CLICK HERE TO READ MORE FROM OUR COMFORT FOOD FEATURE
Italy: Osso Buco
On the hearty but elegant side is this specialty of Lombardy, which translates to bone with a hole. Osso buco features a veal shank braised in white wine, broth and vegetables such as carrots and tomatoes.
WHERE TO TRY IT: Zarletti (741 N. Milwaukee St.)
France: Cassoulet
Originally made by French peasants, this dish is a rich mixture of white beans, duck or goose confit, sausage and sometimes other meats. It is named after its classic cooking vessel, the casserole.
WHERE TO TRY IT: Pastiche (4313 W. River Ln., Brown Deer)
Spain: Paella
The national dish of Spain, paella is a one-pan wonder. It originated in the eastern coastal city of Valencia, and the word paella is Valencian for frying pan. Historically, the dish was served to farm laborers for lunch.
WHERE TO TRY IT: Cavas (401 E. Erie St.)
Greece: Avgolemono
A thick, creamy, egg-lemon soup that traces back to Sephardic Jewish cuisine. Get this: Greek cooks make a kissing sound when adding the egg-lemon to the broth. It’s supposed to prevent the soup from separating!
WHERE TO TRY IT: Apollo Café (1310 E. Brady St.)
United Kingdom: Shepherd’s Pie
The meat-vegetable pie with a mashed potato crust was historically intended for using up leftovers. While it has a place in Irish cuisine, it is thought to have first been created in Scotland and northern England
WHERE TO TRY IT: County Clare (1234 N. Astor St.)
It’s time to pick your Milwaukee favorites for the year!
