Sforza Galeazzo Maria

Francesco Sforza and Bianca Maria Visconti's son, he was born in Fermo and he was the fifth Duke of Milan from 1466 to 1476.
He loved in morbid way the splendor and the magnificence and he surrounded himself with favorite women.
He was an open-handed patron of the artists, between his merits the one of calling Bramante in Lombardy where he practised architecture. Music lover he founded a musical choir in Milan with numerous singers.
He entrusted his first-born to Francisco Filelfo supporting press at its first apparition making Panfilo Castaldi reach Milan from Venice. After the outbreak of war in France, he was sent by his father to support Luigi XI and here he demonstrated all his value of captain. Drawing upon himself hatred of many people, on Saint Stefano's day, while returning from a military expedition against the Duke of Borgogna, he was mortally wounded by 3 hired killers aiming to urge people to revolt in order to establish a freedom regimen. The truth was that Galeazzo Maria's son, Gian Galeazzo, succedeed to him and in spite of everything, he maintained the father regimen.

Sturgeon cutlets with a crown of crawfish
CHEF DI CUCINA: F.G. per Marchenet
REALIZZAZIONE: Sturgeon cutlets with a crown of crawfish
Numero delle porzioni: 8				WORKING METHOD
INGREDIENTI		U.M.	Q.ty
Sturgeon (or dogfish) ( N°8 2cm slices ) Flour Extravirgin oil of olive Crawfish (washed and cleaned) Butter White wine Tarragon Salt Pepper Potatoes Black Truffle		Kg gr gr N° gr dl Qb Qb Qb gr gr gr	1,6 100 120 24 80 1,5 Qb Qb Qb 500 100 80
				1 - Cut at half the crawfish; 2 - Put and cook the stems in the pan with some warm oil, when they are red strain and keep them warm on a plate; 3 - Flavor and flour the sturgeon and cook it in the bottom of the crawfish, turn the slices just once, cover with an oven sheet of paper, strain and keep warm; 4 - In the baking bottom pour the wine; once evaporated and outside the fire add the tarragon; 5 - Pour the sauce in a little casserole, add the butter and reach a right consistency at sweet fire; 6 - Form a course dish with the slices of sturgeon in the center of a crown of crawfish covered with the baking sauce. Vegetables: Boiled potatoes fried quickly with butter and black truffle. Marchenet
Tools: Covered pan Shovel, Fish scissors, Oven paper, 3 trays , Little casserole, Whisk	Sagacities:
	Possible variations
	Difficulty degree: