Osso Buco alla Milanese

Osso Buco alla Milanese is a traditional Italian recipes from Milano. It is a cross-cut from the shank of veal braised with vegetables that can be served also accompanied with polenta. Ossobuco literally means hollow bone. The type of meat usually used for the preparation of this Italian recipe is the meat of veal, that for its tendernessis the ideal ones. The preparation of Ossobuco is simple: it is important to flour the ossobuco in order to obtain a sort of soup and then you can cook them together with peas, as in the recipe presented below, or with potatoes or as I said before served them with polenta. The cooking of the ossobuoco is stewed because in this way, adding tyme by time a bit of water, the meat keep its tenderness. The traditional recipe was prepared without tomatoes butb if you like it you can add some tablespoons of tomato puree in order to obtain a more delicious soup. Buon Appetito!

INGREDIENTS (for 4 people):
1 Chopped carrot
1 / 2 Chopped Onion
1 Chopped Celery
3 Tablespoons of extra virgin olive oil
80 g of Flour
4 Ossibuchi
2 Tablespoons of Tomato puree
1 Glass of White wine
150 g of Peas
Salt
Black Pepper

PREPARATION TIME: 10 minutes

COOKING TIME: 1 hour

WINE: Montepulciano d’Abruzzo (Red Wine)

PREPARATION
Make a chopped of carrot, onion and celery, preheat the extra virgin olive oil in a large pan (which is able to contain the 4 ossibuchi) and then add the chopped of vegetables and let it brown for about 5 – 8 minutes paying attention to not burned it.



In the meantime cover completely the surface of the ossibuchi with flour, and boil in salted water the peas for about 5 minutes.




Add the ossibuchi in the pan and let them brown on the both surface, add the wine and let it evaporate.





When the wine is evaporated add the tomato puree, sprinkle with some salt and black pepper and add some water.



Let the meat cook for about 20 minutes, then add the peas and continue the cooking paying attention that there is always in the pain enough water to not attach the meat to the pan.



Continue the cooking for another 30 minutes and when ossibuchi result tender (if the fork easily enter in the meat it is ok) serve them hot with some peas as side dish.
This is the result:



BUON APPETITO!

Tortiglioni Pasta with 4 Cheeses

This is a simple and fast Italian first course to prepare: you should have in your fridge only some delicious Italian cheese and some milk. To make the cheese sauce you can use any kind of Italian cheese except mozzarella because it is a thready cheese and for this reason it is not ideal to make a sauce, in order to obtain the best result you should melt the pieces of the 4 cheeses that you have choose in some milk and simply sprinkle with some black pepper! The Italian cheeses that I choose for this recipe are: Gorgonzola, a typical Italian blue cheese from Piedmont and Lombardy, Toma, an Italian semi-hard cheese typical of Piedmont and Valle d’Aosta, Casera, a typical cheese of Valtellina and Parmesan.

INGREDIENTS (for 4 people):
320 g of Pasta type “Tortiglioni”
1 Glass of milk
30 g of Gorgonzola cut in pieces
30 g of Toma cut in pieces
30 g Casera cut in pieces
30 g of grated Parmesan
Black pepper
Salt

PREPARATION TIME: 15 minutes

COOKING TIME: 15 minutes

WINE: Dolcetto d'Ovada Doc (Red Wine)

PREPARATION
Let salted water boil for pasta. In the meantime prepare the sauce of cheese: place in a pan the milk and the cheeses, let them melt



and then sprinkle with some black pepper.



When the water boils add the pasta and let it cook as indicated on the packaging, then drain them and pour on it the cheeses sauce.




Serve hot and if you want sprinkled on some other Parmesan.
This is the result:



BUON APPETITO!