Best 4 Macaroni Milanaise Recipes

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Macaroni Milanaise, a specialty dish from the vibrant city of Milan, Italy, is a culinary journey that combines the flavors of a hearty ragu sauce with the comforting texture of macaroni pasta. This delectable dish has captivated taste buds for generations and remains a beloved classic in the culinary landscape. Our comprehensive guide not only features the authentic Macaroni Milanaise recipe but also offers variations to cater to diverse preferences. We will take you on a culinary adventure, exploring the nuances of this timeless dish and the versatility it offers. From the traditional rendition to creative interpretations, our recipes will inspire you to create a delicious and memorable meal that embodies the essence of Italian cuisine.

Here are our top 4 tried and tested recipes!

FLOUNDER MILANESE



Flounder Milanese image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

6 flounder or sole fillets (1 3/4 pounds total)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/4 cups seasoned dry bread crumbs, such as Progresso
Unsalted butter
Good olive oil
6 ounces arugula or mixed salad greens for 6
Lemon Vinaigrette, recipe follows
2 tablespoons drained capers
Freshly grated Italian Parmesan cheese, lemon juice, and fleur de sel, for serving
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 250 degrees F and place a sheet pan in the oven.
  • Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
  • In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

CHICKEN MILANESE



Chicken Milanese image

I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.

Provided by Sherbear1

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 8

2 eggs
kosher salt to taste
ground black pepper to taste
¾ cup all-purpose flour
1 cup Italian seasoned bread crumbs
2 skinless, boneless chicken breast halves, thinly sliced
¼ cup vegetable oil for frying
1 lemon, cut into wedges

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
  • Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
  • Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
  • Serve with lemon wedges.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g

PASTA MILANESE



Pasta Milanese image

Categories     Fish     Pasta

Number Of Ingredients 13

1/4 cup Extra virgin olive oil
4 Anchovy fillets, minced
1 Yellow onion, finely diced
1 Fennel bulb, finely diced
6 cloves Garlic, minced
1 teaspoon Toasted ground fennel seed
1 teaspoon Red pepper flakes
1 teaspoon Freshly ground pepper
1/4 cup White wine
28 ounces Whole peeled San Marzano tomatoes
1 pound Bucatini
1 cup Toasted Italian bread crust crumbs
1 dash Sea salt

Steps:

  • Heat olive oil in a large skillet over medium heat. Add anchovies and cook until lightly browned, 1 minute.
  • Add onions, fennel and garlic, and sweat until lightly golden, about 10 minutes.
  • Add fennel seed, black pepper, red pepper flakes and a few pinches of salt. Cook until fragrant, 1 minute.
  • Deglaze pan with white wine, scraping up any browned bits from the bottom, and cook until liquid reduces by one third, 3-5 minutes.
  • Crush the tomatoes by hand and add to pot. Simmer sauce, stirring often, until thickened, 45 minutes. Taste and add salt as needed.
  • As sauce finishes cooking, boil pasta until al dente. Drain and toss with sauce. Finish pasta with a sprinkle of toasted breadcrumbs and serve.

PORK MILANESE WITH SPAGHETTI



Pork Milanese with spaghetti image

This saucy spaghetti with crispy pork on top is a sure-fire hit

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield Serves 4

Number Of Ingredients 10

1 tbsp olive oil
1 garlic clove , crushed
2 x 400g cans chopped tomatoes
2 tsp balsamic vinegar
420g pack pork fillet , sliced into 8 medallions
2 tbsp plain flour
1 egg , beaten
100g fresh breadcrumbs
small bunch basil , chopped
300g spaghetti

Steps:

  • Heat the oil in a pan, then fry the garlic for a few secs. Add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.
  • Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Mix the flour with some seasoning in one bowl, put the egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.
  • Cook the pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately.

Nutrition Facts : Calories 597 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 5 grams fiber, Protein 40 grams protein

Tips:

  • Use high-quality ingredients to ensure the best flavor. Fresh pasta, flavorful cheese, and a robust sauce will make a world of difference.
  • Don't overcook the pasta. It should be al dente, with a slight bite to it.
  • Make sure the sauce is thick and flavorful. The ideal consistency is one that coats the pasta evenly without being too runny or too thick.
  • Don't skimp on the cheese. Macaroni Milanaise is a cheesy dish, so be generous with the Parmesan and mozzarella.
  • Serve the dish immediately after baking. This will ensure that the cheese is melted and gooey and the pasta is hot and flavorful.

Conclusion:

Macaroni Milanaise is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a side dish. With its simple ingredients and easy-to-follow instructions, it's a great recipe for both novice and experienced cooks alike. Whether you're looking for a quick and easy weeknight meal or a special dish to serve to guests, Macaroni Milanaise is sure to please everyone at the table.

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