Lombardy Recipes 9 results

Saffron Risotto | Risotto Milanese Recipe

Here is the traditional recipe of saffron risotto (Risotto alla Milanese), probably one of the most famous risotto recipe. Creamy and tasty, saffron risotto, according to the Milanese recipe, is made with saffron, butter, beef or chicken stock, dry white wine and Parmigiano cheese. The choice of the type of rice, for the excellent result of the Milanese risotto, is really important. The rice traditionally used in the city of Milan is the Carnaroli variety, which is produced in Lombardy. In ...

January 22, 2020

Fried Italian Meatballs Recipe

Fried Italian meatballs are soft and crispy, made with a selection of fine meats ranging from beef, veal to chicken, turkey and pork. Meatballs recipes have their roots in peasant, poor cuisine as it was a smart way to repurpose leftovers: for example the meat leftover from the day before, of a roast chicken, rather than a turkey, mixed with stale bread, milk, eggs. Simple but nutritious foods like other famous Italian dishes such as Chocolate bread cake and the Tuscan Pappa al Pomodoro. ...

March 7, 2018

Stuffed Zucchini with Ham and Parmigiano

Today I want to suggest you a very delicate filling for my new recipe Stuffed Zucchini with Ham and Parmigiano, a filling that I'm sure your children would like a lot: potatoes, ham and cheese. But not any type of cheese; Parmigiano Reggiano will be my choice for this recipe. There are many types of fillings that match very well with zucchini and that are common in Italian traditional cuisine: you can find fillings made of minced meat, fish, vegetables, cheeses...depending on the regional ...

October 17, 2017

Veal Milanese Original Recipe | Cotoletta alla Milanese

Veal Milanese (Cotoletta alla Milanese) is one of the most famous dishes of Italian traditional cuisine. Like Saffron Risotto recipe, it was born in Lombardy, a region in northern Italy. Veal Milanese is a meat recipe original from the city of Milan. Very quick and easy to make, it has very ancient origins. Cutlets appear for the first time in Milan in a menu prepared for the monks of St. Ambrogio in 1134 under the name "lompolos cum panito". You have to bread the veal with eggs and ...

October 13, 2017

Stuffed Veal Breast Recipe

Stuffed Veal Breast is a traditional dish of the Northern Italian cuisine. We usually cook this tasty stuffed meat on Sunday or during the festivities. There are many variations of Stuffed Veal Breast depending on the Italian regions. For example, it's a very popular dish in Piedmont, where it's often stuffed with the Langhe hazelnuts. In Emilia Romagna is called Picaja, and very famous is the Ligurian version called Cima alla Genovese, that is not cooked into the oven but boiled. ...

April 3, 2017

Pork Loin Braised in Milk Italian Recipe

Pork Loin Braised in Milk is a very common dish in northern Italy, Emilia Romagna and Lombardy in special way. During winter season, Pork Loin Braised in Milk is the typical dish of Sundays or festivities. Braised pork loin usually iscooked in different ways: with wine, lemon, marsala or mustard. But Pork Loin Braised in Milk remains our favorite. Milk softens the pork meat and makes a tasty, light sauce. More over, onion and garlic acidity help curd formation, which is the most import...

January 19, 2017

Saffron Spaghetti Cooked Risotto-Style

Have you ever tried Saffron Spaghetti? It's a a very simple and flavourful dish. But did you know that pasta can be cooked directly in the pan with the sauce? This cooking method in Italy is called pasta risottata that is pasta cooked risotto-style. It refers to the method of cooking risotto recipe. If you want to know more click here and follow our recipes of Italian risotto. Pasta cooked risotto-style is such an easy method of cooking that even a simple tomato pasta becomes a really tasty ...

January 10, 2017

Ossobuco with Gremolata Milanese Recipe

Ossobuco with Gremolata Milanese, as the name suggests, is a typical dish of the city of Milan. Osso buco (for Milanese dialect Oss Buss, litteraly holed bone) means veal or beef sliced shank. It's about 2/3 cm high, at the center has a bone with marrow and around it a very tasty meat. The original recipe of Ossobuco with Gremolata Milanese is made without tomato. This vegetable, that in 1700 had already spread in many Italian regions (particularly in the south of Italy), has long ...

November 11, 2016

Risotto with Gorgonzola, Pears and Walnuts

Risotto with Gorgonzola, Pear and Walnuts

Risotto with Gorgonzola, Pear and Walnuts is a delicious and tasty first course, perfect if served on special occasions. The strong taste of gorgonzola cheese is softened by the sweet and juicy pear flavour and enriched with crunchy chopped walnuts. It's a creamy, delicate risotto. The fruit we used is Williams pear, but you can use the quality of the season, if you prefer. About gorgonzola, chose the sweet quality because it's a perfect match with the pear sweetness. If you have not ...