Search results
Results From The WOW.Com Content Network
Ossobuco or osso buco (Italian: [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta , depending on the regional variation. [ 1 ]
1. Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute.
Typical of Milanese cooking is instead ossobuco. Ossobuco with risotto alla milanese. In the area of Bergamo and Brescia is known the dish of polenta e osei, where birds such as thrushes or larks are browned in butter or on the spit and served together with polenta, [14] to which is added the pork alla bresciana. [15]
Veal Milanese with a side of risotto alla milanese. Veal Milanese (Italian: cotoletta alla milanese, Italian: [kotoˈletta alla milaˈneːze,-eːse]; Milanese: co(s)toletta a la milanesa, Lombard: [ku(s)tuˈlɛta a la milaˈneːza]; from French côtelette) [1] is a popular variety of cotoletta (veal cutlet preparation) from the city of Milan, Italy.
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL.
Many of his recipes are for regional dishes from Turin, including 12 for potatoes such as cappon magro genovese. In 1829, Il Nuovo Cuoco Milanese Economico (The New Economic Milanese Chef) by Giovanni Felice Luraschi featured Milanese dishes such as kidney with anchovies and lemon and gnocchi alla romana.
The first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, sausages, bone marrow, and onions with broth with saffron gradually added. [2] There is a recipe for a dish named as a risotto in the 1854 Trattato di cucina (Treatise on Cooking) by Giovanni Vialardi, assistant chief cook to kings. [7]
Abbacchio alla romana Bistecca alla fiorentina Braciola served with grilled aubergines Bruscitti served with polenta porridge Cotechino, polenta and lentils Cotoletta with potatoes Ossobuco served with risotto alla milanese Pizzaiola Porchetta Rabbit cacciatora Saltimbocca Trippa alla parmigiana