A rich hearty rice dish made with porcini mushrooms.
Ossobuco alla Milanese:
Braised veal shanks the way the like it in Miliano
Crostata di pere al mascarpone;
A delicious pear tart topped w/mascarpone cheese.
Zucca arrostita in insalata:
This is a wonderful salad made w/roasted butternut squash, mixed greens dried cranberries and topped w/a zesty balsamic dressing.
Asparagi al vino bianco:
Asparagus in white wine sauce
1 &1/2 - lbs. asparagus
4 oz - unsalted butter
1/2 - cup parmigiano cheese
1/2 - cup dry white wine
1 - cup chicken stock
salt & pepper to taste.
First cut the ends off your asparagus then rinse the stalks well. Steam till they are tender, usually 3-4 minutes should do it. Remove from the heat but keep the asparagus warm.
Now, take a skillet and add the chicken stock and wine. Bring this to a simmer and add some salt & pepper. You want this sauce to reduce so let it cook on low heat for 10 minutes or so.
When the sauce has reduced enough for you turn off the heat and whisk in the butter. This helps to thicken your sauce. When done with the sauce arrange your asparagus on your serving platter, pour the sauce over the top of your asparagus. Finish by sprinkling some of the parmigiano cheese over the top and serve this excellent side dish warm.