MILANO / MILAN
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OD BEOGRADA FROM BELGRADE
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MILAN and risotto
Milan is known as Italy’s fas- hion and design capital, but it is also one of the top foodie destinations in Italy and the world. The famed Risotto alla Milanese, divine and incompa- rable, with its splendid and ini- mitable yellow hue, is delica- te, sophisticated and indeed deep and intense in flavour. It is often made with ingredients like saffron, mushrooms, or seafood and has a creamy texture. Then come the dishes that warm you up, “survival” dishes, such as ossobuco: a typical delicacy of Milane- se cuisine that is often served on a bed of yellow Risotto alla Milanese. The name comes from ossbus, which means a ‘bone with a hole’ in the local dialect and refers to the cut of veal that is used: a slice of the shin in which the round secti- on of bone is surrounded by tender meat. The bone is filled with tasty marrow that can be scooped out with a spoon. The recipe for ossobuco appe- ared in cookbooks as early as the 18 th century, but over the centuries it has been modified in various ways. An essential ingredient for this dish is gre- molada, a finely-ground pa - ste of garlic, lemon peel and parsley, added just before ser- ving for an extra dash of colo- ur and taste. At the end something sweet. Panettone, the quintessen- tial Milanese cake, has ruled the Christmas table from the 15 th century onwards becau- se of its softness and delica- cy. In the past, it was a Mila- nese well-kept secret, while it can now be found all over the world.
MILANO i rižoto
U Milanu i dalje koriste maslinovo ulje, ali kuvaju sa mnogo više putera nego što je to uobičajeno u vecini drugih delova Italije The Milanese still use olive oil, but they cook with way more butter than is the norm in most other parts of Italy
va razrađivan i modifikovan na različite načine. Osnovni sastojak ovog jela je gremo- lada, fino mlevena pasta od belog luka, kore limuna i per- šuna, koja se dodaje nepo- sredno pre serviranja za do- datnu boju i ukus. Na kraju nešto slatko – pa - netone, esencijalna milanska torta koja vlada božić nom tr - pezom od 15. veka naova - mo zbog svoje mekoć e i de - likatnosti. Nekada je to bila milanska dobro čuvana taj - na, a sada se može nać i ši - rom sveta.
Milano je poznat kao itali- janska prestonica mode i di- zajna, ali je takođe jedna od najboljih destinacija za gur- mane u Italiji i svetu. Čuveni rižoto a la milanjeze, božan - stven i neuporediv, sa svojom sjajnom i neponovljivom žu - tom nijansom, delikatan je, sofisticiran i zaista intenziv - nog ukusa. Pravi se od sasto- jaka poput šafrana, pečura - ka ili morskih plodova i ima kremastu teksturu. A zatim tu su i jela koja vas zagreju, jela za ’opstanak’, kao što je osobuko. To je tipična poslastica mi - lanske kuhinje i često se služi ’na krevetu’ od žutog rižota. Naziv potiče od ’oss - bus’, što na lokalnom dijalek- tu znači kost sa rupom i od - nosi se na teleć i komad koji se koristi – deo potkolenice sa srži koja se može izvadi - ti kašikom. Recept za osobu- ko pojavio se u kuvarima još u 18. veku, ali je tokom veko-
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