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国际意大利烹饪日 IDIC

2016-01-14

The International Day of Italian Cuisines IDIC was born as a reaction against the systematic forgery of Italian cuisine and products. It aims at protecting the right of worldwide consumers to get authentic and quality Italian cuisine when they go to eateries labeled as “Italian”. Thousands of chefs, restaurateurs and lovers of Italian Food all over the world join the annual IDIC appeal, a tradition by now, launched by itchefs-GVCI (Virtual Group of Italian Chefs), anetwork of over 1900 culinary professionals working in 70 countries. True Italian cuisine is part of the world’s culturalheritage; its celebration is not again stcreativity in the kitchen or innovation. It’s only about establishing some basic principles: when the name of a traditional Italian dish is used, that dish should be prepared in the traditional manner.

为了保证全世界消费者能享受到正统地道的意大利烹饪与食品，对抗充斥在世界各地的贴着“意大利”标签却并不正宗的仿冒餐厅与食品，“国际意大利烹饪日”由此诞生。

“米兰”式煎小牛扒(Costoletta alla Milanes)”是一道意大利传统名菜，它用面包粉包裹乳饲小牛扒以黄油煎制。这道经典菜品被定为2016年1月17日庆祝第9个“国际意大利烹饪日”的官方菜品。这一天，在全球数千家意大利餐厅里，主厨们都将依照最传统的配方，为热爱意大利美食的人们献上美味的“米兰”式煎小牛扒。The origin of Costoletta alla Milanese are rooted in that Lombolos cum panitio, that is, breaded and fried veal cutlets, offered by the abbot of Saint Ambrose Basilicain Milan, in that distant 17 September 1134. Ambrose, Bishop and Roman Consul,was and is the saint patron of the city and on that day it was the feast of Saint Satiro, his brother. As Pietro Verri writes in his History of Milan, the dish appeared in the menu of the nine course banquet offered to the cannons of the church for the occasion.

这道全球闻名的“米兰”式煎小牛扒起源于1134年9月17号，由当时的米兰圣安布罗斯大教堂主持所创，这一天也正是这个城市守护神的盛宴，之后这道菜被Pietro Verri 记录在了《米兰的历史》之中，被列为教会盛典的九大菜肴之一并流传至今。

传统的美食，配以传统的烹饪，现在我们去围观“米兰”式煎小牛扒传统的烹饪方法。

4 veal chops, such as bone-in rib eye

四块带骨肉眼小牛扒

2 eggs

两个鸡蛋

1 cup (125 grams) breadcrumbs

面包糠（125g）

3/4 cup (6 ounces or 170 grams) clarified butter

脱水奶油（6盎司或者170克）

Pat the veal chops well with kitchen paper until dry.

用厨房用纸把小牛排的水吸干
Crack the eggs in a bowl and beat.

把鸡蛋打在碗里搅拌
Place the breadcrumbs in another bowl.

把面包糠放在另外一个碗里
Dip the chops in the beaten egg, letting any excess egg drip off before placingin the bread crumbs.Coat the meat entirely. Pat down the bread crumbs well.

把牛扒放在搅拌过的鸡蛋里，在房面包糠之前让牛排把多余的鸡蛋吸收完，让牛排充分的裹上鸡蛋，把面包糠拍上去。
Rest in fridge for at least 30 minutes.

放在冰箱里冷藏至少30分钟
Place the clarified butter in a skillet over medium heat. Fry the chops until golden brown. Turn the chops once and continue frying until cooked through, about 6-8 minutes per side.

把脱水黄油放在煎锅上，用中温火。把牛扒煎至金黄色，把牛扒翻过来继续煎直到全部煎好，大概6到8分钟翻一次。
Remove from the pan and place on a wire rack to rest the meat.

把牛扒从煎锅里盛出，放在金属架上，等待食用
Season with salt and serve warm with a wedge of lemon if desired.

可以依据季节加盐，如果需要可以加一片柠檬，这样的服务会更温暖。