Panada or impanada is a typical preparation of Northern Sardinia. This is one treasure chest of semolina pasta which contains a stuffed with pork and lard flavored with garlic and herbs.
There exists small versionthe size of a coffee saucer, or the larger version, to share with the family. This is how we prepared it in this recipe, also choosing to eliminate the lard from the dough, for a lighter panada to serve as an appetizer.
Also discover the traditional Panadas recipethe Panadas stuffed with lamb meat and the Panadas stuffed with mullet.
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!
The braised in red wine represents a delicious second course which embodies the elegance and refinement of culinary tradition. Originating from the cuisine of the Bel Paese, this dish has deep roots in the northern regions, where the use of wine as a key ingredient has always played a significant role in the preparation of distinctive dishes. The term “braised” derives from cooking technique used, called “brazing”, which happens slowly, over low heat, inside an aromatic liquid. To prepare this regional recipewe use the high quality beefvegetables and herbs (onion, carrot and celery).
In this way, the food acquires previously marinated and subsequently cooked in red wine, together with a soft and succulent texture. The history of wine braising dates back to ancient times, when the need to preserve meat during the winter months led to the discovery of cooking methods that guaranteed tenderness and flavor even to less valuable cuts. Over time, this technique has evolved into a true culinary art, with regional variations developing in different parts of the world. Its presence on the table adds a note of luxury, helping to make the meal an unforgettable gastronomic experience. Follow our recipe today and brighten your banquets with this tasty braised meat in red wine. You will leave your guests speechless!
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