Braised veal | Italy imported from France

I tasted this incredibly delicious food for the first time in Lorransk France. Host Alice did not want to shock us, It's even a favorite meal of her children, Although adults enjoy it more. Just normally cooked dinner. We are still discovering the world, that it can work normally. Zdeněk Pohlreich and Manu Riddi and the boys in action are already hosted in our country with this food. Everyone does it differently, But that is diversity.

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Tiskni
Servings Prep Time
2 osoby 15 minutes
Cook Time
230 minutes
Servings Prep Time
2 osoby 15 minutes
Cook Time
230 minutes
This is Italian food, Milan. So either you add tomatoes, which is a Central Italian affair and lower, or there will not be tomatoes there, convenient for Milan. Let's try the recipe, which is from the north. Without tomatoes. The meat is more important. Veal shaped with a marrow bone. You can only fry meat on lard (Riddi claims, that in the north of Italy did not use olive oil for a long time, So they had enough to do with butter), You can only give oil (The meat makes the pohreich on it) or to add a piece of butter to olive oil, To be satisfied everyone ...
Votes: 0
Rating: 0
You:
Rate this recipe!
Tiskni
Servings Prep Time
2 osoby 15 minutes
Cook Time
230 minutes
Servings Prep Time
2 osoby 15 minutes
Cook Time
230 minutes
This is Italian food, Milan. So either you add tomatoes, which is a Central Italian affair and lower, or there will not be tomatoes there, convenient for Milan. Let's try the recipe, which is from the north. Without tomatoes. The meat is more important. Veal shaped with a marrow bone. You can only fry meat on lard (Riddi claims, that in the north of Italy did not use olive oil for a long time, So they had enough to do with butter), You can only give oil (The meat makes the pohreich on it) or to add a piece of butter to olive oil, To be satisfied everyone ...
Braised veal | Italy imported from France
Need:
Units:
How do you:
  1. Season the slices with salt and pepper from both sides.
  2. Wrap in a smooth flour.
  3. Heat olive oil with a piece of butter. Fry the slices of meat from both sides, may not be completely baked like a steak. Then set aside.
  5. Put the finely chopped onion in a roast, to which we added another piece of butter. We rest for a few minutes. Somehow somehow, do not exaggerate.
  6. Přilijeme víno. We're giving a little bit.
  7. Return the meat to the pan and pour the broth. Cover and simmer for an hour.
  8. We prepare a gremolate: Mix the chopped garlic, grated lemon zest and chopped parsley.
  9. Add the gremolate to the meat. Dusíme ještě 30 minutes.
  10. Served with potatoes or polenta or rice. Or by Milan's risotto.
Tip:

Ossobuco or Osso Buco is a specialty of Lombard cuisine from veal shaped with bone, steamed with vegetables, with white wine and broth. It is often decorated with a gremolate and traditionally served with Risoto Alla Milaneses (Its yellow color gives him a pinch of saffron) or by polenta, Depending on the regional variant. Morek in the hole in the bone, prized,is a determining element of a bowl. Two types of ossobuco are modern versions, which has tomatoes and original version, which does not. Older version, Ossobuco in white, is flavored with cinnamon, by bay leaves and gremolaata. Modern and more popular recipe includes tomatoes, mrkev, celery and onion; Gremolate is optional. You can find the tomato version in Central and South Italy and also in America, Where the Italians brought this delicacy. The American version also appears carrots, petiolate celery and cinnamon or bay leaf.