GORDON RAMSAY RECIPES

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 for traditional Ambrosian biscuits, ideal shortbread biscuits to be prepared on December 7 in honor of the patron saint of Milan

Among the traditions, perhaps less known, for the recurrence of the feast of Sant'Ambrogio there are the Biscuits. Many are familiar with them by the term Ambrosiani which derives from the Milanese patron saint Sant'Ambrogio, born in Germany in 339 and died in the Lombard capital in 397. Typical Biscuits Milanese open, in some way, the celebration of the Christmas holidays. They are generally prepared for the feast of Sant'Ambrogio, on 7 December, but very often in Lombard families they are also repeated on the day of Christmas, perhaps – for the sweet tooth – by adding a little chocolate and grains to the classic butter shortbread biscuits. Here, then, is the recipe to follow the Milanese culinary tradition step by step.

Sant’Ambrogio biscuits

Ingrediants

200 g flour 00
50 g corn flour
1 egg
100 g fine brown sugar
50 g butter
a teaspoon of natural vanilla extract
a teaspoon of baking powder
1 yolk

For decoration
100 g dark chocolate
fine grain of hazelnuts
fine chopped pistachios

Method

For the dough
Sift the flours together with the yeast. Melt the butter and let it cool. Add the sugar to the flour, then the softened butter, a pinch of salt, the vanilla extract and the eggs, and mix the ingredients into a ball. Wrap it in a piece of plastic wrap and let it rest in a cool place for at least an hour.

Before baking them
Take the dough, roll it out on a floured surface and form a sheet of about 6-7 mm thick. Shape the biscuits with a round die-cut pastry cutter or of the shape that suits you best. Arrange the biscuits on a baking sheet covered with parchment paper and bake at 180 ° for 10-15 minutes, until the edges begin to brown. Let them cool on a cake rack.

advise
To make them tastier, melt the chocolate in a double boiler. Take the biscuits and dip them halfway into the dark chocolate, letting the excess drain. Then, pass the edges in chopped hazelnuts or chopped pistachios. Place the decorated biscuits on a sheet of parchment paper and let the chocolate harden. You can "dip" them into tea or a delicious hot chocolate.

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

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The recipe for traditional Ambrosian biscuits, ideal shortbread biscuits to be prepared on December 7 in honor of the patron saint of Milan

Ingrediants

Method

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