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Milanese bone hole and gremolata

Milanese bone hole and gremolata


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Heat the oil in a deep frying pan.

Put the meat through the flour and brown it well on both sides.

Meanwhile, peel the carrot and cut it into thin slices.

Peel an onion and finely chop it.

Remove the meat and fry the onion.

Add the carrot slices and the chopped pepper.

Put the bay leaves and brown everything for a few minutes, stirring.

Put the white wine, bring to a boil and then add the soup.

When it starts to boil, add the meat and simmer over low heat and cover for 40 minutes.

Cut the tomatoes into 4 or 6 parts - remove only the white part, leave the peel and seeds.

Add the tomatoes and tomato paste, salt, pepper and simmer for another 20 minutes.

Meanwhile, prepare the gremola: finely chop the parsley and garlic, add the grated lemon peel.

Mix everything and put in a small serving bowl.

You can serve it with risotto, polenta, etc. Provide a teaspoon to serve the marrow.

Good appetite!


Recipe collection

A specialty of lumbar cuisine. Pellegrino Artusi introduces the Milanese hole bone recipe in his book, & # 8221Science in the kitchen and the art of eating well (& # 8221Science in the kitchen and the art of eating well & # 8221). The book can be considered a "scientifically tested" manual: each recipe was the result of tests and experiments of Italian cuisine. Artusi was the first to include recipes from all regions of Italy in a single cookbook.
I present a simple and unpretentious way of preparation.

Ingredients: the quantities are for 2 servings
& # 8226 20 g butter
& # 8226 2 calf leg medallions, with bone, cut into 3-4cm thick slices, approx.300-350 g pcs
& # 8226 2 cloves of garlic, crushed
& # 8226 2 tablespoons olive oil
& # 8226 200 g canned tomatoes, finely chopped
& # 8226 150-200 ml white wine (can also be used red)
& # 8226 200 ml meat soup or hot water
& # 8226 2 tablespoons white flour
& # 8226 sare
& # 8226 freshly ground pepper
For the gremolata
& # 8226 1 clove of garlic, finely chopped
& # 8226 4 tablespoons fresh parsley
& # 8226 grated lemon peel


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OSSO BUCO WITH CREAMY MAMALIGA

Osso buco with creamy polenta & # 8211 Italian recipe very easy to prepare, tasty, is one of the best recipes for slow cooked beef stew with vegetables and wine. Traditionally it is accompanied by risotto and gremolata (a mixture of parsley, grated lemon peel and garlic), but as a garnish can be used pasta, creamy polenta (find recipe if you click here) or even a mashed potato.

Osso buco with creamy polenta, prepared in Italian style, with milk and cheese, is a perfect combination that can be enjoyed with gusto, until nothing is left on the plate.

To prepare osso buco you need to buy relatively thick pieces of meat & # 8211 of 4-5 cm, which have bone marrow in the middle. I also sometimes use them to prepare clear beef noodle soup.

It would be good if the pieces of meat also have a kind of membrane around them, which will help the meat to remain around the bone. But, even with this, it can happen that during cooking they get used to the bone.

Osso buco with creamy polenta The recipe has a complicated name, but I assure you it is not difficult at all. The origin of this recipe is in northern Italy (Lombardy area & # 8211 Milano) and you can find it under the name of & # 8220osso buco alla milanese & # 8221, and the translation of the name means pierced bones. The meat is incredibly tasty when cooked with bone over low heat. You will know that osso buco is ready when the meat is tender and you notice that it comes off the bone.

Some tips for preparing the osso buco creamy polenta recipe:

  • 1. If you do not have white wine you can use red wine.
  • 2. Flouring the pieces of meat with flour also helps to thicken the sauce
  • 3. Beef broth with bone does not cook over high heat, so if you are in a hurry, choose another recipe!
  • 4. You can use bay leaves or thyme instead of sage leaves
  • 5. even if you choose to cook the recipe in a crock-pot, brown the meat, because the final taste will be influenced by this & # 8211 in this case set the appliance to 3 or 3.5 hours on HIGH.
  • 6. You can prepare osso buco in the oven & # 8211 best in the cast iron pot with lid & # 8211 at 180 ° C for about 3 hours.
  • 7. Regarding the creamy polenta, I recommend that you do not prepare it with fast-cooking corn
  • 8. adjust the time so that when you finish cooking osso buco the polenta will be ready.

Other recipes for slow cooked beef stew can be found here:

I prepared this recipe last year in June, but I only managed to post the creamy polenta. I accidentally moved the folder with the pictures with osso buco among those posted and only these days I came across it by chance.

