Sottolattura

Sottolattura is an Italian term that translates literally to "under milk." It refers to a culinary technique or a specific type of dish where an ingredient is cooked or preserved in milk. This method is often employed to tenderize and impart a subtle flavor to ingredients that might otherwise be tough or bland.

One common application of sottolattura is with meats, particularly poultry. Chicken or rabbit, for example, can be gently simmered in milk until cooked through. The milk helps to keep the meat moist and tender, and the resulting cooking liquid can be thickened into a delicate sauce. This technique is often associated with traditional Italian home cooking, offering a milder alternative to braising in wine or stock.

Beyond meats, sottolattura can also be used for vegetables. Certain root vegetables or even cheeses might be submerged in milk for a period, allowing them to absorb moisture and soften. The milk used in this process often becomes enriched with the flavors of the ingredient it cooks. It is a gentle cooking method that emphasizes the inherent qualities of the food while adding a creamy undertone.