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“ The truth of the milanese” is a saying that we use throughout the Argentine territory. It is used to express an irrefutable truth, a reality with empirical proof. In this note we reveal that the truth of Milanese is as follows: everything can be done Milanese. Even the oranges!Because in different parts of the country we have different recipes and secrets to turn whatever, into this recipe. We tell you a couple of secrets for the perfect Milanese, and a couple of unpublished recipes from the Cordobé s.
Because this recipe gives name to everything that is battered, and fried or baked. There are thousands of possibilities in the world of milanga , various ways to bounce and cook. In Argentina, she is preferred by boys and adults. It is the desired and admired even by the most renowned and gourmet chef. Because it is a popular recipe, with an air of childhood and delicious taste. For almost every ingredient, the batter process is the same, because it is a tradition. In this note we tell you how to bounce a good Milanese, and we offer you different possibilities ...
Salt and pepper
Breadcrumbs or polenta or oatmeal or flour or seeds or all together!
The first step is to break in a bowl a good amount of eggs, with a little water to make them yield. To the mixed egg and whipped, the amount of spices you can think of is added to it. There are those who prepare it with Provencal and there are those who only put salt and pepper on it. But they leave the spices for the batter powder. You choose, because the world of Milanese, in reality, is a world that has several truths.
The second step is to make the preparation with which we will bread the milanese that we decide to do. It can be chicken, meat, eggplant, and thousands more possibilities we're going to tell you. Ideally, make this mixture in a playo dish or in a bowl that has a surface wide enough to bread the pieces of food that we will turn into Milanese. This preparation can bring breadcrumbs, polenta, oatmeal, flour, seeds and spices. All together or a single cereal that serves for batter. Spices and seeds are chosen by you.
The third step is the most fun: choose what we are going to do milanese from. Here's a list and a couple of tips. You choose.
Special cuts for this recipe are loin ball, fish, quadril or pulp. To prepare a good milanga, it is better to make sure to remove all the grease from it and soften it with a couple of strokes before bouncing it.
Another Argentine classic. For times of crisis, chicken is the most faithful. For more dry milanese, you can use the breast; so that it turns out juicier, the thigh.
A bomb! For these you have to get the liver cut into biffecitos and remove the skin from the edges. Before bouncing, let them macerate in lemon juguito for a couple of hours .
As with the other meats, you have to order this cut in fine pieces. We left the bone, and we take out the caracu... we left it for the pot.
These are a little more complicated, because well... the mondongo has his trickles . It has to be cleaned, boiled, and only there it can be prepared in milanese. Once ready, it's a delight from another planet.
It's the queens. With the leftovers of polenta, once it is hard, it is cut into rectangles to which we then bounce. Once battered, we send them to the oven or fry. The ideal tip: make polenta milas to Neapolitan . I mean, with cheese, tomato and oregano upstairs.
From zapallito verde
Cut the zapaiito (as we say here), in shodajas and leave them in a colander with salt. Once the water is out we bounce them and fritanga. What a delight!
As with the zapallito, cut into slices and leave them in salt a few hours before, but not to let the water go away, but to leave the bitter. Once ready, we breaded them.
This recipe is a little more complicated... so we leave it step by step in this special note that we dedicate to orange milas .
And you... do you know what your truth is about Milanese?
Publication Date: 23/08/2020
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