Steps to Prepare Carciofi Alla Romana Fritti

Ossobuco Alla Milanese

La loro particolarità è che non devono essere ricoperti completamente dal composto d'uovo, ma intrisi a velo.

Recipe Summary Ossobuco Alla Milanese

Ossobuco is one of the signature dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the marrow, a cut often just referred to as 'ossobucco'. The dish is finished with a gremolata, which is a mix of chopped parsley and lemon zest. In Milan, ossobucco is typically served with a saffron risotto.

Ingredients | Carciofi Alla Romana Fritti

4 veal shanks, sliced for ossobuco

1 dash all-purpose flour

1 tablespoon butter, or to taste

1 tablespoon olive oil, or to taste

1 tablespoon chopped onion

1 tablespoon chopped carrot

½ cup white wine

1 tablespoon tomato puree

salt and ground black pepper to taste

1 cup beef stock

¼ cup chopped fresh parsley

½ lemon, zested

Directions

Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked. Dust veal shanks with flour.

Heat butter and olive oil in a large skillet over medium heat. Add onion and carrot; cook and stir until softened, about 5 minutes. Add veal shanks; cook until browned, 3 to 5 minutes per side. Pour in white wine and simmer until reduced, about 5 minutes.

Stir tomato puree, salt, and pepper into the skillet. Pour in beef stock gradually, stirring between each addition. Reduce heat to medium-low, cover, and cook, turning veal shanks occasionally, until tender, about 55 minutes.

Mix parsley and lemon zest together in a small bowl. Stir into the skillet. Cook until flavors combine, about 5 minutes.

The cooking time will depend on the thickness of the shanks. Use a fork to ensure they are tender before adding the gremolata.

Info | Carciofi Alla Romana Fritti

prep: 15 mins cook: 1 hr 13 mins total: 1 hr 28 mins Servings: 4 Yield: 4 servings

TAG : Ossobuco Alla Milanese

World Cuisine Recipes, European, Italian,

Images of Carciofi Alla Romana Fritti

Carciofi Alla Romana Fritti / Il classico fritto misto alla romana, quello dei libri di storia gastronomica, prevede poi anche pandorato (del pane passato nel latte e poi fritto), crocchette, carciofi, costolette, cervella, animelle d'abbacchio e in generale carne di agnello.