Macaroni milanese is a traditional Italian dish made with macaroni pasta, a creamy sauce, and a variety of other ingredients such as cheese, vegetables, and meat. It is a versatile dish that can be tailored to your own preferences, making it a popular choice for both everyday meals and special occasions. Whether you are a novice cook or an experienced chef, this guide will provide you with all the information you need to create a delicious and authentic macaroni milanese.
Let's cook with our recipes!
RISOTTO MILANESE
Provided by Anne Burrell
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
- Add the saffron to the hot chicken stock; the stock should turn bright yellow.
- Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
- Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
- Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.
MACARONI MILANAISE
This is a dish that originated in ''The Escoffier Cookbook'' as a ''garnish'' for lamb chops: macaroni and cheese, essentially, for fancy people. It serves well as a main dish, though, particularly if you double the recipe. Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary. Serve with a salad if not lamb chops, and give thanks for the old ways.
Provided by Sam Sifton
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Set a large pot of heavily salted water over high heat, and allow it to come to a boil.
- Add the pasta to the water, and cook it until it is just shy of tender, according to the instructions on the box.
- Meanwhile, put the ham, mushrooms and tomato purée in a small sauté pan, and pour the Madeira over the top. Cook over medium heat until the liquid has reduced to a glaze, the ham is heated through and the mushrooms are beginning to brown. Turn the heat off under the pan, and set aside.
- Reserve a cup of the pasta water, and drain the pasta well. Return the pasta to the pot, then add the cheeses and butter, and stir to combine. Add the seasonings, and stir some more, adding, if necessary, a little of the reserved pasta water to loosen the pasta and help melt the cheeses. Add the mushroom mixture, and stir to combine. Taste for seasoning. Serve with salad, or as a ''garnish'' for roasted or sautéed lamb.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 14 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN MILANESE
Steps:
- Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
- Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
- Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
- Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
- Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
- Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.
MACARONI SCRAMBLE
This quick-and-easy dinner from Patty Kile of Elizabethtown, Pennsylvania has all the pasta, cheese, meat and sweet tomato sauce that make for a family-pleasing classic. Serve with a green salad and crusty French bread for a sure-fire hit.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Drain pasta; add to beef mixture. Stir in the soup, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 351 calories, Fat 11g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 758mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
MACARONI WITH BEEF
This quick meal will give the whole family a satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil. Add macaroni, and cook until tender according to package instructions. Drain in a colander, and set aside.
- Meanwhile, heat a large saute pan over medium-high heat. Add ground beef and onion; cook, stirring frequently with a wooden spoon, until meat is no longer pink and onion is soft and translucent, 4 to 5 minutes. Add cumin, chili powder, salt, and pepper; stir to combine.
- Stir tomato sauce and corn into mixture in pan. Cook until sauce comes to a boil, about 5 minutes. Remove from heat, and stir in reserved cooked macaroni. Scoop onto plates, and serve warm.
CHICKEN MILANESE
I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.
Provided by Sherbear1
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
- Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
- Serve with lemon wedges.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g
MACARONI BEAUCAIRE
Provided by Jacques Pepin
Categories dinner, lunch, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- To cook the macaroni, bring 3 quarts of water to a boil in a pot. Add the macaroni, and stir until the water returns to a boil, so the elbows do not stick to the pan.
- Cook until just tender, from 10 to 20 minutes (depending on the manufacturer). Remove about 3/4 cup of the cooking liquid and put it in a serving bowl large enough to hold the macaroni. Drain the elbows in a colander. To the reserved liquid in the bowl, add the olive oil, grated cheese, 1 teaspoon salt and pepper. Mix well. Add the drained macaroni and the chives, and mix well again. Set aside.
- To make the garnish, heat the canola oil in a large skillet. When hot, add the eggplant slices in one layer, sprinkle them with 1/2 teaspoon salt, and saute 2 1/2 to 3 minutes on each side, until soft and nicely browned. Set aside.
- Reserve the six nicest slices of eggplant and half the tomato slices, and arrange the rest of those vegetables to cover the bottom of a gratin dish measuring 14 by 10 inches. Distribute the macaroni evenly on top, and arrange the reserved eggplant and tomato slices in an alternating pattern over the macaroni. Sprinkle with the shredded cheese.
- Put the gratin in a 400-degree oven for about 20 minutes (25 to 30 minutes if the dish has been refrigerated), until the cheese melts and the macaroni is heated through. Serve immediately.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 27 grams, Carbohydrate 70 grams, Fat 36 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 780 milligrams, Sugar 10 grams, TransFat 0 grams
MACARONI MILANAISE
Steps:
- Set a large pot of heavily salted water over high heat, and allow it to come to a boil. Add the pasta to the water, and cook it until it is just shy of tender, according to the instructions on the box. Meanwhile, put the ham, mushrooms and tomato purée in a small sauté pan, and pour the Madeira over the top. Cook over medium heat until the liquid has reduced to a glaze, the ham is heated through and the mushrooms are beginning to brown. Turn the heat off under the pan, and set aside. Reserve a cup of the pasta water, and drain the pasta well. Return the pasta to the pot, then add the cheeses and butter, and stir to combine. Add the seasonings, and stir some more, adding, if necessary, a little of the reserved pasta water to loosen the pasta and help melt the cheeses. Add the mushroom mixture, and stir to combine. Taste for seasoning. Serve with salad, or as a ''garnish'' for roasted or sautéed lamb.
MACARONI WITH GROUND BEEF SPANISH STYLE RECIPE - (3.2/5)
Provided by á-48272
Number Of Ingredients 10
Steps:
- Put olive oil In pan/pot, heat up, put in meat & saute ( do not over cook). adding adobo & blk ppr, sofrito, Sazon, tomato sauce, olives. Stir n simmer. While that's simmering the water should be boiling add ur macaroni's stir so they don't stick together. meat sauce should be done, turn off. Macaroni's, I like them al dante, if u like them softer so be it. (remember once u add hot meat sauce they continue to cook.) U can rinse in cold water to stop it from over cooking. Add your already cooked meat, mix slowly to not break up macaroni's. You don't want mushy.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the macaroni milanaise will be. Use fresh, ripe tomatoes, flavorful basil, and high-quality pasta.
- Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant.
- Use a large skillet: A large skillet will allow the macaroni milanaise to cook evenly and prevent it from sticking together.
- Don't overcrowd the skillet: If you overcrowd the skillet, the macaroni milanaise will not cook evenly and will be more likely to stick together.
- Stir the macaroni milanaise frequently: Stirring the macaroni milanaise frequently will help to prevent it from sticking together and will also help to distribute the sauce evenly.
- Season to taste: Season the macaroni milanaise with salt, pepper, and other spices to taste. Be careful not to over-season the dish, as this will overpower the other flavors.
- Serve the macaroni milanaise immediately: Macaroni milanaise is best served immediately after it is cooked. If you need to store it, let it cool completely before refrigerating it in an airtight container.
Conclusion:
Macaroni milanaise is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pasta. With its simple ingredients and quick cooking time, macaroni milanaise is sure to become a favorite in your household.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love