Italian cuisine is not just pasta and pizza. Whoever limits himself to thinking that closes to a very small portion of what is really a vast gastronomy. While it is undeniable that pizza and pasta are a delight, and probably two of the best-selling elaborations in the world, the Italian peninsula has an infinite salty recipe book - sweet is also, but we can talk about it another day- It includes endless vegetables, cereals, grains, legumes and different proteins. Just one example of those many dishes is the ossobuco alla milanese, typical of the region of Lombardy and especially - it is not necessary to be very clever - of Milan.
The literal translation of ossobuco is something like "hollow bone" and refers to the cut of beef that in Spain is known as bearbuck or jarrete. In this recipe it is made as a stew, with a previous stir-fry of onion, carrot and celery, which is the basis of many elaborations in Italian cuisine. Regarding the bear, two details are important: use pieces that are at least three centimeters thick, and carefully remove the membrane that covers them so that they do not deform during cooking.
To prepare the ossobuco alla milanese you don't have to be a master cook, but like all stews, ask for patience. It is typical to serve it with a gremolata of parsley, garlic and lemon peel and accompanied by risotto alla milanese, also from Milan, characteristically yellow for the use of saffron. If doing a risotto is a lot of work, the ossobuco alla milanese will also be great with polenta or mashed potatoes.
Difficulty
Properly pronounce the "ll" there . And have a little patience.
Ingredients
For four generous portions
For the ossobuco
4 bear cub cuts of about 3 cm (approximately 1 kg)
1 carrot
1 onion
1 branch of celery
100 ml white wine
40 g butter
3 tablespoons crushed tomato
Meat broth (amount needed)
Wheat flour
Olive oil
For gremolata
A generous handful of parsley
The skin of half a lemon
1 clove garlic
Elaboration
Remove the diaphragm membrane. Pass them in flour and brown them on both sides in a pan with a little olive oil. Salt and reserve. Deglaze the pan with the white wine and set aside.
Cut the celery, onion and carrot into small cubes. Saute the vegetables in a pot with the butter.
Add the meat, wine and crushed tomato. Cover with meat broth. Let it cook for two hours over low heat. Test the salt point and correct if necessary.
Prepare the gremolata by very finely chopping the skin of lemon, parsley and garlic. Serve the bear accompanied by part of the vegetables and the gremolata above.
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