Tag: garlic

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.

Grilled Argentine Shrimps with Chimichurri

Ingredients (2 servings):

  • 500 g / a dozen whole Argentine red shrimps
  • 100 ml olive oil
  • 3 Tbsp red wine vinegar
  • 5 garlic cloves
  • 1 bunch of fresh parsley leaves
  • juice of 1 lime

Preparation method:

  1. Peel off the shell of the shrimps leaving on the last segment of the tail.
  2. Devein them if you are skilled enough, I was lazy, so I left most of them with the veins.
  3. Chop the garlic.
  4. Chop these parsley leaves.
  5. Place the parsley leaves, 100 ml olive oil, the chopped garlic cloves and lime juice into a bowl.
  6. Using a hand/stick blender them until everything is mixed nicely together.
  7. Coat the shrimps with a bit of remaining olive oil and grill them 1- 2 minutes per side until cooked and have nice grill marks. Proceed in batches if having a smaller grill, like me.
  8. Lay the shrimps on a large plate and drizzle the chimichurri sauce over them. Serve while hot.

Pork Belly Braised and Stewed with Beetroot Recipe

Ingredients (4 servings):

  • 1 kg boneless pork belly
  • 5 garlic cloves
  • 5 shallots
  • 2 medium beetroots
  • 1 red chilli pepper
  • 1 tablespoon kalamansi sauce
  • salt and pepper to taste

Preparation method:

  1. Slice as thin as you can the pork belly, about 1 cm, season them with salt and pepper.
  2. Chop roughly the garlic.
  3. Halve the shallots.
  4. Slice the chilli pepper.
  5. Peel and slice the beetroots.
  6. Heat a non-stick heavy bottomed frying pan, over medium-high heat, fry the belly slices on both sides until browned. Work in batches if needed.
  7. Fry the garlic golden brown then fry the shallots, press them a bit with a wooden spoon to open up like a flower and sauté them like this.
  8. Return all the pork pieces fried garlic and shallots to the pan, top with the beetroot slices, sliced chilli, the kalamansi sauce and add enough water to cover them all.
  9. Cover the skillet with a lid and simmer for about 35-45 minutes until the beets are soft and bellies are falling apart at the fork’s touch. If needed add more water during this process in order to have enough juice to stew. Adjust with salt and freshly ground black pepper.
  10. Serve while hot with some steamed buttered broccoli and boiled purple potatoes.