"I wanted to create something that represented the city, but that was also an recognizable Italian dish for everyone." Words of Andrea Ribaldone who created it Spaghetto Milan in a particular moment, beautiful for everyone: Expo 2015 when he led the Identità Golose restaurant inside the large space. A unique experience, in his hometown and that represented the springboard of a brilliant career: the following year he already won his first Michelin star with the Due Buoi restaurant in Alessandria. From 2015 onwards, Ribaldone has done a lot of things. He runs a restaurant in the Langhe – the Osteria Arborina, Michelin star since 2017 – and follows the cuisine of many projects in Italy: Borgo Egnazia a with its six restaurants (one of which is a starred restaurant, entrusted to Domenico Schingaro), the emerging Lino in the center of Pavia, the suggestive Garage Italia in Milan. And stay the coordinator of Identità Golose Hub, in the heart of his city.

A brilliant career

Today Milan is experiencing a terrible moment, which sooner or later will end. That's why we found it perfect to recover this recipe – delicious and for all seasons – so as to propose it to our readers. Ribaldone describes his dish this way «It is a spaghetti cooked in water, with a little salt, and stirred with a Milanese risotto, blended to obtain a cream of saffron rice 3 Cooks, singular for softness. And there is also a gremolada seen with a contemporary touch. The important step is represented by the preparation of the cream which must be beautiful smooth and homogeneous. Once the rice is blended, it is good to pass the mixture in a colander, so as to eliminate any possible soul of the grain. There is Italy of pasta and there is the city of Andrea. "It's wonderful, Milan asks a lot but gives a lot and today it deserves even more love". He is right.

Ingredients (for 4 people)

400 g spaghetti
2 thick cut ossibuchi
30 g of tomato paste
50 g of ossobuco brown base
1 carrot
1 onion
1 celery stick
1 bay leaf
120 g of Carnaroli rice
Saffron 3 Chefs
1 l of vegetable broth
1 lemon
butter
Grana Padano
parsley
extra virgin olive oil

Method

For the ossobuco ragù
Cut celery, carrots and onion in a small brunoise; put the ossobuco, bay leaf, salt and extra virgin oil in a vacuum bag. Cook for 10 hours at 71 °, then cut the ossobuco for the ragù, add the vegetables, the concentrate and the brown background and cook for 20 minutes.

For the rice cream
Make a classic Milanese risotto, toasting the rice, sprinkle with the vegetable broth, add Zafferano 3 Cuochi, cook for 20 minutes and stir in Grana Padano and butter. Then whisk the rice until a smooth and homogeneous cream is obtained. If necessary, add some broth, to be put aside because it will be used to stir the spaghetti.

For the gremolada
Grate the lemon peel and chop the parsley, then put everything in a container and cover with extra virgin oil.

To finish the pot
Cook the spaghetti in plenty of salted water, drain and stir in the rice cream, serve them on a plate and lay the ossobuco ragù on top and season with the gremolada