, always striking until that it will not be absorbed, then the currants grapes, previously floured and the candied. Divide the paste in 3 parts of approximately 800 g one that you will grease, with the buttered hands, and leave covered for 20 minutes. Compress every paste between the greased hands working with a round movement, then put them in the stamps of paper from dome-shaped cake and make to rise them to the lukewarm one for 2 hours, then still to ambient temperature for 4 hours until the paste catches up the edge of the stamp. Cook it in oven to 180° for 30 minutes. Try the baking with a stick, therefore take it off.
PAN DI MÒRT
Ingredients:
500 g of crumbs of biscuits
300 g of sugar
250 g of white flour
125 g of currants grapes
125 g dry fig
100 g of almond
6 g of yeast in powder
4 albumen
white wine
hosts
icing sugar
cinnamon in powder
Preparation:
Soft in lukewarm water the currants grapes for 1/4 of hour. Dip the almonds in water in boiling, then peel them and mince it. Step the biscuits reducing them in the most fine powder, join the white flour, the currants grapes drained and dried, the dry figs cut in pieces, the almonds, the sugar, a little of cinnamon and the yeast. Stir, amalgamating the ingredients, make the fountain, join the egg whites and paste adding the white wine or fruit syrup. Energetically work it for approximately 10 minutes, then gain from it of sandwiches and repair them on the plate resting under 1 or 2 wafers. Put the plate in furnace to moderate heat of 180°. The sandwiches will be cooked when breaking one it will see that it is dry; devour them of veil sugar.
TYPICAL WINES:
S. Colombano
