Tag: cutlet

#OggiDelivery: the Trussardi cutlet – Italian Cuisine – Italian Cuisine

Unmissable ribs in Milan: Trussardi's today also arrives directly at the #oggidelivery home

Selected raw materials, constant research of the excellent product, combinations of surprising but never risky flavors: these are the foundations of the cuisine of the Restaurant Trussardi alla Scala of Milan, a Michelin star. Leading the brigade, the chef Omar Bonecchi with the supervision of Roberto Conti, Executive Chef.

Trussardi refinement and quality can be found in the prestigious location, as well as in the special menus designed specifically for the delivery. The proposals range from the fassona hamburger to the novelty designed only for delivery, or the Pizza Tru, mixed with a mixture of flours left to rise for 48 hours. The crushed cutlet is essential.

#OggiDelivery: Trussardi rib

The rib is one of the most iconic dishes in the restaurant and can be found in the Tru menu, which allows you to live a true complete experience Milanese: the menu "The Milanese”It includes rice chips, sautéed rice, roasted sweetbreads with butter and gremolada sauce, crushed cutlet with confit tomatoes and mayonnaise, roasted potatoes and finally a three-chocolate cake. All delivered in personalized boxes with instructions to complete or present the dishes.

To be drunk together the chef recommends: the Cà del Bosco Cuvée Prestige.

To order it is necessary to call the number 348 2355219 or write to delivery@trussardi.com

Milano al Mare: what if the Milanese cutlet was fish? – Italian Cuisine

Here is the recipe for the special Milanese cutlet of bluefin tuna signed by Romeo Poltronieri, chef of the Milanese restaurant El Pecà

Here's where to go as soon as the lockdown ends. And there is not much left. Yes, because the sea reaches up to Milan. No, don't worry, this time we are not talking about some disastrous effect of global warming, nor about some strange advertising campaign by the tourism agency of Milano Marittima. More simply, the Milanese culinary tradition par excellence decides to indulge in an unusual look, reinventing itself in fish: what is born – directly in the restaurant kitchen El Pecà, a few steps from the Crocetta metro station in the Lombard capital – è Milan to the sea, or a tasty Milanese cutlet where the veal gives way to bluefin tuna.

The restaurant

Fish & cocktail. These are the two words that summarize the vocation of El Pecà, "sin" in Milanese dialect, a charming place inaugurated in the center of Milan by Filippo Cadeo is Carlo Carnevale: a place that – among furniture recovered from the city's antique dealers and various and eventual decorations dedicated to the sea and its creatures – aims to become a point of reference for those looking for a private aperitif, a dinner at seafood or even just a refuge where you can enjoy a post-dinner long drink over a shared dessert. All washed down with an abundant dose of Milanese spirit, which is reflected in a playful, almost holiday menu, where you dare here and there with some reinterpretation of the great classics: here is the Taboo risotto, with saffron pistils, raw Mazara red prawns and licorice powder; or – in fact – Milano al Mare, fish cutlet made according to the sacred traits of the Milanese.

inspiration

"The idea behind Milano al Mare is very simple: to be able to combine the need for a fish-based proposal, that required by the local philosophy, with the gastronomic tradition and respect for the territory". Who speaks is Romeo Poltronieri, chef of the restaurant, who arrived in El Pecà after a series of starry experiences in the kitchen of Carlo Cracco and in that of the Marconi Bolognese restaurant. «El Pecà is essentially a fish restaurant, and every recipe, beyond the vegetarian alternatives that we still keep on the menu, must be somehow linked to the sea: this is a necessity that however I do not live as a limit, on the contrary, I has already opened several horizons. For the rest, on the one hand I try to take a cue from what is classic cuisine, not necessarily distorting it, but making it mine. On the other hand, I try to remain faithful to the territory in which I am located, paying homage to the products and traditions of Italy and, more specifically, of Milan ". Hence this new version of the Milanese cutlet, which has already become the symbol of the restaurant's proposal.

Milano al Mare, the recipe

For the cutlet
130 -140 g of bluefin tuna
2 eggs
Bread crumbs
Clarified butter to taste
Maldon salt to taste

salad
1/2 fennel
1 orange
Capers in oil

Vegetable mayonnaise
100 g soy milk
250 g seed oil
20 g bottarga powder
Salt to taste

Method

For the mayonnaise
Put the soy milk and the bottarga powder in a jug, adding a pinch of salt. Pour the seed oil flush by emulsifying with a blender, just like a classic mayonnaise. Season with salt and complete with a drop of vinegar. Put in the piping bag and leave to rest in the fridge.

For the salad
thinly slice the fennel with a mandolin. Put in water and ice and leave to rest in the fridge for a couple of hours. Take an orange and peel it raw, making three wedges per serving. Drain the fennel and season with extra virgin olive oil and salt. Add orange and six well-drained capers in oil.

For the cutlet
Open 2 eggs and beat them well. Pass the tuna in the egg and then in the breadcrumbs, repeat the step a second time and then put in the fridge for half an hour.
Pour the clarified butter (abundant) into a hot pan and heat well. Cook the cutlet for about 2/3 minutes per side, including the edges. Leave to rest on yellow paper and bake it for 2/3 minutes at 180 degrees. Cut it in two and sprinkle it with Maldon salt before serving.

Bolognese cutlet, the best recipe – Italian Cuisine

The Bolognese cutlet is one rich and hearty recipe, pleasantly tasty and perfect for marinating the cutlet with an even more delicious preparation. Stuffed with ham and mozzarella, it differs from the Milanese cutlet also for cooking.

Bolognese cutlet, which ham do you use?

To prepare the Bolognese cutlet you always use the raw ham. This ingredient also differentiates it from the Aosta Valley cutlet which is instead prepared with cooked ham and provides a filling under breading.

Bolognese cutlet, which cheese to choose?

The cheese used to prepare this recipe is the king of the territory: Parmigiano Reggiano. Choose it not excessively seasoned and cut it into very thin flakes or grate it using a grater with large holes.

The secret ingredient

The cooking of this cutlet is truly unique broth. An ingredient that is not usually used in the presence of fries, but which is used here to prolong cooking for the time necessary to melt the cheese. Although very little broth is used, this tends to decrease the crunchiness of the breading. For a more crunchy result, use only melted butter.

The Bolognese cutlet recipe

Ingredients for 4 people

4 fette of veal breast, 4 slices of raw ham, 4 spoons of parmesan flakes, an egg, breadcrumbs, butter, meat broth, salt, pepper.

Method

Spread the slices of veal with the meat tenderizer and salt them. Shell an egg in a deep dish, add salt and pepper and mix vigorously with the fork. Pour plenty of breadcrumbs onto a smooth plate. Melt about 65 g of butter in a large pan. Pass the meat in the egg and then in the grated bread, pressing against the meat with the back of the hand, to make it adhere well. Put the cutlets in the foamy butter and brown them slowly, making them brown on both sides then, without removing them from the bowl, cover them with the slices of ham and the Parmesan, cut into thin flakes. Add a small ladle of meat broth, put the lid on and keep on moderate heat until the cheese is completely melted.

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