Milanese-style Cuoppo
- Energy Kcal 567
- Carbohydrates g 34.2
- of which sugars g 4.3
- Protein g 24.6
- Fats g 36.9
- of which saturated fat g 9.59
- Fiber g 3.2
- Cholesterol mg 198
- Sodium mg 1307
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
PRESENTATION
Craving a taste of Milan? You gotta try the cuoppo alla milanese! It's like having the heart of Milanese street food in this fun, portable cone. Pretty cool, right? This treat takes a cue from the Neapolitan fried fish cone but reinvents it with a northern twist. So imagine this: little tender veal meatballs reminiscent of cotoletta alla milanese—super crispy on the outside, juicy inside, and perfectly bite-sized. Alongside these savory bites are golden potato chips, dusted with a zesty Milanese spice mix that really really wakes up your taste buds. Dunk them in a lively dipping sauce, and you’ve got a Milanese cuoppo recipe that's an exciting twist on Italian street food. And the sauce? Seriously good.
In Milan, there's always a bit of a friendly competition about who can create the most delicious version of this snack. Vendors often add unique twists to their cuoppo alla milanese—like a touch of local saffron or a sprinkle of grated Grana Padano cheese for that extra flavor punch. The crispy potatoes paired with those soft, tender veal meatballs make each bite an adventure. And look, each vendor’s secret spice blend gives a distinct tangy kick. Whether you’re strolling through a bustling piazza or just chilling at home, this Italian fried food brings a slice of Milan right to your fingertips. It is a dish that sparks friendly debates about the "real" way to make it, with friends loving the challenge of inventing new dipping sauces. So here's the thing, next time you’re in the mood for something different, give this Milanese cuoppo recipe a try and see if you can craft your own version of one of the coolest Italian appetizers out there. With its rich flavors and playful spirit, it’s a great way to bring a bit of Milanese flair to your table—no question.
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INGREDIENTS
- Ingredients for 4 cones
- Veal 8.8 oz (250 g) - minced
- Grana Padano PDO cheese 2 spoonfuls
- Eggs 1
- Fine salt to taste
- Black pepper to taste
- For the breading and frying
- Type 00 flour 0.4 cup (50 g)
- Eggs 2
- Breadcrumbs 80
- Peanut seed oil to taste
- For the potatoes and spice mix
- Potatoes 5.3 oz (150 g)
- Sage 2 leaves
- Rosemary 2 sprigs
- Coarse salt 1 spoonful
- Garlic 1 clove
- For the sauce
- Ketchup 3 ½ tbsp (50 g)
- Greek yogurt 1 spoonful
- Tabasco® - some
How to prepare Milanese-style Cuoppo
To prepare the Milanese-style cone, start with the meatballs. In a bowl, add the veal ground meat along with the eggs 1, salt, pepper, and Grana Padano cheese 2. Mix everything well until all ingredients are combined 3.
Form meatballs of about 0.5 oz each 4 and place them on a small tray as you go 5. Then put the meatballs to rest in the refrigerator while you can work on the herb mix that will flavor the potatoes. In a mixer, add the peeled garlic 6,
sage leaves 7, rosemary sprigs 8, and coarse salt 9.
Blend until obtaining a grainy mix; set it aside 10. Wash and dry the potatoes, then slice them thinly with a mandoline to get slices about 0.08 inches thick 11. Drain on a paper towel and gently pat dry 12.
Next, heat plenty of oil in a large pot and immerse the chips when the oil reaches 340°F 13, let them brown for a couple of minutes, then drain on a paper towel 14. Garnish with the mix and set aside 15.
At this point, take the meatballs from the fridge and coat them first in flour 16, then in beaten eggs 17, and finally in breadcrumbs 18.
Proceed to fry the meatballs in the hot oil, still at 340°F, for about a couple of minutes 19 and drain them once they are golden 20. Finally, prepare the dipping sauce by mixing ketchup in a small bowl with a few drops of Tabasco and Greek yogurt 21.
Mix everything well 22 until obtaining a smooth cream 23. All that's left is to wrap your Milanese-style cone in a paper cone and serve with the dipping sauce 24.