“ the Most important thing - correctly to turn “Franchesko, what such ossobuko?
In translation from Italian ossobuco means “ a bone hole “. This one of the most known dishes of the traditional Italian cuisine, which basic component - parts of the veal shin, tomlenye on slow fire. This year, by the way, ossobuko it has been chosen by association GVCI a symbol of original Italian cuisine, and this dish prepared under the traditional recipe in the same day the chief - povary in 70 countries of the world.
that it for association?
It is the international virtual group the head cook, victualers and fans of the Italian cuisine, numbering thousand participants from all corners of the world which exchange many years experience at a specialised forum. Any time back we have understood that Italian cuisine changes, all leaves from roots further. Also have decided to found annual day of traditional Italian cuisine for preservation of its authenticity. This year we celebrate ossobuko.
In the menu of your restaurant is ossobuko?
Under the traditional, house recipe ossobuko - very fat, nourishing, heavy dish which many hours prepare. I prepare it only to order - as a part of the banquet menu, I use less oils and I reduce suppression time a little. But nevertheless it is necessary to extinguish long that not only meat, but also cartilages, a connecting fabric of the veal foot became gentle and melted in the mouth.
meat extinguish on a stone?
Yes, back veal shins cut across a bone for pieces in the size 4 - 5 sm at width and 8 - 10 sm at length and prepare so that in bones the marrow, especially valued gourmets has remained.
what meat use for this dish?
Is better to take the New Zealand veal - it is especially good. But I often prepare and from local veal - itself I choose and I undress meat.
and age of a calf - the more youngly, the better?
Is not present, very much the other way. The the calf, the vodjanistee on taste meat is more younger. Though in Italy love dairy calfs - their meat pink, almost white, I prefer such meat to use on karpachcho, and for other dishes, in my opinion, in it there is no taste and colour. For ossobuko in an ideal it is necessary to take meat of a mature calf, it has richer structure and the sated taste.
Gremolata is a sauce?
It is seasoning from the crushed parsley, a polished dried peel of a lemon and the ground garlic. She traditionally moves to ossobuko.
How to prepare it ossobuko?
the Pieces of a back veal shin cut across a bone by pieces 5 on 10 sm it is fried in a thick-walled pan on a mix olive (75 ml) and creamy (100) oils for five minutes from each party. Further the most important thing - correctly to turn, accurately and in time to keep a marrow. We spread meat and superfluous fat is merged. In a pan it is added a new mix of oils in the same proportion, we brown a Parma ham, a celery, carrots and an onions cut by cubes on 5 mm, we add 300 ml of dry white wine. In a mix it is poured in 800 ml of the veal broth, we add 200 g the cut tomatoes without a peel, we lead up to boiling. Accurately we spread in the received mix meat pieces, we cover from above vegetables, we water with a broth, we cover a pan with a foil and we put in heated-up to 180 degrees an oven. In two hours we remove a foil and it is baked still half an hour, for formation of a ruddy crust on a meat surface.
as it is served?
On the warmed-up plate we spread a portion of meat with a stone, we sauce from roasting, we strew gremolatoj, white pepper. On a garnish it is accepted to submit rizotto on - milanski - a traditional dish from rice with parmesan and a saffron.
with what wine it is combined ossobuko?
the Riches of taste of this dish will perfectly shade dry Tuscan Kjanti. If to speak about traditions Kjanti should be in the stocky big-bellied bottle braided to half by a bast which is called fiasco, allowing to maintain the necessary temperature of wine during long meals. However now quality Kjanti spill, basically, in standard bottles “ without a basket “ that it is a pity.