grana padano

Webmaster August 16, 2023August 16, 2023 0 Comments butter, grana padano, onion, ox marrow, rice, saffron, white wine

Risotto alla Milanese

Risotto alla Milanese is perhaps the best known and most appreciated typical dish of Milan in all of Italy. Recipe based on rice and saffron, it is offered as a first course or as an accompaniment to other very famous dishes of the Milanese tradition, especially meat, Ossobuco. This seemingly simple dish to prepare actually expresses the skills of those who cook it to the fullest. It is generally served freshly made, all’onda. If, on the other hand, there is leftover, nothing is discarded and another famous Milanese dish is salted rice, made crunchy in a pan-sautéed pie.

pasta Piemonte recipes

Webmaster August 9, 2023August 9, 2023 0 Comments broth, butter, chard, eggs, flour, grana padano, nutmeg, pork leg, rosemary, sage leaves, spinach, veal

Agnolotti del Plin

Agnolotti del Plin are a type of stuffed pasta typical of the Langhe in Piedmont. The plin is the pinch with which this particular type of agnolotti is closed. In fact, the agnolotto from the Langhe differs from the more well-known Turinese one in some characteristics. First of all its small size, then for the filling which, reflecting the influences of the Ligurian tradition, is made of meat (leftovers from roast pork and veal) accompanied by vegetables. There are variants with meat that can be rabbit or sausage, as in vegetables that instead of spinach can be present beets, cabbage, carrots, etc. Turinese, due to the size, reduced and because the filling also includes vegetables, as the Ligurian tradition also wants. It can often happen that different or unusual meats are used for a filling, such as rabbit meat.