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Ossobuco alla milanese is one of the great classics of Lombard cuisine, a rich and tasty second course that although it is a Milanese dish can be remade practically anywhere! In Lombardy and in particular in Milan, almost all the typical trattorias offer it, together with risotto giallo and the legendary cotoletta. You don't need to be a great chef to make this regional dish, you just need to have a little patience. The cooking takes a long time and you need to check it every now and then, but the procedure is within everyone's reach. The only difficult part of this recipe is finding fresh veal ossobuco, they must be light and soft. Trust your trusted butcher and you're done. Since it is a family recipe, it can undergo some variations, this is the version that comes closest to the historic recipe. Ossobuco is often accompanied with risotto alla milanese and usually together it forms a single dish, here instead we propose it with gremolada which is a condiment made with oil, garlic and parsley that gives freshness to the entire dish and degreases it. ► Ingredients to prepare the Milanese ossobuco: Veal ossobuco 1.2 kg (4) Butter 60 gr White wine 80 ml Meat broth to taste Flour to taste Salt to taste Black pepper to taste Ingredients for the gremolata: Grated zest of 1/2 lemon Garlic clove 1 Sage leaves 3 Rosemary sprigs Parsley 1 bunch At Casa Pappagallo there is always something cooking! Something happens every day, a new recipe, a vegetable just planted in the garden or some experiment halfway between a scientific experiment and the search for a new agri-food product. Setting foot in Casa Pappagallo is like entering a whirlwind of recipes, ideas and inspiration taken from our everyday lives. ------------------------- You can also find us here: ► FACEBOOK: / lucapappagalloofficial #LucaPappagallo #CasaPappagallo ► YOU CAN'T MISS THE NEXT VIDEO RECIPE! Subscribe to the channel / @casapappagallo