Now I leave the list of ingredients and how to prepare for osso buco with creamy polenta:

INGREDIENT:

4 pcs. rasol de vita & # 8211 osso buco

1 teaspoon peppercorns

1 tip of cinnamon knife

1 teaspoon grated lemon peel

Even if they are to be cooked in a Crock-Pot / Slow Cooker, the pieces of meat and vegetables will be pre-cooked. Sure, you can skip this, though

For everything to go fast I cleaned, washed and chopped onions, carrots and celery, then I rolled each slice of brine through flour, then I lightly browned them on both sides & # 8211 just enough to catch a little color - around 2-3 minutes on each side. Not all the pieces took place in the pan, so I fried them one by one, 2. I took the meat out on a plate and put the vegetables in the same pan. I sautéed them a little, adding the grated lemon peel.

I moved the vegetables in a large pot (with the oil in which they were hardened), I put osso buco and I poured the wine over them.

I added beef soup, tomato juice, 1 teaspoon peppercorns, 1 knife tip of cinnamon and sage leaves.

I put the lid on and let it cook over low heat for 60 minutes. After this interval I turned the meat and added the garlic given by the press.

I put the lid on and left it for another hour, but I checked from time to time if I needed to add more liquid or if the pieces of brine needed to be rotated. About 20 minutes before I stopped the fire I started to prepare the creamy polenta. I left the link to the recipe in the introduction.

It is important that the polenta is warm, that you can take advantage of the velvety texture and creaminess of the melted cheeses.

I turned off the stove after 2 hours. The meat was very tender and fell off the bone. The cooking time depends on the age of the meat.

How good is this osso buco with creamy polenta! Don't forget to add sauce.

I hope you will try the recipe because it is extraordinarily tasty.

I invite you to follow me on YouTube.


Bone hole


We clean all the vegetables, wash them and chop them finely.

In the pressure cooker we add in turn: veal rinds, carrots, onions, garlic, pepper paste, tomato sauce, pepper, salt and water.

Put the lid on, put the pot on the stove over high heat until it starts to whistle, then reduce the heat to low and let it boil for approx. 30 minutes.

If you do not have a pressure cooker you can prepare the food in a regular pot, so the cooking time is increased by another 1 hour, and when the liquid decreases it must be filled with hot water.

Meanwhile, peel and finely chop the onion, then put it with olive oil in a saucepan for 2 minutes.

Add the rice and let it cook for another minute, stirring constantly. We put the curry powder, salt and half of the chicken soup, which must be hot.

Let it boil for approx. 20 minutes, stirring occasionally and topping with chicken broth when the liquid starts to drop.

At the end, add the sour cream and grated Parmesan cheese, mix well and cover the rice with a lid.

Return to the pressure cooker, open the lid after the pressure has dropped and let Osso buco boil without the lid for another 15 minutes.

We prepare the gremolata according to the recipe here.

Serve hot, one brush with 4-5 tablespoons of risotto and grated sprinkled on top.


Ingredients

Ingredients for 4 people:

  • 1kg of veal in the form of 4 thick slices of veal (veal shank or veal blanket)
  • 50 g butter
  • 8 crushed peeled tomatoes
  • 2 sprigs of celery
  • 2 onions
  • 4 bay leaves
  • 1 carrot
  • 2 cloves garlic
  • Flour
  • 6 cl of olive oil
  • 1 glass of white wine
  • 25 cl of beef broth
  • salt, black pepper

For the gremolata

  • ½ bouquet of flat parsley
  • 2 anchovy fillets
  • the zest of an untreated lemon
  • 1 clove of garlic

Osso Buco Milanese

Osso Buco Milanese is a recipe specific to Italy. After many, many efforts, I managed to find an Osso Buco comparable to the one found in Italian restaurants.

Osso Buco Milanese is a kind of stew. The name means & # 8220hole with hole & # 8221 or & # 8220hole drilled & # 8221. It bears this name due to the bone from the veal broth, full of marrow, which after preparation remains empty. After the preparation is finished, sprinkle over this dish & # 8220gremolata & # 8221 (or Gremolada), a mixture composed of parsley, garlic, grated lemon and orange peel (I personally like to add a tablespoon of lemon juice). This recipe will become, I'm sure, one of your favorite recipes.

To prepare Osso Buco Milanese you will need the following ingredients:2 veal grinders, cut into pieces 3-5 cm thick 4 tablespoons flour 6 tablespoons olive oil 50 g butter 100 g bacon, kaizer or lean ribs, diced 1 red onion, diced 1 celery, chopped cubes 3 carrots, chopped cubes 1 head of garlic, cut in half 250 ml white wine 250 ml brandy 1 tablespoon balsamic vinegar 1 liter veal or chicken soup 2 bay leaves a sprig of green thyme (or 1 teaspoon dried thyme ) 1 sprig of green rosemary (or 1 teaspoon of dried rosemary) 4 tomatoes, peeled and chopped salt and pepper to taste.

To prepare Gremolata you will need the following ingredients: grated peel from an orange grated peel from a lemon 2 cloves garlic, mashed 1 tablespoon green parsley, chopped 1 tablespoon lemon juice.

