RISOTTO ALLA MILANESE
Gentle, creamy and enriched with saffron, this risotto represents the culinary pride of Milan. Saffron ar- rived in Europe in the 13th centu- ry and has been an integral part of Lombard cuisine ever since. Arbo- rio rice is lightly and patiently sim- mered in butter and onion, with the occasional addition of stock, while the saffron is added later, leaving its wonderful golden trail, while Gran Padana Parmesan is mixed into the dish at the very end, giving it a soft, creamy texture.
Nežan, kremast, oplemenjen šafra- nom, ovaj rižoto je kulinarski po- nos Milana. Šafran je stigao u Evro- pu u 13. veku i od tada je sastavni deo lombardijske kuhinje. Aborio pi- rinač se lagano i strpljivo dinsta na puteru i luku uz povremeno doliva- nje supe, dok se šafran dodaje kasni- je i ostavlja onaj divni zlaćani trag, a gran padana parmezan se umeša na samom kraju i daje jelu meku i kre- mastu strukturu.
PANETTONE Ovaj slatki hleb se tradicionalno sprema za Božić širom sveta, a za- pravo potiče iz Milana, gde se mesio u domu, pod budnim okom glave ku- će. Domaćin bi, kada bi kolač bio go- tov, nožem na njega urezivao krst kao znak dobre sreće. Legende o na- stanku panetonea su brojne, a po jednoj od najupečatljivijih, šefu u ku- hinji Ludovika Sforce, tadašnjeg vla- dara Milana, izgoreo je božićni kolač u rerni. Toniju, momku iz vešernice, bilo je žao šefa kuhinje, pa je ostatke kolača pomešao s onim što je našao u ostavi. Kada je desert poslužen na svečanoj večeri, gosti su bili odušev- ljeni i kolač je odmah prozvan pan di Toni (Tonijev hleb), tačnije, onako kako ga danas znamo – panetone. This sweet bread is traditionally pre- pared worldwide at Christmas time, but it actually originated in Milan, where it was baked in homes, under the watch- ful eye of the head of the household, who would use a knife to mark the cooked cake with a cross, as a sign of good fortune. There are numerous leg- ends about the emergence of panet- tone. According to one of the most prominent stories, the chef of the kitch- en of the then ruler of Milan, Duke Lu- dovico Sforza, burned a Christmas bread in the oven. Toni, a guy from the laundry room, felt sorry for the chef, so his mixed the remainder of the cake with ingredients he found in the pan- try. When the dessert was served at a gala dinner, the guests were delighted, and this cake was immediately dubbed “pan di Toni” (Toni’s bread), or more precisely, as we know it today, panet- tone.
MILANO U FOKUSU MILAN IN FOCUS
COTOLETTA ALLA MILANESE Milan and Vienna long disputed the symbolic right to this Milanese escalope, also known as the Wiener schnitzel, and the real truth, as usual, is somewhere in between, be- cause Marshal Radetzky’s recipe for veal cutlets that melt in the mouth reached Franz Joseph during the Austrian oc- cupation of Lombardy. It is believed that the perfect Milan- ese cutlet can only be made from the first six ribs, as they are neither too thick nor too fatty. Easily coated with raw egg and breadcrumbs, veal Milanese is then fried in butter, before being presented on the plate with a crispy exterior and succulent meat inside. COTOLETTA ALLA MILANESE Dugo su se Milano i Beč sporili oko autorskog pra- va za milanski kotlet, alijas bečku šniclu, a prava istina je, kao i obično, negde između, jer je maršal Radecki recept za teleći kotlet koji se topi u ustima dopremio do Franca Jozefa tokom austrijske oku- pacije Lombardije. Postoji verovanje da samo pr- vih šest rebara čini savršen milanski odrezak jer to meso nije ni mnogo debelo, a ni masno. Lako oblo- žen umućenim jajetom i prezlama, milanski kotlet se potom prži na puteru, pa se na tanjir iznosi hr- skav spolja, a sočan unutra.
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