Milanese risotto for bella figura

Tue, 28 Jul 2009 22:27:07 +0100

The rice in the north of Italy is an important part of the kitchen

As a first course, the risotto in Italy on the table, quite classically prepared with saffron. Piedmont is the largest rice growing area in Europe

Pizza and spaghetti are almost everywhere in the world without much thought as dishes of Italian origin were identified. Equally important, however, is less known is the rice as one of the key ingredients of Italian cuisine. Rice, however, are not as supplements, not even as a main meal served. There are the 'primi dishes, "the first course, before most of existing fish or meat main course is served.

Twelve bags of rice as a gift to the neighbors

Since more than 5000 years of rice as one of the oldest crops grown in China. In the Mediterranean, it also knew the Greeks and the Romans, but he is not in the pot. In a letter from the year 1475, the Duke of Milan, his neighbor, the Duke of Ferrara, that he gave him twelve sacks of rice will transfer. Ever since that time so the rice is well known in Italy, especially in the northern regions of Tuscany, Lombardy, Veneto and Piedmont. In the Po Valley were found then the best conditions for rice cultivation, a safe water supply on the flat land and a stable climate balance.

Today, Italy is the largest cultivation and export of rice in Western Europe. Only the provinces of Novara, Vercelli and Alexandria produce more than six million quintals of rice per year.

In the north, the rice of different varieties, primarily for soups and the incomparable risotto uses, but also sweet rice dishes have become common and are grateful to Sicily eaters. Known varieties are Vialone, Arborio and Carnaroli.

Each ingredient fits into the risotto

In Venice they say there would be no life on land, at sea or in the air, not at some point once in a risotto would be ended. Indeed, almost every ingredient for a risotto using herbs and spices of all types included. Especially well-suited to spicy sausages, seafood and vegetables with bite, such as green asparagus or artichokes on the court.

The classic rice dish is the risotto milanese ", ie after Milan Art It is Urväterrisotto through which also the author Luigi Malerba unforgettable wrote. Apparently the court was invented quite by chance, when the cathedral in Milan built. At that time, the apprentice of a well-known glass artist beautiful yellow tones, with its colors, since they each of them something of precious saffron gourmet chocolates. One day the worker is accidentally a little saffron in the pot like his, he was standing next to next to the work according to rule his rice dish evenly and constantly stir them. The color of the finished risotto was so extraordinary and unique, that would all cost. Within only a few days spread in Milan as a last cry from the fashion, the saffron risotto something intended and it shall be maintained until today gourmet olives. Disagreement exists, however, is also up today on the question whether the rice to the dressing with a glass of good wine quenched, or immediately with meat broth should be fit. It is undisputed that a well-prepared "risotto milanese", a court, with which every cook "bella figura" can do-so impression flay and more on the line nebenei ensured.

Costoletta

Tue, 28 Jul 2009 22:25:22 +0100

Italians raise copyright to the Wiener Schnitzel

Graf von Radetzky, the Milanese cutlet and eaten as Wiener Schnitzel made known, says a story, a linguist contradicts

In Vienna is known for the steak house, it says in an Austrian panegyric in three-four time. The Italians have a different opinion. Equipped with a convincing self-assurance that almost all the culinary delights that are in gourmet circles claim are of Italian origin, they also for the finely breaded, tender veal hauch copyright claim and not call it "Wiener Schnitzel", but "costoletta alla milanese".

A substitute for gold dust in the food

Already in the Middle Ages was the court in Milan on the table come to affirm the representatives of the Italian Alleinvertreterungsansprüche in the kitchen. At that time it was customary for wealthy families was, dishes with gold dust to refine the gold because doctors as a medicine for a healthy heart recommended. For the poorer people was the gold dust of course prohibitively expensive, but they WAREM by the desire for a healthy heart and the corresponding food-driven.

You searched for a suitable replacement, anyway genial in the art of dealing with the situation and to arrange the best of a situation out, they developed the recipe, the meat in egg and bread crumbs and then roll to golden yellow auszubacken.

Graf von Radetzky should have been thrilled

This delicacy is again Field Marshal Joseph Radetzky, Graf von (1766-1858) in Milan have been served first. Radetzky was freedom during the wars in the General Commander Lombard-Venetian Kingdom. He was a popular and popular Mr. leaders, officers of his heart as presented, they should learn the local language and if the grammar is not fine, a nice "grammatica viva" for help. Under these lifelong funny voice teachers were certainly good cooks, the golden costoletta alla milanese brought to the table. Supposedly there are in the Vienna Staatsarchiv documents demonstrating that the imperial court Radetzky told that there was in Milan, a dish that needs to be cost-worth, namely, an egg and bread and butter gewälztes crispy fried pork chop.

A linguist is contrary to the Italian in March

The Austrian linguist and researcher named Heinz Dieter Pohl recalls the beautiful story of Radetzky and the "costoletta alla milanese" with respect to the Wiener Schnitzel in the realm of invention gourmet coffee beans. His knowledge, there are no sources that confirm the story, he is also the basis of numerous examples demonstrate that the Austrians for the other countries over courts always retain the original name to have-but the "costoletta alla milanese" appears also in older cookbooks do not on.

According to Pohl, who work intensively with the kitchen language addresses, the name "Wiener Schnitzel" according to which since the 18th Century popular and also breaded Wiener Back Hendl "kreiiert and has nothing to do with the Milanese version to be done.

Differences small but nice

And of course there are small but subtle differences. In Milan, chooses a wafer thin and breaded Kalbschnitzel without Mhel in Vienna will also slips meat used, only salted, then in flour, eggs and Bröseln gewälzt and in plenty of hot fat floating baked in Milan is more sparingly used olive oil for frying Gourmet Food Store. In Vienna, includes a slice of lemon for garnish, served in Milan vegetables of all kinds or just a glass of white wine.

Whether Italian or Austro-from both sides about four minutes until golden yellow fried steak in a delicate batter of egg and breadcrumbs is a delicacy that adorns each menu.

index

Milanese risotto for bella figura

Costoletta