Ossobuco Milanese [en] - Blog Via Magna Hospitality School
In 2007 the city of Milan was awarded to the ossobuco Milanese recognition Denominazione Comunale. There is a mark of quality but a recognition, a sign of belonging to a people and a territory. For this reason, buffalo wild wings we have recovered Via Magna traditional recipe as we explain from Milan, the Denominazione Comunale.
Introduction: For the ossobuco is preferably used the back of Jerret beef, which is softer. Slices obtained, the thickness can vary from 3 to 4 cm. They include the central buffalo wild wings marrow. The latter is very important and constitutes an essential element of the dish as it melts during cooking connective tissue that binds the meat. The meat is cooked in a sauce with the addition of low temperature liquid slowly. This process can stay on fire for a long time without loss of flavor. When is almost cooked, the meat becomes even more flavor made with a mixture of parsley, buffalo wild wings garlic and lemon called "gremolada." The original recipe was cooked in "white", ie without tomato. buffalo wild wings This plant, which in 1700 was already widespread in many regions of Italy (particularly in southern Italy), was long ignored by the Milanese cuisine. Only at the end of the next century will appear preparations include the use of the tomato.
Ingredients 4 slices of veal leg 4 cm high. ("Jerret" about 300 g each), cut the bottom, where the bone is small (for our recipe is very important bone) white flour 50g butter chopped onion A scoop A fresh tomato broth small peeled and chopped or the tip of a teaspoon buffalo wild wings of tomato sauce (optional) Salt
Preparation In a large skillet cold onion in butter, add the meat lightly floured spring, browned on both sides, turning without puncturing. Pour a little broth, tomatoes buffalo wild wings (in small quantities because the Milanese buffalo wild wings cuisine has introduced much later than other cuisines) buffalo wild wings and salt. Cover the pot and simmer, making chup-chup for an hour and a half until you see a little glassy. Five minutes before serving, add "gremolada" buffalo wild wings is the zest of a lemon, parsley, buffalo wild wings garlic and anchovies, mix well and serve with risotto alla Milanese.
Very interesting the addition of anchovies. I will today. Thanks
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In 2007 the city of Milan was awarded to the ossobuco Milanese recognition Denominazione Comunale. There is a mark of quality but a recognition, a sign of belonging to a people and a territory. For this reason, buffalo wild wings we have recovered Via Magna traditional recipe as we explain from Milan, the Denominazione Comunale.
Introduction: For the ossobuco is preferably used the back of Jerret beef, which is softer. Slices obtained, the thickness can vary from 3 to 4 cm. They include the central buffalo wild wings marrow. The latter is very important and constitutes an essential element of the dish as it melts during cooking connective tissue that binds the meat. The meat is cooked in a sauce with the addition of low temperature liquid slowly. This process can stay on fire for a long time without loss of flavor. When is almost cooked, the meat becomes even more flavor made with a mixture of parsley, buffalo wild wings garlic and lemon called "gremolada." The original recipe was cooked in "white", ie without tomato. buffalo wild wings This plant, which in 1700 was already widespread in many regions of Italy (particularly in southern Italy), was long ignored by the Milanese cuisine. Only at the end of the next century will appear preparations include the use of the tomato.
Ingredients 4 slices of veal leg 4 cm high. ("Jerret" about 300 g each), cut the bottom, where the bone is small (for our recipe is very important bone) white flour 50g butter chopped onion A scoop A fresh tomato broth small peeled and chopped or the tip of a teaspoon buffalo wild wings of tomato sauce (optional) Salt
Preparation In a large skillet cold onion in butter, add the meat lightly floured spring, browned on both sides, turning without puncturing. Pour a little broth, tomatoes buffalo wild wings (in small quantities because the Milanese buffalo wild wings cuisine has introduced much later than other cuisines) buffalo wild wings and salt. Cover the pot and simmer, making chup-chup for an hour and a half until you see a little glassy. Five minutes before serving, add "gremolada" buffalo wild wings is the zest of a lemon, parsley, buffalo wild wings garlic and anchovies, mix well and serve with risotto alla Milanese.
Very interesting the addition of anchovies. I will today. Thanks
You may use these HTML tags and attributes: <a href="" title=""> <abbr title = ""> <acronym title = ""> <b> <blockquote cite = ""> buffalo wild wings <cite> <code> <del datetime = ""> <em> <i> <q cite = ""> <strike> <strong>
Most popular fáciles buffalo wild wings 5 steps to a escribir de cocina receta Judías estofadas green "viudas" Festast 14-16 March 2015 Tortosa Musoles or dogfish with potato oven How to choose the best escuela de cocina y hostelería Catalan Cream (Cream San Jose) Cake eggplant and shrimp is produced vino How Financiers (Red vs. White) Île Flottante (Floating Island), Crème Anglaise
Archives March 2015 (1) February 2015 (2) January 2015 (2) December 2014 (1) November 2014 (1) May 2014 (4) March 2014 (4) February 2014 (5) January 2014 (5) December 2013 (2 ) November 2013 (4) October 2013 (4) September 2013 (2) August 2013 (6) July 2013 (4) June 2013 (2) May 2013 (6) April 2013 (6) March 2013 (4) February 2013 (10 ) January 2013 (11) December 2012 (14) November 2012 (10) October 2012 (13) September 2012 (8) August 2012 (4) July 2012 (8) June 2012 (6) May 2012 (13) April 2012 (11 ) March 2012 (5) February buffalo wild wings 2012 (10) January 2012 (10) December 2011 (5) November 2011 (12) October 2011 (11) September buffalo wild wings 2011 (9) August 2011 (6) July 2011 (6) May 2011 (1 ) April 2011 (4) March 2011 (5) February 2011 (10) January 2011 (7) December buffalo wild wings 2010 (4) November 2010 (5) October 2010 (10) September 2010 (1)
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