Ossobuco with Puree of Potatoes

Here I prepared a delicious main course with ossobuchi and vegetables accompanied  with the puree of potatoes. I used the chopped carrots, onion and broccoli with the addition of tomatoes puree for the preparation of the ossobuchi and then I add a soft and tasty puree of potatoes.

INGREDIENTS (for 2 people):
2 Ossobuchi

50 g of Broccoli

80 g of tomatoes puree
2 Carrots
1 Onion
3 Tablespoons of extra virgin olive oil

Salt

INGREDINETS FOR THE POTATOES PUREE

500g of Potatoes

30g of butter

1 Glass of milk (150 ml)

Salt

Nutmeg

PREPARATION TIME: 30 minutes

COOKING TIME: 40 - 50 minutes

WINE: Bardolino (Red Wine)

PREPARATION

Chop the carrots, the onion and broccoli. Preheat the extra virgin olive oil in a large pan, add the chopped vegetables and let them sauté for few minutes. 

Add the ossobuchi and let them brown on both side. 

Sprinkle with salt and pepper, add two glasses of water and continue to cook for about 20-30 minutes. 

In the middle of the cooking add the tomatoes puree and continue to cook. 

Prepare the puree of potatoes: wash and peel the potatoes, boil them and when they are cooked mash the potatoes. Melt the butter in a casserole, add the mashed potatoes and the milk, mix all together and continue to stir until the milk will be completely absorbed. 

Sprinkle with salt and nutmeg and continue to stir for few minutes. 

Serve hot, place in a plate the ossobuco with the vegetables and the puree of potatoes.

BUON APPETITO!