Tuesday, October 8, 2013

Osso Buco Arrosto con Radicchio di Treviso

Osso Buco = hole in the bone in English.. Sounds a bit nicer in Italian, doesn't it? 

Anyhow, here is a step by step photo recipe for Osso Buco done by Chef Marco. 

It's best to use veal but you could also use beef if need be. 

A few steps that weren't photographed. 

1. Wash the meat, pat dry 
2. Dip both sides of meat in flour. 
3. Using  a pan add a splash of olive oil and about 3-4 cloves of garlic
( depends on how many you cook at the same time) 
4. Let the garlic sauté for 5 minutes or so and then place in the Osso Buco.

5. Have on medium heat, add a cup of white wine and let brown on each side. 

 6. Continue to let brown 

 7. Using fresh ingredients is key.. 
 8. Sprinkle freshly chopped rosemary and sage over the osso buco 
 9. Add boiling water to the pan.. 

 10. Cover and simmer, checking every 5 minutes or so. 

 11. Uncover once osso buco has browned on each side.. 
put the heat back on medium to soak up the boiling water
 12. Finished. 

Now to start the side dish "contorno" 

Side dish of Radicchio 

1. Wash the radicchio and cut 
2. To a pan add a splash of Olive Oil and one chopped onion and let sauté for 5 minutes 

 3. Add Radicchio ~ Isn't it pretty?
4. Cover and let simmer for 5 minutes. 
 5. Mix Olive Oil, onion and radicchio together and serve

Osso buco with radicchio di Treviso 

One thing about home Italian cooking is nothing is measured out.. 

This is the hardest part while writing my cookbook. 

So, you will need 

4 Osso buco di Veal 
flour ( for coating the veal) 
Olive Oil 
Fresh Garlic - 3-4 cloves 
Boiling water 
1 cup of white wine
salt and pepper to taste
Fresh Rosemary and Sage 
Olive Oil

For the side dish of Radicchio 
You will need 

Olive Oil 
1 chopped onion 
Fresh Radicchio 

Please let Marco know if you've tried the recipe or if you have any questions by
leaving a comment down below :) 

Buon Appetito 

1 comment:

  1. Excellent! Nice going Em and Marco! Can't wait to try this recipe!