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Italian · V The Canonical Dishes · Lombardy

Riso in Cagnone alla Lombarda con Aglio e Burro

Milan, Lombardia

‹ Lombardy

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I

Origin

Milan and Pavia, Lombardia

II

Description

The simplest rice preparation in the Lombard canon: Vialone Nano rice boiled in abundant salted water (not the absorption method), drained completely, and then dressed at the table with a cagnone — browned butter in which a whole garlic clove has been cooked until golden, poured sizzling over the rice with a generous amount of Grana Padano. The cagnone (Lombard dialect for 'tadpole') refers to the appearance of the garlic clove in the butter. It is the Lombard answer to butter pasta, elevated by the garlic's infused complexity.

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The Thread

—Boiled rice dressed with browned butter — the French version without the garlic infusion French
—Rice toasted in browned butter with a crispy element — the Middle Eastern version of the butter-and-rice pairing Lebanese
—Boiled rice dressed with hot animal fat — the Central European parallel to the cagnone German · (Bavaria)
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Flavour Context

Perfectly boiled rice with a garlic-infused brown butter poured sizzling over the top — the Lombard demonstration that the simplest preparations require the most precise execution

Pillars V — VII
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