Ossibuchi alla milanese
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Gli ossibuchi alla milanese sono un piatto simbolo della cucina lombarda, un succulento secondo di carne condito con la tradizionale gremolada. ★ INGREDIENTI, DOSI E PROCEDIMENTO:
Osso Buco with Risotto Milanese | Food Network
This elegant veal dish is simple enough to be served for any gathering.
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Osso Buco with Risotto Milanese
Recipe courtesy of Food Network Kitchen
Total: 2 hr 50 min
Active: 1 hr 10 min
Yield: 4 servings
Level: Easy
Ingredients
Osso Buco:
4 veal osso buco, about 1-inch thick, each tied around the middle
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
2 cups canned whole plum tomatoes, crushed by hand
2 cups low-sodium chicken broth
2 fresh bay leaves
Risotto Milanese:
4 cups low-sodium chicken broth
1 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated Parmesan
Gremolata:
1/2 cup fresh Italian parsley, chopped
1 large garlic clove, very finely chopped
Finely grated zest of 1 lemon
Directions
Special equipment: a fat separator
For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.
Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.
Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.
For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.
Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)
Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.
For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.
Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.
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Osso Buco with Risotto Milanese | Food Network
How to Prepare II Ossobuco alla Milanese I Gremolata I Cuisine of Lombard II By Chef Ramy´s Kitchen
The dish that you have to give to the Milanese, being a specialty of Lombard cuisine, Ossobuco alla Milanese particular cut of meat made extremely tender by the long cooking time and the presence of the marrow. before you served added gremolata, chopped parsley, fried Garlic, Anchovy, lemon zest and olive oil that completes and enhances the flavor of the veal.
For the Meat:
4x Cross-Cut Veal Shanks
150g All-Purpose Flour
50ml EV. Olive Oil (first)
Salt and Black Pepper
--------------------------------------------------------------------------------
250g White Onion
250g Carrot
400g Italian Plum Tomatoes
250ml Dry White Wine
300ml Chicken Broth
160g Celery
30ml EV: Olive Oil
3clov. Garlic Chopped
35g Tomato Paste
3-4 Bay Leaf
3-4 Sprig Thyme
1 Sprig Rosemary
Salt and Pepper (About 1tbs) or To Taste
-------------------------------------------------------------------------------
Gremolata:
3 tbs Finely Chopped Flat-Parsley
1 tbs Lemon Zest
1 tbs EV. Olive Oil
3x Anchovy Fillet Chopped
3x Cloves Garlic Chopped (Fried)
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Note: Ossobuco you can served with Risotto, Polenta or Noddles
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Ossobuco alla milanese con risotto giallo - Non puoi non assaggiarlo!
Ossobuco alla milanese con risotto giallo - Ricetta tradizionale originale. Non puoi non assaggiarlo!
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???????? INGREDIENTI
Per 4 persone:
4 ossobuchi grandi
50 g di burro
150 g tra sedano, carote e cipolle
1/2 bicchiere di vino bianco
1 cucchiaio di concentrato di pomodoro
2 bicchieri di brodo vegetale o di carne
1 spicchio d'aglio
1 ciuffetto di prezzemolo
scorza di mezza arancia
100 g di farina
sale, pepe e olio ex. v. di oliva qb
Per il risotto giallo
360 g di riso Carnaroli
40 g di cipolla bianca
50 g di parmigiano grattugiato
80 g di burro
1,5 l. circa di brodo vegetale o di carne
2 bustine di zafferano
sale e pepe qb
???????? INGREDIENTS
For 4 people:
4 large ossobuchi
50 g of butter
150 g of celery, carrots and onions
1/2 glass of white wine
1 tablespoon of tomato paste
2 glasses of vegetable or meat broth
1 clove of garlic
1 sprig of parsley
zest of half an orange
100 g of flour
salt, pepper and oil ex. v. of olive to taste
For the yellow risotto
360 g of Carnaroli rice
40 g of white onion
50 g of grated Parmesan cheese
80 g of butter
1.5 l. about vegetable or meat broth
2 sachets of saffron
Salt and Pepper To Taste
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The best Italian Ossobuco recipe || Dominique's kitchen
Ossobuco is a top dish from Italian cuisine. You do not have to travel to Italy to enjoy a delicious 'ossobuco alla Milanese' again. With these tips and recipe, you simply get the southern flavors to your kitchen. And that with our own Belgian veal.
WHAT YOU NEED TO KNOW ABOUT OSSOBUCO
Ossobuco alla Milanese ... you guessed it. This stylish Italian classic is originally from Milan.
The basis of ossobuco are veal shanks. The shanks are prepared with, among other things, carrots, onions and celery, usually in a tomato sauce. In the traditional ossobuco alla Milanese preparation no tomatoes are used. The recipes with tomato sauce can not really be called 'alla Milanese'.
This classic veal from northern Italy is the world’s best make-ahead dish—it tastes amazing on the second day.
Ingredients (serves 2)
2 veal shanks
2 tbsp of flour
1 diced onion
1 diced garlic
2 diced carrots
1 diced celery stalk
250 ml red wine
400 ml water + 1 beef stock cube (or 400 ml veal stock)
Parsley, thyme and bay leaf
olive oil
pepper and salt
For the full recipe, click here
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