Provenance Technique Library

Milan, Lombardy Techniques

3 techniques from Milan, Lombardy cuisine

Clear filters

3 results

Milan, Lombardy

Oss Buss alla Milanese (Ossobuco)

Milan, Lombardy

Milan's braised cross-cut veal shank — one of the few Italian dishes inseparable from a specific garnish: gremolata (lemon zest, garlic, parsley) added in the final 5 minutes, and the marrow extracted from the central bone with a special long spoon. The ossobuco must be cut from the hind leg, minimum 4cm thick, tied around the circumference to maintain shape during braising. Braised in white wine and tomato (the modern Milan version) or white wine only (the older bianco version) for 1.5–2 hours. The marrow is the prise — the dish is incomplete without it.

Lombardia — Meat & Secondi →

Panettone Gastronomico Milanese

Milan, Lombardy

Milan's savoury panettone — the leavened brioche-like bread made in the same cylindrical tall mould as the Christmas panettone but without the candied fruit and raisins, instead enriched only with butter and eggs. The gastronomico is baked, then sliced horizontally into 8–10 layers, and each layer is spread with savoury fillings (mortadella, smoked salmon, cream cheese, prosciutto, various combinations) and stacked back into the original shape. Presented whole at the table and sliced vertically through the layers. A show piece for aperitivo and celebration tables.

Lombardia — Breads & Flatbreads →

Risotto alla Milanese Classico

Milan, Lombardy

Milan's defining risotto — saffron-golden, enriched with bone marrow, and mantecato (finished) with butter and Parmigiano. The canonical accompaniment to ossobuco. The distinction from other saffron risotti lies in the bone marrow: extracted from the ossobuco poaching stage (or from a veal bone), it replaces some of the butter in both the initial soffritto and the mantecatura, giving the risotto a particular richness and depth unavailable from butter alone. The saffron should be dissolved in a tablespoon of hot broth before adding — dry saffron added directly to the risotto doesn't colour evenly.

Lombardia — Rice & Risotto →