Recipes by Elena Rossi
20 recipes
The Porta Nuova Loggia: Modern Pressure-Braised Veal Shank in Bianco with Melted Leeks and Hazelnut Gremolata
A contemporary weeknight tribute to Milanese ossobuco, braised to falling-apart tenderness in a fraction of the time using a high-pressure braise with dry white wine and rich brodo. Finished with a structural pan reduction and a fragrant, crunchy gremolata of toasted Piedmontese hazelnuts, lemon zest, and sage.
The Stresa Veranda: Gentle Pan-Seared Lake Trout with Caramelized Radicchio, Golden Sultanas, and Vermouth Agrodolce
An architectural yet tender midday lunch inspired by sun-dappled afternoons along Lake Maggiore. Delicate lake trout fillets are gently pan-seared to silkiness and paired with bittersweet Treviso radicchio ribbons simmered in a glossy agrodolce of dry white vermouth, plumped sultanas, and buttery toasted pine nuts.
The Porta Romana Atelier: Gentle Pan-Seared Gnocchi with Caramelized Radicchio and Vermouth Brown Butter
An effortless autumn lunch celebrating Milanese midday elegance, marrying crisp-tender pan-seared potato gnocchi with gently blistered radicchio. A splash of dry vermouth and nutty brown butter tames the chicory's bold bitterness, anchored by ribbons of crisped prosciutto and aged Parmigiano.
The Navigli Pergola: Gentle Pan-Seared Radicchio with Warm Gorgonzola Fonduta and Toasted Walnuts
Crisp heads of ruby Radicchio di Treviso are gently pan-seared in rich butter until caramelized and tender, then draped in a silky, five-minute sweet Gorgonzola fonduta. Finished with crunchy toasted walnuts and a touch of dry vermouth, this refined lunch transforms humble autumn chicory into effortless Milanese luxury.
The Magenta Loggia: Gentle Pan-Seared Butternut Squash with Whipped Ricotta and Vermouth Sage Butter
Thick cutlets of sweet butternut squash are gently pan-seared until amber and tender, then basted in an aromatic emulsion of dry vermouth, rich brodo, and crisp sage. Served over a cloud of lemon-scented whipped ricotta and finished with toasted pumpkin seeds, this light midday lunch captures effortless Milanese elegance in under thirty minutes.
The Bagatti Valsecchi Loggia: Gentle Pan-Seared Polenta Medallions with Wild Chanterelles and Taleggio Fonduta
Crisp-tender, golden pan-seared polenta medallions provide an architectural base for a rich medley of wild autumn chanterelles and cremini, finished with a velvet Taleggio fonduta. Elegant, restorative, and ready in under forty minutes, it captures the soul of Northern Italian comfort for the modern weeknight table.
The Morimondo Cloister: Gentle Pan-Seared Pork Tenderloin with Caramelized Autumn Pears, Crisped Speck, and Gorgonzola Fonduta
Succulent pork tenderloin is gently pan-seared and paired with caramelized Bosc pears, smoky crisped speck, and a velvety three-minute Gorgonzola dolce fonduta. An effortless Northern Italian autumn dinner that brings sophisticated Lombard warmth to busy weeknights.
The Belgioioso Salotto: Gentle Pan-Seared Veal Chops with Sweet Shallots, Roasted Chestnuts, and Dry Vermouth Pan Sauce
Thick-cut bone-in veal chops are gently seared to tender, blush-pink perfection in foaming butter and rosemary, then paired with caramelized shallots and earthy chestnuts. Deglazed with dry white vermouth and rich brodo, the velvety pan sauce delivers timeless Northern Italian sophistication in under thirty minutes.
The San Simpliciano Cloister: Slow-Braised Beef Short Ribs with Dry Vermouth, Porcini Brodo, and Celery Root Purea
Thick-cut beef short ribs are gently seared and slow-braised in a fragrant bath of dry vermouth, dried porcini, and crushed juniper until spoon-tender. Anchored by a velvety celery root and Parmigiano purée, this dish brings effortless Northern Italian comfort and quiet elegance to a leisurely evening at home.
The Cordusio Atrium: Gentle Pan-Seared Sea Scallops with Melted Radicchio Tardivo and Vermouth Brown Butter
Sweet, tender sea scallops are gently pan-seared to golden perfection alongside bittersweet Radicchio di Treviso melted in aromatic dry vermouth. Finished with toasted Piedmontese hazelnuts and a velvety touch of cold butter, this luxurious weeknight dinner comes together in just twenty minutes.
