How to achieve the authentic Napolitan Milanese of Bodegón (with puree) 🇦🇷: Lionel Messi's favorite dish

Milanesa Napolitana: Make me a child . Thus, with the delicacy that characterizes this website this post due, infallible, epic, on one of the emblematic meals of the Argentine hungry adolescents: the Milanese begins.

Hello friends of Paulina Kitchen! If there is something that Argentines carry in the heart, in addition to football and mate, it is the Milanese . And if we talk about Milanese Napolitana they are major words, it is almost like we have made a surname to the Milanese, don't you think?

This Milanese dish to the Neapolitan, who is also the favorite of Lionel Messi (did they have that data?) Is almost irresistible for many people. The melted cheese , the ham that brings flavor and the tomato sauce that gives moisture to the milanese ... mmm

Today we are going to tell you how to prepare the Argentine Napolitan Milanese that transports us directly to the still life of the neighborhood, but doing it at home and with all the keys to get perfect . Are they encouraged?

About the Milanese Napolitana 

First, let's clarify the land: the Napolitan Milanese is not Italian , even if her name cheats. It is a gloriously Creole version of the classic Milanese , to which the sauce for Milanese Napolitana is added , which is basically a tuco or tomato sauce , a layer of cooked ham , and the irresistible gratin cheese .

The most common is to accompany this Milanese Napolitan with a puree of creamy potatoes or good fries . It is the star dish of many Argentine still lifes , those places where one always is happy and with the belly full.

If they ever went to one, they already know what we are talking about: a Milanese to the Neapolitan so large that it stands out from the tray .

THE ORIGIN OF THE NAPOLITAN MILANESA

The Napolitan Milanese is a dish created in Buenos Aires and her name (or her last name) "Neapolitan" or "to the Neapolitan" does not come from the city of Naples but from Napoli , a restaurant located in front of the Luna Park stadium, on Corrientes Avenue.

It is said that to cover a Milanese that had been burned, the cook, in an act of creativity (or despair), decided to add tomato sauce, ham and cheese to cover it. There was born the "Milanese to Napoli" , which would later become popular as Milanesa Napolitana . Thank you, unknown genius of the kitchen!

The 7 keys for a Milanese to the perfect Neapolitan

1. The meat: The first step for a good Napolitan Milanese is to choose a good cut. The classic is to use buttock , which is tender and couple, but can also be used square or loin ball . The important thing is that the meat is fresh and not too thick. It can also be crushed with a deck of meat so that it is the desired thickness. The fat is removed and a little salt is put.

2. The empanado: the Milanese lets stand in beaten egg with chopped garlic ( or garlic pasta ), and a lot of chopped parsley. Then it is passed through breadcrumbs , in a wide and low source, to prevent breading bread from falling everywhere. If they want the Neapolitan Milanese to be more crocuant, they can repeat the process. That is comfortable.

3. The frying: here there is no place for doubts, the oil has to be very hot . If not, Milanese absorbs fat and falls heavy. It fries in plenty of oil a few minutes until golden brown, and the excess oil with absorbent paper is removed .

4. Salsa: Salsa for Milanese Neapolitan can be any tuco or sauce that we have made or frozen. But you can also open a can of tomatoes , chop them and cook about 10 minutes with a little chopped garlic, salt and pepper (if they have onion, better).

5. Ham and cheese: the cooked ham in the Napolitan Milanese is optional, but if they use it it is important that it is of good quality. The best is the natural cooked ham , which does not have so many strange ingredients. And the cheese, the more melted , the better: mozzarella , creamy cheese or some that they like.

6. The gratin: this step is magical! Take the baked Neapolitan Milanese (preheated!) For cheese to melt and form that golden and tempting layer. They can leave it for a few minutes in the lower part of the oven (or in the upper part if they have gratin as Paulina), until you take the desired consistency.

7. The accompaniments: A good Neapolitan Milanese with mashed is an infallible classic, but it is also very common in the winegón to ask Milanese Napolitana with fried potatoes. In that case it is good to balance with a good salad , to give a fresh touch to the plate.

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Napolitan Milanese Recipe

Yields: 4 portions

Preparation time: 45 minutes

Ingredients for the recipe from Milanesas to the Neapolitan

• 4 bifes of Nalga (can also be a loin or square ball)
• 2 eggs
• 2 chopped garlic cloves (or Paulina's garlic pasta)
• Chopped parsley, at ease
• Salt and pepper, comfortable
• Rallado bread, c/n
• Frying oil, c/n
• 1 cup tomato sauce (cooked 10 minutes)
• 4 cooked ham fetas
• 250 g of mozzarella cheese (cut into cubes or fetas)
• Dried oregano to decorate (optional)
• Olive oil, c/n

For potato puree

• 2 big potatoes
• 1 CDA of butter
• ½ cup of milk
• Nutmeg, comfortable
• Salt and pepper, comfortable

How to do Milanese Napolitana step by step

1. Remove the excess fat that milanesas may have at the edges and hit them with a kitchen hammer if they are very thick. Extend on both sides.
2. Beat the eggs with chopped garlic, or garlic paste, and abundant chopped parsley. Dip the milanesas in that mixture and let stand for about 10 minutes. 
3. Then place the breadcrumbs in a wide and shallow source, and pass the milanesas through the bread, hitting with the hands to adhere well.
4. Fry the milanesas in very hot oil until golden brown. Remove and place on absorbent paper.
5. Prepare the tomato sauce: If there is no list ready, cook a can of tomato crushed for 10 minutes over medium heat.
6. Prepare the puree of potatoes: peel and cut the potatoes into small pieces. Boil in salt water until they are tender. Drain and step hot with a loudspapas or fork. Add butter, salt, pepper, nutmeg and a jet of milk, mixing until you get creamy puree.
7. Have the Milanese on an oven tray (without oil). Cover them with a layer of tomato sauce, a ham feta and mozzarella cheese cut into cubes
8. Bring to the preheated oven at 200ºC about 5/7 minutes until the cheese melt and gratin.
9. Decorate the Napolitan Milanese with oregano (optional) and serve with puree of potatoes, french fries or the accompaniment they prefer. VOILÁ!

Why does it bother me so much that it is said that the Milanese of soybeans can be a Milanese Napolitan?

Do you have the Milanese of soybeans to blame all this? No, not definitely. Soy is a food . Let's not sacralize… we blame it. That each one takes care of what corresponds to him. Half is ours. By prejudiced, by taxative, by closed . Let's let people get into the body what they like best. In every possible way. And the other half is from you .

Because you, I don't know, sometimes you have an attitude that raises suspicion . You try not to lift the form and for me you know that there is something that strangers in that combination of ingredients and denominations ...

you call that unclean sole in a tone of non-there-difting, tone of es-ocual-de-rica, or tone of me-da-lo-mismismo-a-one-other

. That day by day, table to table, dinner to dinner, they act as if we were all the same. We are not all the same. And no matter how much they want to convince us, we know it. I am going to leave you then, in honor of all the above I just wrote, a recipe by Milanese Napolitan. I hope, with all my heart, that they know how to enjoy it a lot.