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!

Ossobuco with Brocolli seasoned with red wine reduction

Here I prepared a delicious Italian main course with ossobuchi and vegetables in particular I used the chopped carrots, onion and celery and I accompanied ossobuco with boiled broccoli. Everything is seasoned with a sweet red wine reduction prepared with honey, Bardolino red wine and marjoram.

INGREDIENTS (for 2 people):
2 Ossobuchi

200 g of Broccoli
2 Carrots
1 Onion
2 Celery

2 Tablespoons of honey

1 Glass of Bardolino red wine

Marjoram


PREPARATION TIME: 30 minutes

COOKING TIME: 40 - 50 minutes

WINE: Bardolino (Red Wine)

PREPARATION

Chop the carrots, the onion and celery. 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. Prepare the red wine reduction: in a small pan put the honey, one glass of red wine and a bit of marjoram. Let it boils until the red wine will be reduced. 

Boil the broccoli. Serve hot, place in a plate the ossobuco with the vegetables, some broccoli sprinkled with salt and on the top pour the red wine reduction.

BUON APPETITO!

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!