These Milanese beef rolls are simple and good, made with methods and ingredients similar to those in typical recipes from other regions. Which testifies to the goodness and convenience of the recipe, but does not mean that they are identical recipes. In fact, apart from the appearance – which may be identical – It is the details that make the difference: small variations that can greatly change the final flavor.
In our case, however, the variations are there and can be seen. As can be seen from the comparison with two other very similar rolls: those bolognese style and those roman style. Similar recipes are also found in the traditional recipe books of Marche, Tuscany, Umbria and Veneto.
Italy is the country of meat rolls.. And not only because the oldest historical recipe we know is Italian. But above all because of the large number of recipes, present everywhere, from the Alps to Trapani.
Many of which are true heritages of flavor and gastronomic experience. Which, however, are closely linked to the economy and fashions of other times and, therefore, little by little they are disappearing everywhere.
I mention, but to give one example among several possible ones, the innumerable rolls of intestines that were once very widespread (in the south very widespread) and today even the memory of them is forgotten.
Also there Lombardy is rich in it, with typical rolls that resist the evolution of tastes. I’m not talking about these egg rolls so much. beef Milanese style. Which indeed, like all rolls of this type, are losing the typical characteristics of the territory and are standardized into practically the same recipes throughout Italy. I think instead of special rolls, like chicken rolls stuffed with ham and mountain cheeses, or beef rolls stuffed with tender bacon. And above all to meat rolls filled with richly seasoned minced meatas is the case of the well-known “Mexicans”, which can be made with different varieties of meat.
Don’t ask me why they call them “Mexicans.” I doubt anyone knows, but if so, we’d love to know too. Until a few decades ago, in Milan, they were called rolls. discarded. EITHER meatballswhile the real meatballs were called mondeghili
- 8 slices of beef, approximately 70-80 g each
- 8 slices of sweet raw ham, a little smaller than the beef slices
- 40 g ham fat
- 40 grams of butter
- Meat broth (one glass)
- 1 clove garlic
- ½ onion
- 1 carrot
- 1 celery
- White flour
- dry white wine
- Take the carrot and celery and cut them into a single fairly fine minced meat, which you will then divide into two separate halves. Separately chop the onion along with the garlic. Finally, cut the fat from the ham into small pieces.
- Flatten the slices of meat, season them with freshly ground pepper and cover each one with a slice of ham. Spread some of the chopped celery and carrot on each slice, consuming one of the two halves. Roll the meat and secure the rolls with a toothpick or kitchen string.
- Melt the butter in a frying pan and fry the ham fat for 2 minutes. Add the chopped garlic and onion along with the rest of the chopped celery and carrot. Mix and cook for 8-9 minutes over very low heat and covered.
- Flour the rolls, gently shaking off excess flour. Place them in the pan and let them cook for 5 minutes, turning them several times so that they brown on all sides.
- Sprinkle everything with half a generous glass (100 ml) of white wine and let it evaporate for two minutes, adding salt in moderation (the ham is quite salty when cooked). Finally, we cook for approximately an hour, with the pan covered, over low heat, adding a little broth when necessary. Serve your beef milanesas hot, moistened with the cooking juice.