Tag: Mondeghili

mondeghili with Sant’Ambrogio sauce, a gastronomic treasure – Italian cuisine reinvented by Gordon Ramsay

There regional recipe of the mondeghili with Sant’Ambrogio sauce it consists of meatballs made from minced meat mixed with breadcrumbs, eggs, parmesan cheese, parsley and garlic. It finds its gustatory peak when accompanied by Sant’Ambrogio sauce. The latter, characterized by a base of tomato, onion and aromas, such as bay leaves and black pepper, underlines the taste profile of this dish, giving it a unique balance of flavours. The origin of this culinary delight dates back to the ancient Milanese tradition, closely linked to the figure of Sant’Ambrogio, patron saint of the city. Legend has it that mondeghili were created as a tribute to the Saint, whose cult is celebrated on 7 December. Therefore, the dish is often served on the occasion of the holidays dedicated to him, becoming a central element in banquets and tables set during celebrations.

The ideal time to enjoy them is in the colder months of the year, as the enveloping consistency of the meatballs and the enveloping character of the sauce blend perfectly with the typical atmospheres of the winter season. The sturdiness and comfort offered by this dish make it particularly suitable for dinners, family gatherings and traditional celebrations. The link between the Mondeghili and Sant’Ambrogio is also reflected in the choice of ingredients, often coming from local and seasonal productions, thus emphasizing the authentic approach rooted in the Lombardy region. The regional recipe, handed down from generation to generation, represents a culinary heritage that highlights the history and traditions of Lombardy. The combination of flavors offered is a harmony between softness of the meatballs, made succulent by the minced meat, and the flavor complexity of the sauce, which combines the sweetness of the tomato with the aromatic notes of the selected ingredients. It all culminates in a rich, enveloping and satisfying dish for the palate. Bring a piece of Lombardy to the table too and prepare these delicious mondeghili with Sant’Ambrogio sauce. You will win over all your guests.

The recipe of the mondeghili of Trattoria Masuelli – Italian Cuisine

One of the historic shops in Milan, open since 1921 and synonymous with Milanese cuisine for almost a century. They make the typical meatballs with cabbage or spinach, and lots of vegetables in the dough

Everyone in Milan knows it, because Trattoria Masuelli San Marco opened in 1921 and has remained true to itself: a magical, vital and enjoyable place. White tablecloths, wooden chairs and wainscoting, international awards and dedications from writers, gourmants and historic food and wine pens. You can breathe the history of three generations and a city, and today Max Masuelli, grandson of the founders, continues the tradition in the kitchen, aware of how this is an inexhaustible source of creativity for recipes with a contemporary style firmly anchored to the threads of memory. Classic recipes, simple, but the result of a lot of technique and professionalism. Here you can eat Milanese cutlet, strictly on the bone, saffron risotto, polenta, fried brains and the classic cassoeula. Inevitable on the menu, i mondeghili the typical Milanese meatballs.

Mondeghili, the Milan of the past, today

Mondeghili are a recipe for recycling, like many meatballs, and are made starting from leftovers of cooked meat, such as braised or boiled, mixed with stale bread and what is available. Breaded, they are then fried in a pan, once in butter, and flattened like small burgers. Today the recipe is different, it starts from fresh meat, but does not lose its soul; and not even the cabbage, a classic of Lombard cuisine "Obviously these ingredients can be replaced with what we have in the refrigerator these days or other ingredients that are left to us, such as cotechino, boiled meat, salami …". Creativity is also this.

Ingredients for 4 people

2 celery sticks
2 carrots
1 onion
300 g of veal (or boiled)
100 ml of white wine
50 g breadcrumbs
salt and pepper
nutmeg
100 g of salami
100 g of pork sausage
4 spoons of Parmesan
50 g of spinach or cabbage
2 eggs
breadcrumbs and flour for breading
frying oil

Method

Wash and cut celery, carrots and onion into small pieces. Put everything in a pan and brown with a drizzle of oil. Add the meat and continue to brown. Deglaze with white wine and add broth to cover. Cook for at least 2 hours. Season with salt and pepper to taste.

In a saucepan add the clean sausage and cut into small pieces, with the salami and vegetables (spinach or cabbage), then brown.

Then blend the meat together with the sausage, then add the salami and vegetables until a homogeneous mixture is obtained. After blending all the ingredients together, add the breadcrumbs, grated Parmesan and nutmeg to taste.

When the dough is ready, balls form about 45 g each. Bread with eggs, flour and breadcrumbs.

Cook the mondeghili in abundant oil for 5 minutes at 170º.

