Cooking through the Collection: The Food and Cooking of Milan and Bologna by Valentina Harris
On this episode of, “Cooking through the Collection,” Melissa tries to recreate a dish she had in her travels to Milan. She tries recipes from: “The Food and Cooking of Milan and Bologna, Classic Dishes from the North-West of Italy”
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RECIPES
Classic Milanese Risotto (p56)
Serves 6
- ½ onion, finely chopped
- 115g/ 40oz / ½cup unsalted butter
- 40g / 1 ½ oz raw beef bone marrow, chopped (optional)
- 500g / 1 ¼ lb vialone gigantic, or other risotto rice
- 1.5 litres / 2 ½ pints / 6 ¼ cups hot rich veal, beef, chicken, or vegetable stock
- 1-2 sachets of saffron powder
- 50g / 2oz / 2/3 cup freshly grated Parmesan cheese, plus extra to serve
Beef Braised in Barolo (p84)
Serves 6
- 2.5kig / 5 ½ lb beef stewing joint, such as brisket or shin (shank)
- 50g / 2oz pork fat, cut into thin strips
- 30ml / 2 tbsp chopped fresh parsley
- 5ml / 1 tsp chopped fresh sage
- 7.5ml / 1 ½ tsp chopped fresh rosemary
- Pinch of grated nutmeg
- Pinch of mixed (apple pie) spice
- 30g / 1 ¼ oz / 5 tbsp plain (all-purpose) flour
- 75ml / 5 tbsp olive oil
- 15g / ½ oz / 1 tbsp unsalted butter
- 1 onion, chopped
- 1 carrot, sliced
- 1 celery stick, sliced
- 2 bay leaves
- 3-4 fresh parsley sprigs
- 750ml / 1 ¼ pints / 3 cups Barolo wine
- Sea salt and ground black pepper
- Polenta slices, or mashed potatoes (for me, risotto!) to serve
Music: Sweet Love by DayFox on Pixabway