Getting ready for the the fifth annual International Day of Italian Cuisine (IDIC) dedicated to Ossobuco alla Milanese, we suggest Chef Carlo Cracco’s recipe below.
With almost 30 years of his life spent over the stove, a two Michelin stars restaurant named Cracco right under the shadow of the Duomo in Milan, a movie experience as culinary consultant of the Oscar nominated film "Io sono l’amore", a successful TV role as judge on the first edition of Masterchef Italia, Cracco is definitely one of the best ambassadors of Italian cuisine around the world.
Do not miss his recipe for Ossobuco alla Milanese to celebrate your IDIC day.
Ingredients
*4 ossobuchi
*80 g onions
*60 g carrots brunoise
*60 g celery brunoise
*40 g butter
*1 tablespoon tomato paste
*1 clove of garlic
*1 sprig of rosemary
*½ bay leaf
*½ cup white wine
*1.5 l broth
Preparation
1. Peel and chop celery, carrots and onion and sauté in butter with garlic.
2. Brown the previously salted ossobuchi in a different skillet with olive oil.
3. Add them ossobuchi to the mirepoix, add the wine and let it evaporate, then add the tomato paste.
4. Cover with the broth and let them simmer gently for a couple of hours.
Recipe courtesy of Il Ricettario di Studi Gourmet by Kitchenaid.it
