The day of the Milanesa, a typical Argentinean dish, will be celebrated on May 3 next with the cooking of a Neapolitan-style super milanesa measuring four by three meters in front of the Basilica of Luján, which the organizers assure will be “the largest in the world”.
This day was born from social networks and was decreed for every May 3 when the origin of a classic that is at the top of Argentine gastronomy is remembered throughout the country.
About the event
To celebrate the event, a local factory announced that it will convene some 1,500 people in front of the Luján Basilica who will witness the making of a Neapolitan milanese that will weigh between 800 and 1,000 kilograms and will be four meters long by three meters wide.
The organizers announced that they will use 580 kg of buttock meat, 420 of breadcrumbs, 50 of mozzarella, 50 of ham and 100 liters of tomato sauce. That amount of industrial scale It will be deposited in 2,000 liters of oil that will boil at a temperature of 140 degrees to fry this unique dish between 15 and 20 minutes.
The Neapolitan super milanese will be cooked in a mega pan specially designed for the occasion, 4.5 meters long by 3.2 meters wide and about 50 centimeters high.
The event will take place at noon and will be hosted by Mariano Peluffo and will be attended by chef Luciano Lopez Fuente, in charge of directing the cooking of the productalong with the team of 20 chefs from the organizing factory, Alimentos Holis.
The origin of the milanese
The origin of this dish has different versions. On the one hand it is attributed to the Italian city of Milanwhere it is known as Cotoletta (cotoletta alla milanese, because it is common in Milanese cuisine).
But you have to go back to the year 1134, when Milan was part of the Austro-Hungarian Empire, to find records of an Italian cook who offered this dish to the Court in Austria for the first time.
With the arrival of immigrants to Argentina, this popular dish was changing until what is known today.
The milanesa a la Neapolitan, which is a Milanese made “pizza”, with tomato sauce, ham and cheese.
The origin of this variant dates back to the 50s of the last century in an inn that was located in front of the Luna Park stadium in Buenos Aires, whose owner was called José Nápoli.
It arose when the cook burned a batch of milanesas and, to hide it, covered them with tomato sauce and mozzarella cheese, as if it were a pizza.