The Cernobbio Solarium: Gentle Pan-Seared Halibut with Melted Leeks and Gavi-Sage Emulsion
Thick, pristine fillets of wild halibut are gently pan-seared to pearlescent perfection and nestled into sweet, buttery melted leeks. Finished with a rapid reduction of crisp Gavi di Gavi and cold mountain butter infused with fresh sage, this dish translates Lake Como's quiet luxury into a streamlined, thirty-minute weeknight triumph.
The Sempione Atelier: Gentle Oven-Roasted Branzino with Shaved Fennel, Taggiasca Olives, and Lemon-Vermouth Butter
Silk-tender branzino fillets rest over a fragrant foundation of slow-melted fennel and buttery Taggiasca olives, gently roasted in a low oven bathed in dry vermouth. Finished with toasted pine nuts and a whisper of bright lemon butter, this is Northern Italian weeknight poise at its effortless best.
The Sant'Ambrogio Cloister: Fresh Egg Tagliolini Simmered in Saffron Brodo with Sweet Leeks and Brown Butter Sage
Golden ribbons of fresh egg tagliolini are simmered directly in an aromatic saffron and dry vermouth brodo, creating a glossy, starch-bound emulsion that epitomizes Milanese midday comfort. Melted sweet leeks and crisp, nutty sage leaves finish a dish that feels like an architectural masterpiece constructed in under twenty minutes.
The Brera Solarium: Tender Veal Medallions Simmered in Sweet Vermouth Brodo with Melted Shallots and Saffron Cannellini
An effortlessly sophisticated Milanese midday lunch featuring fork-tender veal tenderloin gently simmered in an aromatic dry vermouth brodo. Paired with silky, saffron-infused cannellini beans and melted shallots, this dish transforms minimal pantry essentials into architectural elegance in under thirty minutes.
The Montenapoleone Courtyard: Carnaroli Rice Simmered in Zucchini Blossom Brodo with Lemon Butter
An ethereal Northern Italian midday meal featuring velvety Carnaroli rice gently simmered in a delicate vegetable brodo, lifted with zucchini blossoms, dry vermouth, and a rich Meyer lemon mantecatura. It brings refined Milanese light-dining to your table in under thirty minutes.
The Villa Necchi Veranda: Gentle Pan-Seared Duck Breast with Wild Autumn Mushrooms and Vermouth Reduction
Rosy, tender duck breast with wafer-crisp skin is gently seared alongside a fragrant tumble of wild autumn mushrooms. Finished with an effortless pan sauce of dry vermouth, rich brodo, and sage-infused butter, this dish brings the quiet luxury of an autumn evening in Milan to your weeknight table in thirty minutes.
The Palestro Pavilion: Gentle Pan-Seared Chicken Thighs with Melted Shallots and Nebbiolo-Blackberry Glaze
Crisp, golden chicken thighs are gently pan-seared and paired with sweet, melting shallots and an architectural Nebbiolo reduction swirled with fresh late-summer blackberries. Finished with a cold pat of cultured butter and aromatic thyme, this dish brings the brooding elegance of Piedmont into a thirty-minute modern weeknight.
The CityLife Pergola: Crisp Pan-Roasted Branzino with Crushed Fingerlings and Castelvetrano-Vermouth Butter
Golden, glass-crisp branzino fillets rest atop a rustic foundation of olive oil-crushed fingerling potatoes, bathed in a glossy pan sauce of sweet Castelvetrano olives, nutty browned butter, and dry vermouth. Designed for a refined Milanese dinner at home, it transforms delicate Mediterranean fish into a modern weeknight showpiece with effortless structural grace. A gentle swirl of citrus and fresh sage brings warmth, proof that when you let the ingredients do the heavy lifting, elegance follows naturally.
The Triennale Terrace: Gentle Pan-Roasted Swordfish with Saffron-Vermouth Brodo and Melted Cipollini
Thick cuts of meaty swordfish are gently pan-roasted to tender perfection, then rested in a luminous saffron and dry vermouth brodo alongside sweet melted cipollini onions. Finished with a chilled disc of lemon-parsley compound butter, it brings effortless Milanese sophistication to a brisk weeknight table in under thirty minutes.
The Guastalla Terrace: Gentle Pan-Seared Veal Scaloppine with Crisped Prosciutto and Marsala-Glazed Grapes
Tender veal scaloppine gently seared to velvet perfection, draped with salty ribbons of crisped prosciutto and bursting seedless red grapes in an unctuous dry Marsala reduction. A swift, architectural masterclass in Northern Italian weeknight luxury that comes together in under twenty-five minutes.