From a plain risotto Milanese to a stringy polenta with cheeses, this cuisine is also made of many extraordinary raw materials and products: rice from Pavese and Lomellina regions to Taleggio and bresaola from Valtellina. Among the most famous recipes are saffron risotto with ossobuco, Mantuan mustard, casoncelli, polenta taragna, meatballs that people from Milan call ‘mondeghini’ and the caseeula. Without forgetting the bitto cheese for pizzoccheri recipe and the famous steak Milanese.
We are now going to show you three super easy recipes that you can make in the comfort of your home, to travel (at least with your imagination) to one of the most fascinating Italian regions.
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BRESAOLA WITH PARMESAN SHAVES, ROCKET SALAD AND OLIVE OIL
| INGREDIENTS FOR 2 PEOPLE
-150 g of bresaola -80 g of Parmesan shaves -rocket salad |
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HOW TO PREPARE IT
Place the rocket leaves on a plate and drizzle with the olive oil, salt and pepper; lay the slices of bresaola over it.
Shave the Parmesan cheese and scatter the shavings over the bresaola.
In a glass, prepare the dressing by whisking together lemon juice, 4 tbsp of olive oil, salt and pepper to taste until emulsified.
Pour the dressing evenly over the bresaola and serve.
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MILANESE RISOTTO
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INGREDIENTS FOR 4 PEOPLE:
-350 g Carnaroli rice
-110g butter
-½ teaspoon saffron powder
-1 small onion, chopped
-100ml dry white wine
-1.3 litres simmering chicken stock
-5 tablespoons Parmigiano Reggiano extra to serve
-salt and freshly milled black pepper to taste
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HOW TO PREPARE IT
Melt half of the butter in a heavy-based saucepan, add the saffron and stir for 1 minute.
Add the onion and cook over a low for about 10 minutes until softened.
When the onion has softened stir in the rice and cook for a minute or two before adding the wine and a teaspoon of salt. Increase the heat a little, stir gently and simmer without a lid, until the liquid has been absorbed.
Put in a ladle of the simmering stock, give it a stir, and again let it simmer until the stock has nearly all been absorbed but the rice is still moist. Continue adding the stock until the rice is tender but still creamy.
Stir frequently and when the rice is cooked, remove the pan from the heat, stir in the remaining butter and the Parmigiano Reggiano.
Let the risotto rest for couple of minutes before serving.
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GELATO AL MIELE VARESINO
| INGREDIENTS FOR 4 PEOPLE
-150g Acacia honey -1 teaspoon cinnamon powder -2 cloves -juice and zest of 2 lemons |
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HOW TO PREPARE IT
In a pan, boil 150ml of water and pour the honey into it, mix well.
Add the cinnamon powder and cloves, the grated zest of the two lemons in the pan together with the juice and mix for 2 minutes. Leave it to cool.
Filter everything through a sieve, add the cream and mix well. Pour into a container or ice cream mold and leave in the freezer for at least two hours.
Not only delicious in ice cream, Acacia Honey is perfect to accompain a cheese platter as well: pecorino Romano, pecorino di Pienza di fossa, bocconcino di capra, Bosina.
Buon appetito!
