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Food | Cheeses | Salami | Wine | Travel | Italian Food
Ossobuco con risotto - Photo © bootsintheoven
Milan, The Food: Recipes
Lombardy typical foods include:
Risotto alla certosina: rice braised with onions,
peas, leeks and tomatoes, served with froglegs, filets of perch,
crayfish and mushrooms.
Tacchina ripiena: Christmas roast turkey stuffed with
chestnuts, apples, pears, walnuts, minced veal, salt pork,
brandy and herbs.
Milan and Lombardy Recipes:
Agnoli in brodo - Broth agnolotti
Amaretti - Almond Cookies
Bollito misto - Boiled dinner
Busecca - Tripe Soup
Cappone con le noci - Capon with Walnuts
Casonsei - Ravioli filled with sausage, bread and cheese dressed with butter and Grana Padano.
Cassoeula - Pork Rib and Sausage Stew
Colomba pasquale - Easter Dove
Cotoletta alla Milanese - Milanese Veal Cutlets - Veal Chop Milanese Style - Milanese Veal Wiener Schnizel
Erbazzone or scarpazzone Savory Pie with Chards
Insalata di riso novarese Rice Salad Novarese Style
Lepre in salmi' - Hare in Salmi' Lombard Style
Luccio in salsa - Salsa pike
Lumache al burro d'erbe - Herb butter snails
Mostarda di frutta - Fruit Mustard
Mostarda di Cremona - Cremona Mustard
Nervetti in insalata - Calf's Foot and Veal Shank Salad
Ossobuco con gremolata Ossobuco with Gremolata
Ossobuco alla milanese - Milanese Veal Shank
Pan de mei - Sweet Corn Buns
Panettone - Panettone
Panettone Ripieno - Stuffed Panettone
Polenta e osei - Polenta with skewered meats
Polenta pasticciata - Cooked cornmeal, sliced and baked with layers of tomato, pork and mushroom sauce.
Rane in guazzetto - frogs cooked with butter, onions, garlic, tomato, white wine.
Riso al salto - Crispy Rice Patty
Riso in cagnone - Rice with Sage and Parmigiano
Risotto alla milanese - Milanese Risotto
Risotto con la zucca - Squash Risotto
Salsa Verde - Greene sauce
Sbrisolona - Crumbly Cake
Stufato ("Rustisciada") - Mixed Stewed Meat with Onions
Torrone - Nougat
Torta paradiso - Angel Cake
Tortelli di zucca Mantovani - Mantua pumping ravioli
Uccelli scappati - chunks of veal and pork skewered with sage leaves and cooked to resemble “escaped birds.”
Vitello tonnato thin slices of roast or braised veal served cold with a creamy sauce (or mayonnaise) flavored with tuna, capers, anchovy and lemon, though recipes vary.
Zuppa pavese - Egg and Bread Soup
Valtellina Recipes:
Pasticcio di pizzoccheri - Pizzocheri with Cabbage and Cheese
Pizzoccheri
Bresaola
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1997-2010 © Enrico Massetti
TangoItalia - Food, Wine, Travel, and... tango in Italy.
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