Tag: lemon

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.

Roasted Lemon-Black Salsify – Belgian Recipe


Ingredients (2 servings):

  • 500 g fresh salsify roots
  • 1 lemon
  • 100 ml dry white wine
  • 2 tbsp olive oil
  • 1 bunch of parsley leaves chopped
  • 25 g butter
  • pepper and salt to taste

Preparation method:

  1. Rinse and brush the salsify because the roots can be very sandy and dirty.
  2. Peel the salsify roots using a vegetable peeler.
  3. Squeeze the juice of half lemon in a bowl with cold water.
  4. Add immediately the peeled salsify in this lemony water to avoid their oxidation, that would turn them yellow.
  5. Cut the salsify into 5 cm pieces.
  6. Heat the oil in a frying pan. Add the salsify pieces, season with salt and freshly ground black pepper.
  7. Stir fry over high heat for about 5 minutes.
  8. Add the rest of the lemon juice and white wine and cook until most of the liquid is evaporated.
  9. Transfer the salsify to an ovenproof dish, season with some more freshly ground black pepper. Add some knobs of butter over the salsify.
  10. Roast the salsify in a preheated oven at 200°C for 40 minutes until golden brown and softened.
  11. Chop the parsley leaves.
  12. Add the roasted salsify in a bowl with the chopped parsley leaves and the juices from the roasting pan. Toss them around a bit.
  13. Serve them hot.

Roasted Chicken Wings Marinated in Sambuca Chipotle

Ingredients (2 servings):

  • 500 g chicken wings
  • 100 ml sambuca
  • 50 ml chipotle sauce
  • half lemon’s juice
  • plenty of kosher salt
  • 1 teaspoon cornstarch

Preparation method:

  1. Wash the chicken wings.
  2. Add the chicken wings to a bowl together with the sambuca, chipotle sauce, lemon juice and plenty of salt.
  3. Stir them gently together.
  4. Let the wings marinate overnight.
  5. In the morning place the chicken wings on a baking tray with baking sheet and broil/roast them for 40-50 minutes.
  6. Meanwhile, add the remaining marinating juices to a saucepan and reduce them over low heat.
  7. Add a teaspoon cornstarch diluted in cold water to the pan and cook for another minute.
  8. Serve the chicken wings hot from the oven, topped with the chipotle sambuca sauce.