Like modern Swabian woman makes it that way, I like to look online, which Metzger has my house on sale. Ossobuco - great to have a stew in this weather is just right. So much for theory. Since I am a fully working Swabian woman, unfortunately, I storm the butcher I trust most Fridays 5 minutes before closing. From
because Ossobuco, all sold out. Fortunately - as I discovered the wonderful looking stewed veal - just senza buco, completely without bone.
During an evening cook book pages I decided: the calf is still very classic osso buco, braised-moderate. Based on the nature of the cookbook "for the real Italian cuisine" - or woman Cucina Casalinga That uses the same recipe.
But 3 carrots, half celeriac process and half the diced leek .
1 onion and saute 2 cloves garlic in 1 tablespoon butter 1 tablespoon olive oil and .
The lightly floured veal and brown it in the form bound in a pan with 1 tablespoon olive oil extremely sharp all around.
take out, and deglaze with white wine 250 ML and 250 ML broth deglaze and release from the floor.
pour in order for the vegetables, 500 g of peeled canned tomatoes and 2 tablespoons tomato paste give it.
Neat season with rosemary, thyme, bay leaf, pepper and salt from the mill.
simmer over low heat for 3 hours. Every now and then pour in broth or wine ...
... and enjoy. We had rarely been so tender Veal. And the bones we lacked not so. That's why there are now more likely vitello senza buco.
0 comments:
Post a Comment