The idea came suddenly as insistent as I am in office Friday morning shanks! The fact anzichenò tragic, is that I often find myself daydreaming as I would like to cook and taste delicious on Sunday, one day when I can devote time to a little more elaborate dishes of grilled sirloin with a salad.
and Friday, between documents and the other, I took the trip of ossobuco!
SMS: " Love, Sunday Ossibuchi with risotto? .
net 13 seconds: " are fine."
's crazy how fast these phones: o) Call now
the butcher to make sure that my dreams shanks are available for the following day, I book them and specific "tagliameli least 3 cm thick. Did not believe me! I swear! When I went to collect them had not yet cut because he thought he had got it wrong, nobody wants them so often! Cabbages, but we are talking about shanks, not steaks. I want the shanks are serious, not the saltimbocca! : O)
I'm going back home with my pack of two shanks for a total of 1.5kg of fat good! Happy! (Even the butcher ...).
Yes, because the shanks Milanese (forgive me the Milanese, Piedmontese and I hope I do not mean heresy) to me are like stews, they should be left to simmer for a long time, and if not beautiful fleshy no satisfaction , remain pale and ringrinziti.
And sorry, but everything revolves around the ritual dell'ossobuco valuable content that lies within it: the medulla. If I take a bone of 1 cm good is that??
Aaah, the meat of the shanks are very tender, tasty and you eat, but the soft bone is a delicacy that kill. I eat it immediately, first, because it must be hot. But just finished already feel a vague regret ...
This is my recipe, like any traditional dish has many variations.
But for me this is the best.
Ingredients for two:
- 2 veal shanks at least 3 cm thick ... then do as you like: o)
-
finely chopped onion - extra virgin olive oil
- a knob of butter
- 2 cm of tomato paste (which accurately!)
- half a glass of white wine
-
meat broth - salt and pepper
- lemon rind untreated
-
chopped fresh parsley - and boned anchovies
- garlic (I do not put)
Cut very finely half an onion and a large stew pot with olive oil and a knob of butter (not an option, there must be oil and the butter!).
floured the shanks and remove the onion from the oil putting it aside in a dish. Brown the shanks well on both sides so well that the meat retains its juices, then blend with the white wine, season with salt and pepper and add the tomato paste. Again add the onion already stuffed, cover with lid and cook with the heat to low, for at least two hours abundant. During the two hours ossobuco move often because they do not stick, stir the gravy with a wooden spatula and when to add the broth, but do not overdo it.
When the shanks are about to finish cooking prepare gremolada: it is the main element that will give the characteristic flavor to the beef shanks Milanese. Grate a whole lemon peel untreated mince the garlic (I do not why I put it I have trouble digesting it), the well-washed fresh parsley (I prefer it with the crescent) and anchovies and salt deprived of their bones. Add
gremolada, half a ladle of broth and cook another 3 minutes and the shanks are ready!
I cooked my beef shanks in the casserole fantastic Zen-Fusion Kit .
It 'obvious that these wonderful ossobuco must be accompanied with the typical risotto alla Milanese, lightweight, no butter and very little cheese, served in a special way through Guardini . I
with the doses are went to the eye and I made little, just to accompany:
- half a cup of rice Carnaroli Margara
-
extra virgin olive oil - one clove of minced onion
- meat broth
- a saffron
- little Parmesan
fry the onion in olive oil. Add half a cup of rice Carnaroli Margara and toast well. Add broth gradually, over medium heat, allowing time for rice to absorb it. When cooked add saffron and stir well. Turn off the heat when the rice is al dente, sprinkle with grated parmesan and stir until it is well melted.
To Serve the rice I used the handy coppapasta piston by Guardini .
Buon Appetito!
and Friday, between documents and the other, I took the trip of ossobuco!
SMS: " Love, Sunday Ossibuchi with risotto? .
net 13 seconds: " are fine."
's crazy how fast these phones: o) Call now
the butcher to make sure that my dreams shanks are available for the following day, I book them and specific "tagliameli least 3 cm thick. Did not believe me! I swear! When I went to collect them had not yet cut because he thought he had got it wrong, nobody wants them so often! Cabbages, but we are talking about shanks, not steaks. I want the shanks are serious, not the saltimbocca! : O)
I'm going back home with my pack of two shanks for a total of 1.5kg of fat good! Happy! (Even the butcher ...).
Yes, because the shanks Milanese (forgive me the Milanese, Piedmontese and I hope I do not mean heresy) to me are like stews, they should be left to simmer for a long time, and if not beautiful fleshy no satisfaction , remain pale and ringrinziti.
And sorry, but everything revolves around the ritual dell'ossobuco valuable content that lies within it: the medulla. If I take a bone of 1 cm good is that??
Aaah, the meat of the shanks are very tender, tasty and you eat, but the soft bone is a delicacy that kill. I eat it immediately, first, because it must be hot. But just finished already feel a vague regret ...
This is my recipe, like any traditional dish has many variations.
But for me this is the best.
Ingredients for two:
- 2 veal shanks at least 3 cm thick ... then do as you like: o)
-
finely chopped onion - extra virgin olive oil
- a knob of butter
- 2 cm of tomato paste (which accurately!)
- half a glass of white wine
-
meat broth - salt and pepper
- lemon rind untreated
-
chopped fresh parsley - and boned anchovies
- garlic (I do not put)
Cut very finely half an onion and a large stew pot with olive oil and a knob of butter (not an option, there must be oil and the butter!).
floured the shanks and remove the onion from the oil putting it aside in a dish. Brown the shanks well on both sides so well that the meat retains its juices, then blend with the white wine, season with salt and pepper and add the tomato paste. Again add the onion already stuffed, cover with lid and cook with the heat to low, for at least two hours abundant. During the two hours ossobuco move often because they do not stick, stir the gravy with a wooden spatula and when to add the broth, but do not overdo it.
When the shanks are about to finish cooking prepare gremolada: it is the main element that will give the characteristic flavor to the beef shanks Milanese. Grate a whole lemon peel untreated mince the garlic (I do not why I put it I have trouble digesting it), the well-washed fresh parsley (I prefer it with the crescent) and anchovies and salt deprived of their bones. Add
gremolada, half a ladle of broth and cook another 3 minutes and the shanks are ready!
I cooked my beef shanks in the casserole fantastic Zen-Fusion Kit .
It 'obvious that these wonderful ossobuco must be accompanied with the typical risotto alla Milanese, lightweight, no butter and very little cheese, served in a special way through Guardini . I
with the doses are went to the eye and I made little, just to accompany:
- half a cup of rice Carnaroli Margara
-
extra virgin olive oil - one clove of minced onion
- meat broth
- a saffron
- little Parmesan
fry the onion in olive oil. Add half a cup of rice Carnaroli Margara and toast well. Add broth gradually, over medium heat, allowing time for rice to absorb it. When cooked add saffron and stir well. Turn off the heat when the rice is al dente, sprinkle with grated parmesan and stir until it is well melted.
To Serve the rice I used the handy coppapasta piston by Guardini .
Buon Appetito!
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