MILANO MENU COOKING CLASS
with DOMENICA COOKS

 
 

Welcome to Milano, Italy’s fashion capital and capital of the northern region of Lombardy. Here is where Italy’s famed Arborio and Carnaroli rice varieties are cultivated, in vast swaths of low plains outside the city. It’s also where some of the best beef and veal are raised.

In this class we will make two traditional recipes featuring ingredients from the region: Osso Buco alla Milanese (veal shanks braised in a rich brown sauce), and Risotto allo Zafferano. (saffron-infused risotto). And for dessert, a refreshing blood orange and Campari granita.


ZOOM LINK FOR CLASS

Please click the ZOOM link above to access the class at the appointed date and time.


C LASS PREPARATION

Here are a few things you can do to get ready for class:

Refer to the ingredients and equipment lists below to make sure you have everything you need before the class date. Links are provided for less common ingredients and for ingredients/brands I like and use.

Read through the recipes (printable versions linked below) to familiarize yourself with them, and to help make sense of the ingredients and equipment lists.

Oh the day of class, have your ingredients gathered for each of the dishes we will be making. If you like, you can do simple advance prep work, such as chopping vegetables.

Optional: Both the Ossobuco alla Milanese and the risotto call for broth. Homemade broth is the best option, and I’ve included a link to my recipe, in case you would like to make it ahead of time. Otherwise, a good-quality commercial broth will do.

INGREDIENTS LIST
(check the individual recipes for exact amounts)

For the Ossobuco:.

  • 1/4 cup dried porcini mushrooms

  • Extra-virgin olive oil

  • Butter

  • 6 meaty bone-in veal shanks

  • All-purpose flour

  • Salt and freshly ground pepper

  • 1 cup dry white wine

  • 1 large onion

  • 2 carrots

  • 2 ribs celery

  • Fresh flat-leaf parsley (for the ossobuco and the gremolata)

  • Whole cloves

  • Whole peppercorns

  • Fresh thyme sprigs

  • 2 bay leaves

  • 2 1/2 cups homemade meat broth, or best-quality commercial

  • 1/4 cup dry Marsala wine

  • 1 clove garlic

  • Zest of 1 small lemon



For the Risotto allo Zafferano:

  • Butter

  • Extra-virgin olive oil

  • 1 small shallot or yellow onion

  • 1 1/2 cups Carnaroli or Arborio rice

  • Salt and freshly ground pepper

  • 1/2 cup dry white wine

  • 1/2 teaspoon saffron threads (my favorite saffron comes from Abruzzo, but it is super-expensive in the U.S.; Amazon has some good-quality, less-expensive choices).

  • About 6 cups homemade meat broth or best-quality commercial chicken broth

  • Freshly grated Parmigiano-Reggiano cheese

For the Blood Orange and Campari Granita:

  • 1 cup freshly squeezed or bottled blood orange juice (or other orange)

  • Campari (1/4 cup)

  • Freshly squeezed lemon juice (you can use the lemon from the gremolata)

  • Superfine or granulated sugar

  • 1 1/2 cups sugar

EQUIPMENT LIST

  • Large Dutch oven or other heavy-bottomed, oven-safe pot, for the osso buco

  • Immersion or stand blender

  • Medium Dutch oven or other heavy-bottomed pot for the risotto

  • Mortar and pestle to pound the saffron threads (optional)

  • 8 /12 x 4 1/2 (or 9 x 5) inch metal loaf pan for the granita

PRINTABLE RECIPES