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https://www.raiplay.it/programmi/esem... - Fabio Potenzano prepares turkey ossobuco, which is nothing more than the quick and easy variant of Milanese ossobuco, the symbolic dish of Lombard cuisine. To prepare it, simply brown the floured meat in a pan with a knob of butter and a drizzle of oil, then let it flavor with a chopped soffritto and herbs, and then cook it gently, with white wine and covered with a lid. Fabio accompanies the turkey ossobuco with mashed potatoes and the very traditional gremolada, the typical ossobuco condiment composed of a finely chopped garlic and parsley, flavored with grated lemon zest. Ingredients: 8 turkey shanks 1 white onion 1 carrot 1 celery stalk 50 g 00 flour 20 g dried porcini mushrooms 1 glass dry white wine 500 ml chicken broth 1 tablespoon turmeric powder 4 spiny artichokes extra virgin olive oil For the mashed potatoes: 500 g peeled potatoes 180 g milk 20 g butter 20 g grated cheese salt, white pepper and nutmeg For the gremolata: 1 sprig parsley ½ clove garlic 1 sprig rosemary 1 lemon