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Mondeghili: all Milan's best meatballs in Milan – Italian Cuisine

The mondeghili left the Spaniards in the seventeenth century but the Milanese residents made it a culinary symbol of the city. And five centuries later, meatballs are more protagonists in Milan's restaurants. Here's where to taste the best, with a touch of author …

There are the meatballs (very respectable, for heaven's sake) and there are the mondeghili, already unique in their spherical shape if you respect the original: an expression of total milanity and at the same time the main culinary heritage of the Spaniards. It was they who spread them in the century and a half in which they dominated the city, between 1535 and 1706: the term 'mondeghili', in fact, derives fromalbondigas"Spanish (through 'albondeguito' and 'albondeghito') which in turn would have a debt with fried meat balls prepared by the Arabs, called 'al-bundukc'. Gourmet cuisine and recovery, given that in the first available texts, the advanced cuts of beef, enriched with sausage, raw salami, liver mortadella and other pork meat are cited as ingredients for the recipe.

The first recipe is from 1839

Plate with strong stomachs, because in the dough they also entered potato, breadcrumbs soaked in milk, eggs, cheese, garlic (or onion) and nutmeg. The spheres were fried (imagine with care) and served very hot. Not surprisingly, in the nineteenth century, in Milan, we recommended «Never eat the mondeghilj in the tavernAnd in the famous Milanese-Italian Dictionary (1839), the author Francesco Cherubini defined the mondeghili as« a species of meatballs made with meat whisk, bread, egg, and similar ingredients . In 180 years, obviously, the recipe has been refined more in the way of using the infredients than in substance, and without losing the concept of street food and popular food. Perfect for an aperitif but pleasant even in a lunch or dinner. In Milan, there are those who order them as an appetizer and those who prefer them as a main course, perhaps accompanied by a sauce.

They also have a De.Co.

Is there a precise recipe? Obviously not, but there is a De.Co. (Municipal Name) of 2008 which sets the ingredients for four people: 300 g of remnants of boiled meat, an egg; the breadcrumbs of bread wet in milk, squeezed and passed through a sieve; chopped parsley; lemon yellow peel at will; salt; butter for frying. The chefs who try their hand at the theme change or add: one of the masters – Cesare Battisti, patron of Ratanà – for example replaces the beef with the veal, puts in the dough a minimum of vegetables, grated Grana Padano, nutmeg and after a passage in the breadcrumbs, fry them in a mix of oil and butter. Other cooks introduce sausage, mortadella or boiled potatoes into the dough.

The challenge between the chefs

A curiosity: present in almost all the dialectal texts – starting from those of Carlo Porta – at the turn of the end of the 19th century and the beginning of the 20th century, the mondeghili appear in Betrothed, in chapter VII. Renzo Tramaglino offers a mouthful to Tonio and Gervaso and the host announces: "And now I will bring you a plate of meatballs, which you have never eaten like." Evidently, the dish – however popular, at the time Manzoni – had already become a source of pride among the chefs, who prepared them looking for a touch more. All in all, not much has changed under the Madonnina, since after the rib are the mondeghili to create the most intense and entertaining discussions among the gourmet of Milanese cuisine. Here is our selection.

The Other Island

At the edge of the island, in a semi-hidden villa, a historic place for Milanese cuisine: mondeghili are made strictly with the surplus of boiled meat.

La Pesa Trattoria

Founded in 1902, the pride of San Siro, it had the merit fifteen years ago to make young people rediscover all the peculiarities of Milan. Unfailing mondeghili.

Trattoria della Gloria

Gloria is the name of the cook who in one of the last 'real' trattorias in the suburbs curiously prepares dishes from three regions: Campania, Friuli and Lombardy.

Antica Osteria il Ronchettino

Bulwark of the Milanese tradition, served in a rustic-chic setting, the 'Ronchettino' offers the mondeghili with tomato sauce apart.

Bistrot Milano Centrale

Surprise at the station: in the menu of the great bistrot of Autogrill – fried sections – there is also the paper bag of mondeghili, in the fundamentalist recipe. Well executed.

At the Garghet

Frequented also by top chefs in free release, this 'out-door' has never removed from the paper – rigorously written in Milanese dialect – the mondeghili.

Ratanà

For many that of Cesare Battisti are the best mondeghili under the Madonnina, served as an aperitif. But it's hard not to ask for an encore during the experience.

Trattoria del Nuovo Macello

The notoriety 'urbi et orbi' for the high rib, must not make us forget that the small mondeghili of the Traversone family are equally excellent.

Otherwise

In the brand new Altrimenti, where the kitchen is signed by Eugenio Boer, the mondeghili – shaped like small cylinders – are served with an original cream of potatoes and dill.

Head

In a suggestive restaurant in the Isola area with the most Milanese sign you can not, mondeghili are mandatory. Set on a delicate tomato sauce

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