Category: Italian

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.

Parma Ham, Tête de Moine, Red Grapefruit, Arugula and Fennel Salad Recipe

Ingredients (2 servings):

  • a block Parma ham
  • Tête de Moine shaved Swiss cheese
  • 1 large red grapefruit
  • 100 g arugula
  • 1/2 fennel
  • freshly ground black pepper

Preparation method:

  1. Slice thinly the Parma ham.
  2. Slice the fennel.
  3. Using its own shaving contraption, shave some “flowers” off the Téte de Moine cheese.
  4. Wash the arugula and shake off the water.
  5. Clean the grapefruit slices of their skins, then cut them in half.
  6. Arrange the arugula leaves on the bottom of a serving plate.
  7. Then lay the sliced fennel, Parma ham slices and red grapefruit pieces.
  8. Top them all with the shaved Swiss cheese, some green fennel leaves and grind plenty of black pepper.
  9. Optionally you can drizzle Modena balsamic vinegar, but I skipped it.

Tagliatelle with Artichokes and Honey Mushrooms – Italian Recipe

Ingredients (4 servings):

  • 1 pack of Italian tagliatelle pasta
  • 2 garlic cloves
  • 1 small red chilli pepper
  • 250 g marinated honey mushrooms
  • 250 g marinated artichokes
  • 2-3 tablespoons olive oil
  • 1-2 teaspoons dried marjoram
  • a block of parmesan cheese to shave off flakes
  • salt and freshly ground black pepper to taste

 

Preparation method:

  1. Cook the tagliatelle according to the instructions in a pot of salty water, minus 1 minute that will cook with the other ingredients.
  2. Chop roughly the garlic and red chilli pepper.
  3. In a large pan heat the olive oil and gently fry the garlic and chilli pepper, until fragrant, about 1 minute.
  4. Add the marinated mushrooms and artichokes, cook for another 2 minutes.
  5. Add the cooked pasta, the dried marjoram and grind a lot of black pepper.
  6. Stir them gently together and cook for another 1-2 minutes. Add some pasta cooking water if you want more sauce.
  7. Serve while hot with some shaved parmesan on top. But you can leave the cheese out to have a vegan version, it’s very tasty even without.