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Ingredients (4 servings):
- 1/2 kg of white beans
- 6 garlic cloves
- 2 bay leaves
- cooking oil
- salt, pepper and sweet paprika to taste
- 2 large yellow onions
- Soak the beans for one day in cold water.
- Place the soaked beans in a but, cover them with plenty of water.
- Add salt, garlic and 2 bay leaves.
- Cook for a long time until the beans are soft. Replenish with more water when the liquid boils down.
- Take out the cooked beans from their cooking liquid and blend them with a stick blender until smooth.
- Return the mashed beans to the pot with cooking liquids and bring it back to cook over low heat and keep stirring constantly, not to stick to the bottom of the pot. Cook for 5-10 more minutes.
- Slice thinly the onions.
- Heat a generous amount of vegetable oil in a frying pan and add the sliced onions and some salt.
- Fry the onions over medium-low heat until softened.
- Then add about a teaspoon of sweet Hungarian paprika and continue frying until the onions are a bit crisp and golden brown.
- Serve the mashed beans topped with a spoonful of fried crispy onions and its frying oil.
- On the side, you can serve some sauerkraut if you fancy.
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
- Cut the onion into slices.
- Halve the mushrooms.
- Heat half of the oil in a large frying pan and fry the sliced onions until caramelized and golden.
- Pour in the wine and cook until the wine is evaporated and then turn off the heat.
- Cut the skins of each veal shank slice in 3 places, so it doesn’t squeeze the meat when frying.
- Heat the rest of the oil in another frying pan, add the veal shanks and fry 2-3 minutes without moving them.
- When golden brown, flip them and fry them on their other sides for 3 more minutes.
- Remove the meat from the pan and set aside. Add the litre of stock and deglaze the pan.
- 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.
- In a smaller, pancake pan add the flour. Heat up by keep stirring until the flour is browned but not burned.
- Add the halved mushrooms and cook for 20 more minutes, until the meat is soft and detached from the bone.
- Meanwhile, prepare the gremolata:
- Chop the parsley.
- Chop the garlic cloves.
- Grate lemon’s rind.
- 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.
- Serve the ossobucco slices with their mushroom sauce and top it with a spoonful of gremolata.
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
- Peel off the shell of the shrimps leaving on the last segment of the tail.
- Devein them if you are skilled enough, I was lazy, so I left most of them with the veins.
- Chop the garlic.
- Chop these parsley leaves.
- Place the parsley leaves, 100 ml olive oil, the chopped garlic cloves and lime juice into a bowl.
- Using a hand/stick blender them until everything is mixed nicely together.
- 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.
- Lay the shrimps on a large plate and drizzle the chimichurri sauce over them. Serve while hot.