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bones with holes and peas

Of all the great meals, my favorite without question is the osso buco (literally "hole bone " in Italian). This marvel of Italian cuisine for me is a source of pleasure that I can not describe. Simple. Without embellishment. Some taste combinations that speak to me, that's all. Afterwards, there is no secret, to concoct a good osso buco, it is mandatory to obtain a quality product: tender meat that melts in your mouth. Add to that the gremolada this essential finishing touch to any osso buco alla Milanese worthy of that name, composed of fresh parsley, lemon and garlic, and you know how the bird caging one of my kind ... for eternity!

Instead of the traditional osso buco, which usually accompanies with risotto alla milanese too, I proposed a version accompanied by rats and fried peas. That changes a bit. And then it is always a slow sugar and a vegetable. So there!

Osso Buco

Ingredients (serves 4)

4 slices of veal shank thick (4-5 cm) and 75 g of butter, flour to coat meat, 1 small onion, 1 carrot ; 1 small stalk celery, 100 g of puree / pulp tomato or tomatoes peeled and 50 ml dry white wine, 250 ml meat stock house (or 250 ml of water + 1 chicken bouillon cube or beef) 8 potato "rats Noirmoutier", 500 g peas (shelled or frozen) salt and pepper

Procedure

Lightly flour the slices of veal shanks. Heat the butter in a casserole or heavy-bottomed pan. Add the onion, celery, carrot, washed, wiped and finely chiseled. Jump seen high for 1 minute or 2, then add the slices of veal shanks. Add salt and pepper and adjust. Be sure to brown the shanks on both sides and on the sides.

When properly entered, moisten the meat with the wine and let the juice reduce for 1 minute. Add broth, tomatoes (or puree), reduce heat and simmer well, covered, for 45 minutes. Meanwhile, wash the skin of fingerling potatoes, dry, heat some butter and jump. Book. Cook the peas in boiling water or steam.

Gremolata

Ingredients

zest 1 / 2 lemon 3 sprigs parsley, a few drops of olive oil 1 small clove garlic

Procedure

Grate lemon rind. Wash, stem and wipe the leaves of parsley. A grinder or mortar pestle (see picture below), mash the ingredients together until a coarse paste.

ye shall serve the gremolata over the meat and cooked or mixed with hot sauce.

Bon appetite and soon,