Ossobucco alla Milanese – Italian Recipe from Milano

Ingredients (2 servings):

  • 2 cross slices of veal shanks, about 4 cm thick, with the bone in the middle
  • 1 large onion
  • a few tablespoons olive oil
  • 100 ml white wine
  • 2 tablespoons rye flour
  • 50 b butter
  • 250 g button mushrooms
  • 1-2 sprigs of rosemary
  • 1 lemon for its rind
  • 1 bunch of parsley leaves
  • 2 garlic cloves

Preparation method:

  1. Cut the onion into slices.
  2. Halve the mushrooms.
  3. Heat half of the oil in a large frying pan and fry the sliced onions until caramelized and golden.
  4. Pour in the wine and cook until the wine is evaporated and then turn off the heat.
  5. Cut the skins of each veal shank slice in 3 places, so it doesn’t squeeze the meat when frying.
  6. Heat the rest of the oil in another frying pan, add the veal shanks and fry 2-3 minutes without moving them.
  7. When golden brown, flip them and fry them on their other sides for 3 more minutes.
  8. Remove the meat from the pan and set aside. Add the litre of stock and deglaze the pan.
  9. Transfer the ossobucco slices to the pan with fried onions, together with the rosemary sprig, and the deglazed liquid from the other pan. Season with salt to taste and cook for about 20 minutes.
  10. In a smaller, pancake pan add the flour. Heat up by keep stirring until the flour is browned but not burned.
  11. Add the halved mushrooms and cook for 20 more minutes, until the meat is soft and detached from the bone.
  12. Meanwhile, prepare the gremolata:
  13. Chop the parsley.
  14. Chop the garlic cloves.
  15. Grate lemon’s rind.
  16. Add to a smaller bowl the chopped parsley, chopped garlic, grated lemon rind and 2 tablespoons of olive oil. Mix them well together to emulsify a bit.
  17. Serve the ossobucco slices with their mushroom sauce and top it with a spoonful of gremolata.

Sauteed Butterfish Asparagus and Shimeji Mushrooms with Beurre Blanc

Ingredients (2 servings):

  • 2 pieces of butterfish fillet
  • 3 shallots
  • 200 g shimeji mushrooms
  • 1 legatura asparagus
  • 100 g butter
  • 50 ml dry white wine
  • 25 ml white wine vinegar
  • salt and white pepper

Preparation method:

  1. Slice thinly the shallots.
  2. Clean the asparagus and discard their lower thirds.
  3. Clean the shimeji mushrooms.
  4. Season the butterfish with salt and freshly ground black pepper.
  5. Melt a knob of butter in a large frying pan
  6. Add the butterfish fillets and the asparagus stalks and braise over medium-low heat for 3 minutes.
  7. Turn the fish pieces on their other sides and add the shimeji mushrooms.
  8. Season the vegetables with salt and pepper, add a bit of butter on top of each fish, cover the pan and saute for another 3 minutes.
  9. Remove the pan from fire and keep covered with the lid.
  10. Prepare the beurre blanc:
  11. Add to a smaller put the sliced shallots, wine and vinegar.
  12. Cook over medium heat to reduce the liquids until only 2-3 tablespoons of liquid still remain.
  13. Bring the heat to low and start adding 1-2 knobs of butter at a time in the pot, stirring them with a metal whisk to melt and emulsify.
  14. When those butter pieces almost melted add some more.
  15. Continue adding the butter pieces until all of them are melted in the sauce and it has thickened so it coats the back of a spoon.
  16. Pass the beurre blanc sauce through a mesh sieve to separate the chives and get a smooth sauce. Season with some pepper and extra salt if needed.
  17. Serve a slice of butterfish in the middle of each plate, surrounded with the vegetables and topped with lots and lots of spoonfuls of beurre blanc.

Bramboracka – Czech Recipe – Potato Soup with Mushrooms and Sausage

Ingredients:

  • 3 Czech sausages
  • 5 large potatoes
  • 1 large onion
  • 4 medium carrots
  • 3 celery stalks
  • 500 g portobello mushrooms
  • 1/2 red bell pepper
  • 2 bay leaves
  • 1 teaspoon caraway seeds
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 6 garlic cloves
  • 2 tablespoons marjoram
  • salt and pepper to taste

Preparation method:

  1. Slice the sausages into 1 cm thick pieces.
  2. Cut the potatoes into small cubes.
  3. Chop the onion.
  4. Slice the mushrooms.
  5. Slice the carrots.
  6. Slice the celery stalks.
  7. Slice the red bell pepper.
  8. Crush the garlic cloves in a mortar and pestle together with the marjoram.
  9. In a large stock pot or dutch oven, add the onion and polish sausage and cook on medium for 8-10 minutes.
  10. Add the cubed carrots, celery and parsnips and cook for 5 minutes more, stirring often.
  11. The juice of the vegetables and the polish sausage should be enough to keep them from sticking, but if necessary, add 1-2 Tbsp of butter.
  12. Then add the mushrooms, water, caraway seeds and bay leaves and cover.
  13. Cook for 30 minutes. Serve hot.
  14. Melt the butter in a large pan, add 2 tablespoons of flour and whisk until lightly browned.
  15. Add one cup of cold water and whisk until flour makes a thick paste.
  16. Add this flour mixture to the soup, stir well and cook for another few minutes.
  17. Serve hot.