For the people who is interested ,
Here is my family recipe,
cheers
Pandora
OSSIBUCHI ALLA MILANESE
Category: meat
Nb persons: 4
4 Ossibuchi - each 200-250 g ; 4 cm of thickness
1 tbs flour
50 g butter
1 tsp tomato paste - diluited in 1 tbs of lukewarm water
1/2 onion - thinly sliced
1/2 cup white wine - dry
1 cup broth
salt
pepper
For CREMOLATA:
1 bunch parsley
1 little branch rosemary
1/2 clove garlic
1/2 lemon zest - only the yellow part
1 anchovy - under oil
Flour lightly the ossibuchi. In a frying pan, brown the onions in the
butter, then take away and put them in a dish. Put the ossibuchi in the
same frying pan with the butter and brown them both sides, soaking them
every so often with few wine; when it is completely evaporated add the
onions and the tomato paste salt and pepper (as taste). Put a lid and cook
at low fire for about 1 hour or till the meat will be tender, adding , if
necessary, few broth at a time.
In the meanwhile prepare the Cremolata (or gremolata): mince all the
ingredient of the list. Add this sauce to the meat ten minutes before it is
ready.
Another way is to mix the Cremolata to the marrow and then fill the holes
again with this sauce.
Note: traditional milanese dish is Ossibuchi with " risotto alla milanese"
(risotto with saffron), but you can accompaign them also with a potatoes
purée.
Nutritional facts per serving (daily value):
Calories 124kcal
Protein 1g (1%)
Total Fat 10g (16%)
Sat. 6g (32%)
Chol. 27mg (9%)
Carb. 4g (1%)
Fiber 0g (1%)
Sugars 1g
Calcium 10mg (1%)
Iron 0mg (1%)
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