Cuoppo alla Milanese – A Traditional Italian Delight
Experience a crispy and savory delight with the Cuoppo alla Milanese, a Milanese-style dish that brings together the perfect combination of tender veal meatballs and golden, crispy potatoes, all enveloped in a convenient paper cone, served with a flavorful dipping sauce. This delightful second course offers a satisfying mix of flavors and textures, making it an ideal dish for family meals or casual gatherings. The veal meatballs are delicately seasoned with Grana Padano, and paired with fried, herb-infused potato slices for a truly irresistible combination.
Ingredients
For this recipe, you will need the following ingredients:
For the Meatballs:
| Ingredient | Quantity |
|---|---|
| Veal (ground) | 250g |
| Grana Padano DOP (cheese) | 2 tablespoons |
| Eggs | 1 |
| Salt | To taste |
| Black Pepper | To taste |
| All-Purpose Flour | 50g |
| Eggs | 2 (for coating) |
| Bread Crumbs (Pangrattato) | 80g |
| Peanut Oil (for frying) | As needed |
For the Herb-Infused Potatoes:
| Ingredient | Quantity |
|---|---|
| Potatoes | 150g |
| Fresh Sage Leaves | 2 |
| Fresh Rosemary Sprigs | 2 |
| Coarse Salt | 1 tablespoon |
| Garlic | 1 clove |
For the Dipping Sauce:
| Ingredient | Quantity |
|---|---|
| Ketchup | 50g |
| Greek Yogurt | 1 tablespoon |
| Tabasco® Sauce | A few drops (to taste) |
Instructions
Step 1: Prepare the Meatballs
Start by preparing the veal meatballs, which will be the centerpiece of your Cuoppo alla Milanese. In a mixing bowl, combine the ground veal, one egg, salt, black pepper, and Grana Padano cheese. Use your hands or a spoon to mix the ingredients thoroughly until everything is well combined.
Once the mixture is smooth and uniform, take small portions (about 15 grams each) and roll them into little meatballs. Once all meatballs are shaped, place them in the refrigerator to rest and firm up for about 30 minutes.
Step 2: Make the Herb-Infused Potato Mix
While the meatballs chill, prepare the herb-infused seasoning for the potatoes. Start by peeling and crushing the garlic clove, then place it in a food processor along with the fresh sage leaves and rosemary sprigs. Pulse the mixture until it forms a coarse, granular texture. Set this herb mix aside for later use.
Step 3: Slice the Potatoes
Wash and dry the potatoes before slicing them thinly. The best way to achieve consistent thin slices is to use a mandolin slicer, aiming for slices that are approximately 2 millimeters thick. After slicing, pat the potato slices dry with paper towels to remove excess moisture.
Step 4: Fry the Potatoes
Heat a generous amount of peanut oil in a large frying pan or pot. Bring the oil to 170°C (340°F) before gently adding the potato slices in batches. Fry for about 2 minutes, or until the slices turn a golden, crispy color. Once fried, remove the potatoes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
While still hot, sprinkle the fried potatoes with the herb mixture and coarse salt. Set the seasoned potatoes aside.
Step 5: Coat and Fry the Meatballs
Take the meatballs out of the refrigerator and set up a breading station. In one bowl, place the all-purpose flour. In another bowl, beat the two remaining eggs. In a third bowl, add the bread crumbs.
Coat each meatball by rolling it first in the flour, then dipping it in the beaten eggs, and finally covering it with the bread crumbs. This ensures a crisp, golden crust on the meatballs once fried.
Heat more peanut oil in the same frying pan (or another pan) to 170°C (340°F). Fry the breaded meatballs in batches for about 2 minutes, or until golden brown and cooked through. Use a slotted spoon to remove them and place on paper towels to absorb excess oil.
Step 6: Prepare the Dipping Sauce
In a small bowl, mix the ketchup with Greek yogurt. Add a few drops of Tabasco® sauce to give the sauce a bit of heat, adjusting to your taste. Stir the mixture until it’s smooth and well combined.
Step 7: Assemble and Serve
Once everything is ready, it’s time to serve your Cuoppo alla Milanese. Start by placing the crispy fried potatoes and veal meatballs into a cone-shaped paper holder, or simply serve them on a platter for an elegant presentation. Serve the dipping sauce on the side, allowing your guests to enjoy the meal just as it’s done in Milan – crispy, savory, and utterly delicious!
Nutritional Information
Here’s a breakdown of the nutritional information per serving (based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 25g |
| Carbohydrates | 35g |
| Fat | 25g |
| Saturated Fat | 4g |
| Fiber | 4g |
| Sodium | 450mg |
| Cholesterol | 95mg |
Tips and Variations
- Make-Ahead: You can prepare the meatballs and potatoes in advance and store them in the fridge. Fry them just before serving to maintain their crispness.
- Add Herbs: Feel free to get creative with the herb mix for the potatoes! Adding thyme, oregano, or even a touch of chili flakes can elevate the flavor.
- Sauce Variations: You can switch up the dipping sauce by adding a bit of mayonnaise or mustard for a different flavor profile.
This traditional Italian recipe brings the comforting flavors of Milan right to your table. Whether you’re serving it for a special dinner or as a fun appetizer for your next gathering, the Cuoppo alla Milanese is sure to delight your guests with its crispy veal meatballs, golden potatoes, and creamy, spicy dipping sauce. Buon Appetito!
