Recipes by Elena Rossi
4 recipes
The Milanese Façade: Seared Chicken with Vermouth-Sage Pan Sauce
A masterclass in structural flavor. We build a golden façade on quick-seared chicken cutlets, then deglaze with dry vermouth and premium brodo to create a glossy pan sauce that acts as the perfect binding mortar. Effortless Northern Italian elegance for a busy modern weeknight.
Pan-Roasted Pork Tenderloin with Gorgonzola-Sage Butter and Polenta Foundation
A modern Milanese take on a weekend classic. We build structural integrity with a hard pan-sear on the pork, resting it on a load-bearing foundation of pressure-cooked polenta, and let a melting Gorgonzola and fresh sage compound butter deliver rich, slow-simmered flavor in a fraction of the time.
Architect's Spring Pappardelle with Crisp Speck and Sweet Pea Emulsion
In Milan, spring arrives not with a whisper, but with a vibrant flash of green at the markets. This dish is built on a solid foundation of wide pappardelle ribbons, designed specifically to carry a silky, load-bearing emulsion of starchy pasta water, dry vermouth, and robust Parmigiano-Reggiano. We let the sweet peas and crispy speck do the heavy lifting, proving that weeknight elegance requires structure, not hours at the stove.
Milanese Spring Risotto with Sage-Vermouth Compound Butter
Like a beautifully restored Milanese palazzo, this risotto relies on a brilliant foundation: premium store-bought brodo and perfectly toasted arborio rice. By utilizing the pressure cooker, we achieve that slow-stirred Piedmontese creaminess in a fraction of the time. The final addition of our sage compound butter provides structural integrity to the flavor profile, proving that weeknight cooking should feel like an escape, not a chore.