An exquisite and tasty first course, with even a nice shape. Are the swallow’s nests with ham and cheese, the best way for a cheerful lunch with family or friends. Flour, egg, butter and milk for the pasta and obviously there will be cooked ham and Emmental to season. A perfect combination.
How to make swallow knots with ham and cheese
A fairly simple preparation, which will require preparing the puff pastry and then putting together the rolls which will then be filled with the other ingredients. Here’s how to prepare perfect ones swallow’s nests with ham and cheese.
There are some dishes that require time and care, to also honor the roots of the culture and tradition that they carry within. Like theossobuco alla Milanese, a typical dish of Lombard cuisine, which combines taste and simplicity. Usually, it is served with saffron risotto as a “side dish”, this makes you understand the commitment that goes into tackling it, both in preparing and eating it. But how to prepare it? Below we provide you with the recipe, step by step, with all the tricks for making real Milanese osso buco. You can read in ours gallerysome advice on how to make it even tastier and how to preserve it, if it ever ends up.
Ossobuco alla Milanese: the recipe
Ingredients
4 veal shanks 500 ml of meat broth 3 blonde onions 50 g of flour 3 heads of garlic 1 bunch of parsley 1 lemon (grated zest) 80 g of butter 1 glass of white wine oil, salt and pepper to taste
Method
Let’s start by quickly browning the onions in oil, then blend them with the white wine and let them simmer.
Now prepare the shanks: use scissors to score the meat on the sides of the bone to prevent it from curling during cooking. Then, dredge them in the flour.
Remove the onions and set them aside: in the same saucepan, add more oil, melt the butter, then place the shanks.
Cook them on high heat for about 5 minutes, so that the crust forms, then turn them over to the other side and do the same.
Pour in more wine, add the broth and the cooked onions, place the lid on and cook for about half an hour over low heat; at this point, turn the meat and cook for another half hour.
In the meantime, prepare the gremolata: that is, grate the zest of a lemon, then chop the washed and peeled parsley and also chop the garlic, depriving it of its soul.
Once the shanks are ready, serve them with a portion of Milanese risotto and sprinkling them with the inevitable gremolada.
Browse the gallery to learn all the secrets for making a Milanese ossobuco to perfection!
There spongata it is a holiday dessert that can be kept for a long time and is prepared with many ingredients including chopped almonds, hazelnuts and pine nuts combined with candied fruit, honey, sugar, flour and wine. Here are the steps for the spongata recipe.
Advice
The traditional dessert of Parma is Spongata, which is not found in any other region of Italy; It has a round and flattened shape, externally covered with shortcrust pastry and internally made up of a special brown filling made of honey, almonds, pine nuts, candied fruit, citron, grapes and pulverized biscuit bread. In 1454 we have the first historical document referring to the Spongata. In fact, in a letter that the General Referendary of Parma addressed to Duke Francesco Sforza, accompanying the gifts with which the officers then maintained the good graces of their lords, there is mention of the “Spongata”.
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