Coste al Latte

My nonna used to cook silverbeet in the unpasteurised, unskimmed milk fresh from her cow – it was very rich in cream and made an unbelievable dish. So, don’t be tempted to use skim or low-fat milk here; that just isn’t the Lombardian way! This also works well as a side dish – try it alongside the Crumbed Veal Cutlets Milan-style (see