Risotto con zafferano e ossobuco
The risotto with saffron, not to be confused with the Milanese risotto which has a greater difference in taste and some inequalities in the preparation stage, is a main dish of Lombard tradition based on rice.
Usually children also like it because it is a colored dish, light and very easy to prepare. It also offers the convenience that if it were to remain, it could also be subsequently used in order to prepare in an easy way, delicious and tasty croquettes, rice balls or patties.
As for the use of saffron, there exists a curious legend, according to which Mastro Valerio of Fiandra, flemish artist who was devoted to the windows of the Duomo of Milano, had an assistant called saffron, named this way because he had the habit of adding the precious spice in the mix of colors. Legend has it that the assistant in occasion to the wedding of the daughter of Master Valerio, having agreed with the cook, he added the spice to the rice that was dressed just with butter. The dish was so successful that it still lives today.
Cotoletta alla milanese
Regarding the cutlet, there is a long-running dispute between the Austrian and Italian cuisine. Most likely in Austria some versions already existed, but they were not breaded but only floured.
All this can be deduced from the notes placed in the margin of a report drawn up directly by Marshal Josef Radetzky. In these notes, reference is made to the fact that in Milan the cutlet was first mashed with egg and fried with butter, unlike the one that was done in Vienna. Nevertheless irrefutable sources have never been found.
Romano Bracalini, a historian, recalls how in a document dating from 1148, mentioned by Pietro Verri, it is told, on the occasion of a festive dinner, about “Lombos cum panitio”.
According to the classic tradition of the Milanese cutlet it would consist of a slice of loin of veal with bone that is first breaded and then fried in butter which is then poured on the plate. This last step in modern kitchens is basically avoided. In its place there are the classic lemon slices.
The traditional thicker version, in which the meat is soft and must present a beautiful rosy glow adjacent to the bone, is approached the recent years by a thinner and boneless version. In practice it is beaten until it becomes evanescent, and the flavor of the meat is practically annulled by the preponderance of a super crispy state. This version is also known for the form taken as elephant ears.
A holiday at San Giacomo Horses, located in Lombardy in Arluno in the province of Milano, will give the possibility to taste the tripe. In the gastronomic tradition of Lombardy, and in that of Milan in particular, often historical preparations of humble peasant origins are present.
The tripe alla Milanese, also called busecca is one of the most famous recipes. It appears that the Milanese in the past were voracious consumers of it, and that’s the reason why they were called busecconi, jokingly said.
The Busecca was a dish that accompanied the existence of farmers especially on important occasions. Not for nothing it was mainly eaten on Christmas Eve, when, after the midnight mass, the farmers usually gathered in the stables. But the busecca was cooked as well as in the occasion of both fairs and livestock markets.
About the preparations concerning the Milanese tripe there are many variations, and this is due to the fact that every city, town and family had its own tradition.