"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-18-2017, 09:04 AM   #11
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 712
This is a very interesting thread, particularly because I'm very interested in Italo-Americano recipes. Usually, here in Italy, recipes described as Milanese are breaded and fried, served with a lemon quarter and presented with a side dish. Cream is rarely used for savoury sauces here. I usually use a mix of toasted breadcrumbs and parmesan cheese, but, I have to say, you've got me.
Your recipes are fascinating, so I'm definitely going to do this one!

di reston


Enough is never as good as a feast Oscar Wilde
__________________

di reston is offline   Reply With Quote
Old 02-18-2017, 09:45 AM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,186
Quote:
Originally Posted by di reston View Post
This is a very interesting thread, particularly because I'm very interested in Italo-Americano recipes. Usually, here in Italy, recipes described as Milanese are breaded and fried, served with a lemon quarter and presented with a side dish. Cream is rarely used for savoury sauces here. I usually use a mix of toasted breadcrumbs and parmesan cheese, but, I have to say, you've got me.
Your recipes are fascinating, so I'm definitely going to do this one!

di reston


Enough is never as good as a feast Oscar Wilde
That's also interesting. I have read many times that northern Italy, being close to the dairy regions of France and Switzerland, uses more cream and butter in its cuisine than the South, where tomatoes and olive oil are more common. Like this, for example: http://www.lifeinitaly.com/food/ital...ional-food.asp
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 02-18-2017, 05:15 PM   #13
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 2,893
GG - OMG... what a fascinating site! I'm going to be lost in it for hours!
LOL... I don't know whether to thank you or curse you!

I also have to add... I'm one of those cooks who really doesn't care about authenticity. I just want diverse (?) and above all yummy! I do like to know history, but it is not the end all for me.
I know others do care and I'm appreciating their input as it is extremely interesting, as said, just not at the top of my list.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 02-18-2017, 07:50 PM   #14
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 20,657
Quote:
Originally Posted by di reston View Post
This is a very interesting thread, particularly because I'm very interested in Italo-Americano recipes. Usually, here in Italy, recipes described as Milanese are breaded and fried, served with a lemon quarter and presented with a side dish. Cream is rarely used for savoury sauces here. I usually use a mix of toasted breadcrumbs and parmesan cheese, but, I have to say, you've got me.
Your recipes are fascinating, so I'm definitely going to do this one!

di reston


Enough is never as good as a feast Oscar Wilde
As far as the genesis of the recipe goes, I originally had thought that alla Milanese meant simply breaded and fried, served with herbs and/or lemon, not really saucy. But then I figured it might come down to several things, two of which are:
first, that you shouldn't define an entire region's cooking by one method or recipe.

And second, that the name says Milano, or that of a person from Milan.
So, in the Italian -American theme, this might just a recipe from Joe (originally Giuseppe) from the next block over who says he's from Milan. And he likes creamy stuff.

Either way, it looks good. i'm with Milano Joe on this one. And the dragn.
__________________
Won't you please, please tell me what we've learned
I know it sounds absurd
Please tell me who I am
buckytom is online now   Reply With Quote
Old 02-19-2017, 06:00 AM   #15
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 2,893
Buckytom, your command and succinct usage of the English language positively delights me. I think I'm a little bit jealous
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 02-19-2017, 08:02 AM   #16
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 20,657
Thanks, dragn... I think, lol.

My German, Spanish, and Korean isn't that good.
__________________
Won't you please, please tell me what we've learned
I know it sounds absurd
Please tell me who I am
buckytom is online now   Reply With Quote
Old 02-19-2017, 08:48 AM   #17
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 712
Very interesting thread, which boils down to 'what's in a recipe' and then what you call it. One thing I'm learning from all of you is that Italo-American recipes can be very varied from the so-called 'classic' recipes from over here. I've learned, for example, that American Tiramisù describes a way of making a dessert, with variations on the theme, rather than the rigidly classic way of doing it over here which is sponge pieces soaked in rum, mascarpone sweetened with sugar, amaretti, and a thick layer of cocoa powder on top and that's it.

Over there you're much more innovative!

di reston



Enough is never as good as a feast Oscar Wilde
__________________

di reston is offline   Reply With Quote
Reply

Tags
chicken, heavy cream, recipe, sun-dried tomatoes

The Dragn's Chicken Milano [B]The Dragn's Chicken Milano[/B] Garlic, Sun-dried Tomatoes and Basil with a beautiful creamy sauce, a pasta and chicken recipe perfect for two (and even fit for company if doubled). Ingredients: 1 Tbsp vegetable oil 1/2 lb skinless, boneless chicken breast salt & pepper to taste 1 Tbsp butter 1 or 2 cloves garlic, minced 1/3 cup sun-dried tomatoes, chopped 1/2 cup chicken broth, 1/2 cup heavy cream 2 Tbsp fresh basil, chopped fettuccini pasta for two Method: 1. Cut chicken into bite size pieces. Season with salt & pepper. In a large skillet over medium heat, warm the vegetable oil and saute chicken til browned. Take out chicken, set aside, cover loosely. Start your water for the pasta. 2. Melt the butter in the same skillet over low heat; add garlic and cook about 30 seconds, 'til fragrant. Add chicken stock, loosening and scraping up any fond from the bottom of the skillet. Stir in the sun-dried tomatoes, increase the heat to medium bringing the stock to a boil. Reduce heat again and simmer, uncovered, for about 10 min. 'til the tomatoes are tender. Add the cream, bring back to a boil, stirring. Simmer over medium heat 'til the sauce is thick enough to coat a spoon. 3. Meanwhile, slightly undercook your pasta by approx 1 or 2 min. Save approx 1 cup of pasta water. When sauce is thick enough, add pasta to the pan (should the sauce get too thick add a bit of the saved pasta water). Return chicken to skillet, cover and allow to reheat over low heat and finishing pasta at the same time. Stir in basil and adjust seasonings if necessary. Tips: If doubling: judge your chicken amounts for appetites ;) . I would not double the sun-dried tomatoes but just increase to about 1/2 cup. Everything else works perfect when doubled. Cutting the chicken in ”strips" is another quick cooking choice with a pretty presentation. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:14 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.