Preparation:Season the pieces of meat with salt and pepper, on both sides. They are then passed through the flour, taking care that the flour is not in excess, then place them on a plate.

Put a pot on the fire, matching the stove to medium heat. Add the olive oil and butter, and leave until the butter melts. Add the pieces of meat, browning them for 2-3 minutes on each side, until they turn yellow-brown.

Remove the pieces of meat from the pot and set them aside on a plate. Discard the oil in which the pieces of meat were fried, put a little oil and butter in the pot again, then add the bacon, which you brown for a few minutes, until it turns brown.

Add onion, celery, carrots, and leave for about 10 minutes for the flavors to combine. Add the garlic, let it brown for another 2-3 minutes, stirring all the time.

Add white wine, brandy, balsamic vinegar and simmer for 1-2 minutes. Then, add the meat to the pot, pour the soup, add the tomatoes, bay leaves, thyme and rosemary, bringing the composition to a boil.

Cover the pot with a lid and simmer for about 3 hours.

When it is at the end of the cooking period, put the lid aside and try with a spoon if the meat is cooked. If so, put out the fire and prepare & # 8220Gremolata & # 8221.

Put the grated orange and lemon peel in a bowl, along with the crushed garlic and chopped parsley. Mix well to blend all the ingredients. If you want you can put a tablespoon of lemon juice.

Now Osso Buco Milanese can be served.

Place a piece of meat on a plate, along with a tablespoon of vegetables and some of the sauce. Sprinkle a teaspoon of & # 8220gremolata & # 8221 over the meat and it can be served with pasta garnish (like the Italians) or with mashed potatoes (mashed potatoes), rice or even polenta. I guarantee that it is delicious with both mashed potatoes and pasta.

Preparation in images:


Good luck with the preparation and great appetite!


How do we make Osso buco with gremolata?

Ingredients for Osso buco:

  • 1.2 kg of beef broth, that's how much the 3 pieces I took had
  • 50-60 g of white flour
  • 70 ml vegetable oil with neutral taste
  • 300 g carrots
  • 100 g parsnips
  • 100 g celery
  • 1 medium onion
  • 3-4 cloves of garlic
  • 200 g mashed tomatoes
  • 250 ml dry white wine
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 2 bay leaves
  • Salt and pepper to taste

Method of preparation:

We clean the vegetables and cut them into cubes.

Peel the onion and garlic and finely chop them.

We cut the outer tendons of the rasol.

Season them with salt and pepper, then pass them through flour and fry them until they are nicely browned in a hot pan with vegetable oil.

Take the pieces of meat out and add the vegetables with the onion and the garlic, heat them in the remaining fat over medium heat.

Add thyme, rosemary, bay leaves, tomato sauce and season with salt and pepper.

Pour the vegetable composition in an oven tray, place the pieces of meat on top and add 1-2 more cups of water, enough to cover the meat up to half. Put the lid on and bake for about 2 hours or until the meat is soft. We check from time to time that it does not run out of liquid. If necessary, add a little more.

Serve on a bed of mashed potatoes / rice / etc. I put the couscous on the bed and put the gremolata on top. Simple, tasty and easy to prepare.


How to prepare the osso buco?

L & # 8217osso buco is prepared with calf hocks. Contrary to our French habit, veal in Italy is an almost red meat. So the flavor of the dish is more intense than what we can prepare here. Indeed, milk calves are a French specialty and in Italy, one enjoys & # 8220broutards & # 8221, ie calves that have already been in the meadows and grazed grass, which makes the red meat.

Another specificity is that the shank is cut thicker in Italy. Around 4 cm while in France it is a maximum of 2 cm. This greatly reduces the cooking time for this osso buco recipe which was originally supposed to cook for 2:30. Our recipe for osso buco in French therefore presents vegetables more apparent than what you will make in Italy where the vegetables have completely melted in the sauce.

Normally, as we are in the north of Italy, osso buco is prepared with butter. But I prefer it to olive oil, which makes it less sweet but more intense in flavors.

What is a stir-fry?

To prepare aromatic toppings, the Italians use not the garnished bouquet but the fried. It is a sauté of small vegetables lightly caramelized in olive oil that gives flavor to the dish. I'm talking at length about the soffritto in my article on tomato paste. You can remember this ASTUCIA to garnish your sauces with stew, tes sauces wine-based, tes marinades or simply, yours tomato sauces.



Comments:

  1. Madu

    There is something in this. Thank you for your help in this matter, the simpler the better ...

  2. Corday

    Don't be fooled about this.

  3. Eldridge

    remarkably, very useful idea

  4. Vudorisar

    Moscow did not immediately build.

  5. Goran

    Excellent question

  6. Dixon

    You don't have to try everything

  7. Zulugami

    Bravo, they are simply magnificent thinking



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