Italian Food Recipes

Osso Buco alla Milanese is an unusual Italian recipes of this period, unusual because they are a typical dish of the winter period indeed often ossi buchi are served accompanied with polenta. But this week the weather in Milan is cold and so I want to prepare the delicious ossi buchi alla Milanese. Their preparation is simple: it is important to flour the ossi buchi in order to obtain a sort of soup and then you can cook them together with peas, as in the recipe presented below, or with potatoes or as I said before served them with polenta. You can also add some tablespoons of tomato puree in order to obtain a more delicious soup. Buon Appetito!

INGREDIENTS (for 4 people):
1 Chopped carrot
1 / 2 Chopped Onion
1 Chopped Celery
3 Tablespoons of extra virgin olive oil
80 g of Flour
4 Ossibuchi
2 Tablespoons of Tomato puree
1 Glass of White wine
150 g of Peas
Salt
Black Pepper

PREPARATION TIME: 10 minutes

COOKING TIME: 1 hour

WINE: Montepulciano d’Abruzzo (Red Wine)

PREPARATION
Make a chopped of carrot, onion and celery, preheat the extra virgin olive oil in a large pan (which is able to contain the 4 ossibuchi) and then add the chopped of vegetables and let it brown for about 5 – 8 minutes paying attention to not burned it.


In the meantime cover completely the surface of the ossibuchi with flour, and boil in salted water the peas for about 5 minutes.


Add the ossibuchi in the pan and let them brown on the both surface, add the wine and let it evaporate.


When the wine is evaporated add the tomato puree, sprinkle with some salt and black pepper and add some water.

Let the meat cook for about 20 minutes, then add the peas and continue the cooking paying attention that there is always in the pain enough water to not attach the meat to the pan.

Continue the cooking for another 30 minutes and when ossibuchi result tender (if the fork easily enter in the meat it is ok) serve them hot with some peas as side dish.
This is the result:

BUON APPETITO!