10 Delicious Recipes for Traditional Italian Lombardy Cuisine

10 Delicious Recipes for Traditional Italian Lombardy Cuisine

 

10 Delicious Recipes for Traditional Italian Lombardy Cuisine

          

1. Cotolette alla Mianese

Authentic Italian Veal Milanese

Veal Milanese, which in Italian is Cotoletta alla Milanese, is probably one of my favorite recipes to make. It’s easy and your family will love it!

Recipe by nonnabox
 

bone-in veal cutlets

clarified butter

Oven

pie plate

 

4 bone-in veal cutlets about ¾” thick, trimmed
2 eggs medium
2 cups breadcrumbs
 
Instructions
Make two or three cuts on the edges of each cutlet to keep them from curling up as they cook.
Heat the clarified butter over medium-high heat to about 375*F. The secret to cooking the meat is to cook it quickly at a very high temperature to seal the outside and create a crunchy breading while keeping the inside moist and juicy. 

For full recipe –> Recipe

 

2. Pumpkin Ravioli (Tortelli Di Zucca)

Pumpkin ravioli, as made in the Parma region of Italy. These delicious little bites are pure comfort food, with a wonderful gently sweet savory flavor. 

 

Egg Pasta Sheets

pumpkin puree

sage leaves

Oven

blender

cheese grater

pasta roller

ravioli mould

small skillet

 
For the filling
615 g pumpkin puree
55 g parmesan
1/8 tsp nutmeg
1 pinch salt
 
For the filling
Mix together the pumpkin puree, grated parmesan and nutmeg until well blended. Set aside to use as you roll and fill the dough.

For full recipe –> Recipe

3. Panettone

Enjoy the holidays with a tall loaf of Panettone studded with a variety of dried fruits.

Recipe by recipegirl
 

golden raisins

dried cranberries

dried apricots

dark rum

stand mixer

panettone molds

bread scoring blade

kitchen thermometer

oven 

 
SPONGE:
1 1/4 cups all purpose flour
1/2 cup whole milk, warmed to 110 degrees F.
1 tbsp instant yeast
 
Prepare the dough
While the sponge is resting, combine the dried fruits in a shallow bowl. Toss with rum. Set aside. Stir every 15 minutes while sponge is resting. 
In a small bowl, whisk together milk, eggs, and yolk. Set aside. 
In another bowl, stir together the sugar, lemon zest, and orange zest. Set aside. 

For full recipe –> Recipe

4. The Best Instant Pot Saffron Risotto

Saffron Risotto, rich and creamy Italian comfort food with pillowy grains of rice is cooked in aromatic saffron, wine and parmesan cheese.

Recipe by ministryofcurry
 

Instant Pot

EVOO

arborio rice

saffron

 
Instructions
Turn the Instant Pot to Saute mode and heat olive oil. Add onions. Saute for 2 mins stirring frequently.
Add rice and salt and toast for 2 mins. Make sure to toast the rice well to unloak the nutty flavors. 

For full recipe –> Recipe

5. Pizzoccheri alla Valtellinese

This recipe is probably one of my favorite recipe. It combines such easy ingredients but the outcome is so delicious that It’s hard to beat.

Recipe by nonnabox
 

Pizzoccheri pasta

casserole dish

oven 

 
16 oz Pizzoccheri pasta 
1/4 cup Valtellina Casera cheese 
1/4 cup Parmigiano Reggiano cheese grated
 
Instructions
Sautee the garlic in the butter on low heat for about 5 minutes (or until soft).
Boil the cubed potatoes in salted water for about 5 minutes.
Add cabbage to the same pot in which you’re boiling the potatoes, and allow it to cook for an additional 5 minutes.

For full recipe –> Recipe

6. Colombia Di Pasqua (Easter Dove Bread)

A traditional dove shaped sweet bread made at Easter.

 

Fiori di Sicilia

Candied Orange Peel

Almond Flour

Pearl Sugar

stand mixer

oven 

 
BIGA:
1 Cup All-purpose Flour
1/2 Cup Cool Water
1/8 tsp Instant Yeast
 
INSTRUCTIONS
The night before, mix together your big ingredients in a small bowl, cover, and let rise overnight.
The next day, in a large bowl, add the big starter, the flour, salt, yeast, sugar, butter, eggs, and extract.
Use a wooden spoon to mix into a shaggy dough, then add the candied orange and raisins.

For full recipe –> Recipe

 

7. Cassoeula

Cassoeula – a stew made with pork meat and cabbage – is one of the most iconic dishes from the Italian city of Milan

Recipe by manusmenu
 

pork rind

soft polenta

Cooking pots

 
4.5 oz. pork rind cleaned and cut in strips
1.1 lbs. pork ribs cut
4 verzini sausages
7 oz. luganighe sausages
2.2 lbs. cabbage roughly shredded
 
Instructions
Cook the pork rind in boiling water for 45 minutes, or until soft. Drain and dry it with kitchen paper and keep aside.
Wash and roughly shred the cabbage. Do not dry it. Put it in a pot, cover it and put it on a slow fire, to soften for 5 minutes.
In the meantime, sauté the chopped onion in the butter and extra virgin olive oil until soft. Add all the meat (apart from the rind) and brown it well.

For full recipe –>Recipe

 

8. Torta Sbrisolona – Hazelnut Sbrisolona Cake with Chocolate Spread

‘Sbrisolona‘ is a typical crumble cake from Mantua, in the North of Italy. A humble recipe that peasants used to make with common local ingredients like corn flour, coarsely chopped hazelnuts, and lard. Today, it is usually made with a mix of corn and white flour, almonds or hazelnuts, and enriched with butter, sugar, eggs, and lemon zest.

Recipe by sugarlovespices
 

oven 

springform cake pan (22-24cm)

food processor

bain-marie

hazelnuts

cornmeal

chocolate spread

 
100 g toasted, chopped hazelnuts
250 g flour
50 g cornmeal 
130 g cane sugar
 
Instructions:
Preheat the oven to 350° F. Take a springform cake pan (22-24cm), butter and flour it, or cover it with parchment paper.
Roast the hazelnuts on a baking tray for 5 minutes or till just starting to color. Let cool, then roughly chop with a knife or pulse them in a food processor. Set aside.

For full recipe –> Recipe

 

9. Onion Schiacciata

Learn how to make Onion Schiacciata – very similar to focaccia, but much faster to make.

Recipe by manusmenu
 

electric mixer

dry yeast

9.5 inch round tins

oven 

 
1.1 lbs. onions
3 ¼ cups all purpose flour
1.5 oz. lard or extra virgin olive oil
 
Instructions
Mix the yeast, sugar and lukewarm water and keep aside to activate.
When frothy, put it in the bowl of an electric mixer fitted with the hook attachment. Add  the flour, salt and lard and knead well until you get a smooth dough.

For full recipe –> Recipe

 

10. Uccelli Scappati 

Meat rolls with sage and speck: peasant cuisine on our table

Recipe by a-modo-mio
 

Frying pan

white wine

soft polenta

 
 
INGREDIENTS
8 thin pork loin slices
8 bacon slices
some sage leaves
 
PREPARATION
Beat and the pork slices place on each of them a slice of bacon and a sage leaf. Roll them up and close them with a wooden stick.
Melt the butter in a pan and lay the rolls 

For full recipe –>Recipe

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