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STEAKS



If you never had a fiorentina you never had a real steak. The reson the steak is huge is that Chianina Cattle are huge

as you can see here or  here  starting at 9:45 of the video or here

The other cattle breed used for Fiorentina is Maremmana

 

 

Fiorentina actually a Fiorentina should be three fingers thick, or better 4 fingers thick

 

Fiorentina

 

Fiorentina 2

 

Fiorentina 3 (German)

 

Bistecca alla Panzanese


Milanese Cutlet

 

Rustin Negaa Unfortunately I do not have an English Language Video for this recipe. It is very difficult to find it online, yet it is a typical Milanese dish. to try the original you want to go to "Al Matarel" a restaurant that specializes in traditional Milanese cuisine. Can someone please make an English language video? Thank you Mimmo Corcione for being the ONE who made the recipe!!! Good thing you used to work in Milan!!

there is a bilingual Italian/English recipe at https://chefs4passion.com/2015/05/06/rustin-negaa-traditional-recipe-of-milano-la-tradizione-di-milano/

 

Saltimbocca. Despite being called "Saltimbocca alla Romana" the dish originated in Brescia, Lombardy as you can read here: http://www.theromejournal.org/2010/08/saltimbocca-roman/

 Saltimbocca is really supereasy to make and you can use veal, chicken or turkey breast, making it a very versatile recipe.

 

Saltimbocca take 2


Salmoriglio Steak

 

Veal Marsala. Another very versatile recipe. if you do not have veal you can use chicken or turkey breast. Despite using a Sicilian wine (Marsala) the recipe originated in Milan, Lombardy.

Veal Marsala take 2

Veal Piccata or Chicken Piccata this dish also originated in restaurants in Lombardy as reported here

In place of veal, turkey or chicken breast can also be used.


Veal Stuffed Valdostana



Carpaccio

 

Carpaccio, take 2

 

Venetian Liver (Fegato alla Veneziana)

 

Valdostana

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