Ossobuco Milanese Style - Alessandro Negrini of Aimo and Nadia's Place
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http://acquadichef.com/ http://www.italiasquisita.net/ Alessandro Negrini's ossobuco recipe is one of the six video recipes presented out of competition for Acqua di Chef 2014. Here is the recipe: Ingredients for 1 ossobuco 1 ossobuco of 350/400 g 1 l of natural water mixed with 6 g of salt peppercorns 2 g butter 20 g rosemary 2 g parsley 2 g onion 80 g buckwheat flour 5 g garlic 1 clove lemon peel 2 g white wine 20 ml For the ossobuco Cut the onion into 6 wedges and fry them with the extra virgin olive oil in a saucepan with the lid until the onion is golden. Blend with the white wine. Separately take the ossobuco and cut it in three external points (to prevent it from twisting during cooking). In a hot iron pan, brown the ossobuco on both sides. Place the ossobuco in the saucepan with the soffritto. Add salted water (see ingredients) until it reaches halfway up the ossobuco. Add the rosemary and pepper. Cover the saucepan with the lid and cook for a total of 40/50 minutes, adding water from time to time. Halfway through cooking, turn the ossobuco and add the buckwheat flour (previously toasted in a pan over a high heat for about 15 seconds). Once cooked, remove the ossobuco from the saucepan and filter the sauce with a fine mesh strainer. Reduce the liquid slightly and add the butter to thicken the sauce. Put the ossobuco back into the sauce to make it enveloped by it. For the gremolada Chop fresh parsley, grated lemon zest and dried garlic directly on the meat. To make the dried garlic, blanch a clove of garlic in milk six times, changing the milk each time, then leave it for 4 hours at 60 degrees. Composition of the dish Arrange the ossobuco on the plate with its sauce and the gremolada.
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