Type and press Enter.

Rustin negàa. Milan and its tradition

When talking about Milanese recipes, everyone immediately thinks of risotto, ossobuco or cotoletta. Rustin Negàa, which translated means drowned roast, is one of the recipes known to the true Milanese, a real tradition.

We are talking about veal knuckles cooked with white wine and broth slowly over low heat, as tradition dictates, so that the meat becomes tasty and very tender. Rustin negàa.
The basic rule is boiling broth, and a lid that hermetically covers the pan, so as to keep all the juices produced by the meat while cooking.

There are different schools of thought: there are those who cook them in the oven at 140° and those, like me, who prefer slow cooking in the pan.

Ingredients for 4 people:

4 thick veal shanks
50 g sliced bacon
3 tablespoons of white flour
50 g butter


Cut the bacon into strips and fry it in a pan without adding any other fat. Add butter and rosemary sprigs. Lightly flour the slices of meat and add them when the butter has melted and starts to foam. Grill the meat slices on both sides over a fairly high heat for about 3 minutes.
Season with salt and white wine, add the vegetable stock and cover with a lid. Cook for about 1 ½ to 2 hours, depending on the thickness of the nodini.
Traditionally they should be about 3cm thick. Check the cooking time from time to time and add more broth if necessary. The meat will be very tender and the sauce will be very thick and full-bodied. Serve the rustin negàa hot, accompanied by polenta or mashed potatoes.

Recommended track: “Milano” Eman