Best 2 Alla Milanese Definition Recipes

**Alla Milanese: A Culinary Journey to Milan's Signature Dish**

Hailing from the vibrant city of Milan, Italy, alla Milanese is a culinary masterpiece that has captured the hearts and taste buds of food enthusiasts worldwide. This iconic dish embodies the essence of Milanese cuisine, showcasing a harmonious blend of simplicity and sophistication. Its golden-brown exterior, tender and juicy interior, and distinct flavor profile make it a beloved dish enjoyed in homes and restaurants across the globe. In this article, we embark on a culinary journey to explore the origins, variations, and delectable recipes of alla Milanese. From the classic veal cutlet to innovative vegetarian interpretations, discover the secrets behind this timeless dish that has stood the test of time.

Here are our top 2 tried and tested recipes!

TRADITIONAL OSSO BUCO

Traditional Osso Buco image

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

Provided by PICKLEDPOSSUM

Categories World Cuisine Recipes European Italian

Time 1h50m

Yield 4

Number Of Ingredients 13

Ingredients

2 pounds veal shanks, cut into short lengths
¼ cup all-purpose flour
¼ cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
⅔ cup dry white wine
⅔ cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
½ cup chopped fresh flat leaf parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

Steps:

Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g

RISOTTO ALLA MILANESE

Risotto alla Milanese image

Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!

Provided by Manuela

Categories Main Dish Recipes Rice Risotto Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 ¾ cups uncooked Arborio rice
½ cup unsalted butter, divided
1 ½ quarts beef stock
3 tablespoons beef marrow
1 onion, thinly sliced
1 teaspoon saffron powder
¾ cup dry white wine
salt to taste
1 ½ cups grated Parmesan cheese

Steps:

Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

Nutrition Facts : Calories 834 calories, Carbohydrate 90.3 g, Cholesterol 94 mg, Fat 35.4 g, Fiber 2.3 g, Protein 27.7 g, SaturatedFat 21.6 g, Sodium 710.8 mg, Sugar 6.3 g

Tips:

Use high-quality ingredients, especially the veal cutlets. Look for veal that is pale pink in color and has a fine grain.
Make sure the veal cutlets are pounded thin before breading and frying. This will help them cook evenly and become tender.
Use a light touch when breading the veal cutlets. Too much breading will make them heavy and greasy.
Fry the veal cutlets in batches so that they don't overcrowd the pan. This will help them cook evenly and prevent them from sticking together.
Don't overcook the veal cutlets. They should be cooked through but still slightly pink in the center.

Conclusion:

Alla Milanese is a classic Italian dish that is simple to make but always impressive. It's a great choice for a special occasion meal or a weeknight dinner. With its crispy, golden crust and tender, juicy interior, Alla Milanese is sure to be a hit with everyone at the table.