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https://www.raiplay.it/programmi/esem... - Gian Piero Fava prepares a second course that unites Rome and Milan. Here are the Roman-style ossobuco with mashed potatoes. Ingredients: 4 veal ossobuco, 70 g onion, 70 g celery, 50 g carrot, 50 g bacon, 120 g flour 0, 1 tablespoon tomato paste, 1 glass white wine, 150 g tomato sauce, 1 l meat broth, 300 g peas, thyme, salt, pepper, extra virgin olive oil, 1.2 kg potatoes, 250 ml milk, 125 g butter, 60 g grated parmesan, sage, 1 lemon, thyme, salt and pepper Method: Boil the potatoes, whole and with the peel, starting from cold water, with lemon zest, sage and thyme. Let it boil for about half an hour. Mash them while hot, removing the peel. In a saucepan, heat the milk and add the mashed potatoes and mix with a whisk. Add nutmeg, if desired, and stir, with the heat off, with the grated parmesan and the soft butter cut into small pieces. Continue stirring until all the butter has melted. In a pan, fry the chopped celery, carrot and onion with the guanciale and a drizzle of oil. Next, add the tomato paste and let it flavor. In the meantime, cut the ossobuco along their circumference, to prevent them from curling up during cooking. Heat a pan and brown the ossobuco, over a high flame, with a drizzle of oil. When the ossobuco are golden brown on both sides, add them to the sauce and blend with the wine. Add the tomato puree and cover with the meat broth. Cover and cook for about 2 hours, on low heat, adding broth if necessary. Blanch the peas in boiling water for 7 minutes. Drain them and add them to the ossobuco at the end of cooking. Let them flavor for a few moments and serve on a bed of mashed potatoes.