Tuesday, November 27, 2012

Picture(s) Of The Week

Roman Autumn Markets

It's such a pleasure to stroll through the traditional Roman Markets.
They are lively,colorful and an important way of Italian life.  They are also supporting local farmers and are a great way to eat locally.
When you watch the different stalls at a farmers market, you know in which season you are.
Look at these pictures.  Don’t they say autumn with every product?
It’s also fantastic because you get cooking tips both from sellers and shoppers, they know their products and how to prepare them best. And they always enjoy a nice chat.

Aren’t these fresh Funghi Porcini (wild mushrooms) lovely?

Friday, November 23, 2012

Eatalia - Osso Buco

Osso Bucco is one of the most popular dishes of Italian cuisine.
It’s also a dish men love. At least,  according to my personal opinion poll among friends and family. Just ask my husband!

Every Italian family has its own “secret “ ingredients to give this recipe a personal twist.
I like to add several kitchen herbs like thyme, rosemary, a bay leave and - my secret ingredient -  a bit of aceite balsamico.

You need:
- 4-5 veal shanks ,about  1.3kg  (2.8 pounds)
- 3/4 cup of  chopped celery
- 3/4 cup of chopped carrot
- 1/2 cup of chopped onions
- 1 clove of garlic (just to rub the veal shanks with it, then dispose)
- 1 bay leave
- 3 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1 cup dry white wine
- 1/2 cup of plain flower
- 3 cups meat stock
- 3 tablespoons oil
- 1/4 cup tomato paste
- 1 tin can of tomatoes, chopped
- 1 dash of aceite balsamico
-salt and pepper

For the Cremolata :
- 1/2 cup finely chopped ,flat parsley
- 1/2 spoonful of grated lemon zest
- 1 medium garlic clove, very finely chopped
Mix everything and top the Osso Buco with the mixture just before serving.

Slightly rub the meat with the garlic glove, then dispose the garlic.
Season the meat with salt and pepper, slightly dust it with flower and  shake off all excess.
Brown the veal shanks until golden (choose a large enough pan to fit them all at once).
Remove them  and set aside.
In the same pan (add a bit more oil if necessary) add onions, celery and carrots and  cook them until tender.
Return the meat to the pan, add tomato paste and  chopped tomatoes and cook for a further minute.
Add wine, meat stock and the aceite balsamico.
Cover and cook gently for about ¾ hours or until meat is tender, but does not fall off the bone.
Blend the vegetables  with the liquid in the blender to get a creamy and delicious sauce.
Sprinkle before serving with the Cremolata.
Serve with Polenta or Fettucini.
Serves 3-4.


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