... AMONG CELERY AND ONIONS.....
... WITH
JOANNA
LINDA 1 (here with Joanna)
LINDA 2 AND KATHY
THEY "SQUEEZED" LADY'S FINGES LAYERING THE TIRAMISU'; THEY COOKED AN EXQUISITE SAFFRON RISOTTO WITH OSSOBUCO......
....... HOPING TO BE ABLE TO "EXQUEESIT" IN THE JEANS ONCE BACK HOME.....
.... AND BEING HAPPY TO WEAR THE APRON FOR THE "UFFICIAL" PHOTO SO THAT THEY HAD NOT TO HOLD THEIR STOMACH!
THEY LOVED THE "BURST OF THE LEMONY FLAVOR" IN THE:
OSSOBUCO
4 Veal shank slices
30 gr butter
30 gr olive oil
1 small onion
1 small carrot
1 tbs tomato paste
the zest of 1 lemon
1 tbs chopped parley
4 salted anchovies
100 ml white wine
flour to dust
beef broth
salt and white pepper to taste
Mince the onion and the carrot.
Heat the olive oil and the butter together. Cook the vegetables slowly, letting them to “sweat”.
Score the fat surrounding the ossobuchi in a few points. Dust them with the flour.
Take out the cooked vegetables from the pan and set aside.
Sauté the ossobuchi on both sides.
Put the cooked vegetables back into the pan.
Wet with the wine and let it to evaporate.
Season with salt and pepper.
Add the tomato paste.
Lower the heat and cook gently, stirring occasionally, scraping the meat if it sticks on the bottom and wetting with a little broth, for about 40 minutes.
Meanwhile prepare the “gremolata”: chop the lemon zest with the anchovies; mix with parsley.
Fine minutes before the end of the cooking, add the gremolata and cook for 5 more minutes.
Serve with risotto.
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