We need to go back to the past to speak about the culinary specialties of Lombardy and Milan in particular. Milan has been named “Paneropoli” (the city of cream). The Lombardy cuisine, in fact, is rich of cream, milk, cheese, mascarpone, and above all, ricotta cheese. But there are two main dishes which are really typical of Milan, the risotto allo zafferano (rice with saffron) and the cotoletta impanata (Milanese veal cutlet). You can’t leave Milan before having tasted one of these dishes. Many restaurants of the city centre and the suburbs offer these specialties.
Recipe of the Milanese Veal Cutlet
Prepare 4 beef cutlets with their bone, 2 fresh eggs, 100 gr of flour, 100 gr of ground breadcrumbs.
Crush the cutlets until they are soft and thin. Beat the eggs and mix them up inside a bowl. Season with salt both sides of the cutlets. Sprinkle the cutlets with flour and ground breadcrumbs, then dig them in the beaten eggs. Cut a little piece of butter and let it melt in a pan. When it is completely melt, fry the cutlets in it and serve them hot.
Recipe of the risotto alla milanese
Prepare 400 gr. of rice for each person, 1 onion, half a glass of dry white wine, 1 litre of soup, grated parmesan, 2 pieces of butter, 1 dose of saffron.
Cut the onion in thin slices and gilds it with a little oil in a low saucepan, then add some butter. Add the rice and mix it up for a couple of minutes, then put the white wine and let it evaporate. Afterwards, pour the soup and let it braise for about 20 minutes often mixing up. Two minutes before the end of cooking, melt a dose of saffron with a little bit of soup, and mix all up. Take the rice from the flame and add some butter. Stir with parmesan, then let it rest a few minutes before serving.