Milanese Mondeghili with Gin and Tonic
Difficulty Medium
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Preparation  1h 30 min
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Servings for  4 per.
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Milanese mondeghili are one of Lombardy’s most traditional dishes: tender, richly flavoured meatballs that are perfect served as a traditional main course or as part of an aperitivo. The original recipe for mondeghili combines beef, Mortadella Bologna, bread and Grana Padano PDO, with the meatballs traditionally cooked in butter. Paired with a fresh, aromatic gin and tonic, the cocktail provides a refreshing contrast to the richness of the mondeghili. It’s an original pairing that’s perfect for a relaxed aperitivo with friends or a special occasion.
Ingredients
Beef brisket, 300 g
White onion, 1
Carrot, 1
Celery stalk, 1
Mortadella Bologna, 50 g
Stale bread, 80 g
Milk, 100 ml
Grana Padano PDO, grated, 40 g
Egg, 1
Small handful of parsley
Butter, 30 g
Salt, to taste
Black pepper, to taste
Nutmeg, to taste
Breadcrumbs, as needed
Groundnut oil, as needed
Method
Peel the onion and carrot and trim the celery. Roughly chop the vegetables and place them in a saucepan with the beef. Cover with water, bring to the boil, then reduce the heat and simmer gently for around 1 hour, or until the meat is tender.
Drain the beef, leave it to cool slightly, then finely chop it. Soak the stale bread in the milk for a few minutes, then squeeze out any excess liquid.
Place the beef, bread, chopped Mortadella Bologna, Grana Padano PDO, egg and chopped parsley in a large bowl. Season with salt, black pepper and a grating of nutmeg, then mix thoroughly until well combined.
Take small portions of the mixture and shape them into slightly flattened meatballs, following the traditional shape of mondeghili. Coat them evenly in breadcrumbs.
Melt the butter in a large frying pan and cook the mondeghili over a medium heat, turning them carefully until golden on both sides. If necessary, add a small amount of groundnut oil to finish cooking.
Once the mondeghili are golden on the outside and piping hot throughout, remove them from the pan and drain on kitchen paper. Serve hot or warm.
Ingredients
Gin, 200 ml
Tonic water, 600 ml
Limes, 2
Ice, as needed
Method
Fill gin and tonic balloon glasses generously with ice and add a slice or wedge of lime.
Pour 50ml of gin into each glass, then slowly add 150ml of chilled tonic water.
Stir gently from the bottom upwards with a bar spoon, taking care not to lose the tonic water’s fizz.
Garnish with a twist or slice of lime and serve immediately alongside the mondeghili.
Milanese mondeghili are perfect for a generous, informal aperitivo, served warm alongside an ice-cold gin and tonic. The combination of tender, richly flavoured mondeghili with the cocktail’s fresh, citrusy and aromatic notes creates a delicious contrast, ideal for drinks with friends, a buffet or a relaxed standing dinner.
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