International Italian Cuisines Day 2012: Osso Bucco
January 17 is International Italian Cuisines day and Italian chefs all over the world are participating by cooking Osso Bucco–the chosen dish of 2012. The annual event revisits traditional recipes that have lost its authenticity around the globe. Cream in your carbonara anyone? Or parmesan on your seafood pasta? The carnage!
Have a look at this year’s list of participating chefs here.
So, where are you off to for dinner tonight?
Recipe for Ossobuco in Gremolata alla Milanese (serves 2) by Mario Caramella, GVCI President
For the Ossobuco
4 hind veal shank cut 4 to 5 cm thick and 9 to 10 cm large
100 g celery brunoise
100 g carrot brunoise
100 g onion chopped
200 g butter
800 ml veal broth
300 ml white wine
120 g Prosciutto di Parma PDO (Parma ham) with fat, cut diced
200 g tomato, peeled, chopped
150 ml extra virgin olive oil
For the Gremolata
3 g lemon rinds, cut brunoise
6 g sprigs parsley, Italian, chopped
3 g cloves garlic, peeled and chopped
Salt and white pepper
1. Place half of the oil and butter in a casserole and heat over medium flame, season the veal and place in the hot casserole, brown for 5 minutes per side till they are nicely seared and golden brown.
2. Remove the veal and set aside.
3. Pour off the excessive fat, add the rest of the butter and the olive oil in the same casserole and add the carrots, the Parma ham, the celery and the onion.
4. Sauté at low heat until they are wilted.
5. Turn up the heat.
6. Add the wine and reduce till almost evaporated.
7. Add the tomato and the veal broth and bring to a boil.
8. Carefully arrange the veal in the casserole and spoon some of the vegetables and broth over it, the liquid should cover the surface of the veal, if not, add some more broth.
9. The casserole should contain the veal just right, however make sure your casserole is not too big or you will end up with to much sauce in the casserole, cxl- the right size brings the liquid cxl with the veal to a boil.
10. Cover the casserole with foil and place in a pre-heated oven at 180° Celsius, continue cooking for 2 hours.
11. Remove the foil for the last 30 minute so the surface of the veal will caramelize nicely. In the meantime prepare the gremolata by mixing the lemon skin brunoise with the chopped parsley and garlic. At this point the veal will be tender enough that you can eat it with the fork, and the marrow, well-cooked, will develop its characteristic unctuous texture and incomparable flavor.
12. To serve, remove the veal from the casserole and place it in a hot bowl. Remove the excessive oil from the sauce, add some veal broth if needed, bring to a boil, adjust the flavor and spoon it over the veal.
13. Sprinkle the gremolata on top and serve immediately.
Cross posted on the other blog where I manage, curate write and edit You’d be much better here.Beijing, italian international cuisines day 2012, marino d'antonio, mediterranean cuisine, milanese, osso bucco, recipes, sureño, the opposite house