Tag: onions

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.

Mutton Stewed with Chokeberries and Cinzano – Recipe

Ingredients (3 servings):

  • 500 g marinated mutton pastrami
  • 300 g fresh chokeberries (Aronia)
  • 200 ml Cinzano
  • 2 smaller onions
  • salt and pepper to taste
  • 1 cup bulgur
  • 75 g butter

Preparation method:

  1. Cut the mutton pastrami into smaller pieces.
  2. Wash the berries and remove them from their clusters, keep a few intact for garnishing.
  3. Chop the onions.
  4. Melt 50 g of the butter in a heavy bottomed skillet.
  5. Add the chopped onions and saute on low heat for 3-5 minutes until translucent and fragrant.
  6. Add the chokeberries and a cup of water and simmer for about 20 minutes until the fruits are soft and cooked through. Add some more water if the sauce is getting dry.
  7. Add the mutton pastrami, pour over the Cinzano, another cup of water, season with salt and freshly ground black pepper and cook for 20 minutes until the meat is cooking.
  8. Remove from heat and add the remaining butter and stir gently to thicken the sauce.
  9. Meanwhile, cook the bulgur:
  10. Add to a smaller pot a cup of bulgur and two cups of water, some salt and cook for 20 minutes or so over medium heat until the water gets fully incorporated.
  11. Serve the mutton chokeberry stew with some bulgur and garnished with some of the fresh berries set aside initially.

Guinea Fowl with Lemon – Italian Recipe

Ingredients (2 servings):

  • 2 guinea fowl thighs
  • 1 medium onion
  • a few tablespoons olive oil
  • 1 lemon
  • 200 ml sweet or semi-sweet white wine

Preparation method:

  1. Wash the thighs and if any skin is loose secure it with wooden toothpicks.
  2. Dice the onion.
  3. Scrape some strips of rind from the lemon.
  4. Heat the olive oil in a pot and fry the diced onion and lemon rinds over medium heat until golden brown.
  5. Add the guinea fowl thighs to the pot and brown them on both sides.
  6. Add the squeezed lemon juice, the wine, season with salt and freshly ground pepper. Cover the pot and let it cook over medium-low heat for about 45-60 minutes.
  7. Serve while hot, garnished with some lemon slices and chopped green onions.