I Need a Veggie Side Dish Suggestion for Osso Buco and Rissoto

[Andy M.]

We're having guests for dinner Saturday night.

I'm serving Osso Buco and Rissoto.

I need a suggestion for a veggie side, other than salad, to go with this.

Thanks for your help.

 

[GotGarlic]

Hey, Andy. You could do Italian green beans - saute some chopped onions and garlic in oil, add the beans and saute a few minutes, add a can (or two, depending on the number of guests) of diced tomatoes and some basil or oregano, and simmer till crisp-tender.

Or you could do a sauteed veggie medley with sliced zucchini, onions, garlic and red peppers with basil or oregano.

HTH.

 

[sattie]

Maybe spinach or broccoli rabe. Sauteed in olive oil with some garlic and toasted pine nuts. Something a little bit bitter to play against your rich entree and creamy-textured risotto.

 

[Uncle Bob]

Fresh Green Peas -- or quality Fresh Frozen -- Your way!
Fresh Whole Green Beans -- or Quality Fresh Frozen -- Simmer in salt water to your desired degree of doneness -- Drain, and toss in Garlic infused Evoo -- Add a dash of flake salt.......

 

[YT2095]

do asparagus on the griddle pan, that should go quite nicely with it.

 

[GhettoRacingKid]

why no incorporate some veggies in the Osso Buco and Rissoto

I love my veggies mixed in and part of the meal itself.

 

[quicksilver]

In keeping with the italian theme:
Buy as much fennel as you think you need for amount of people eating
(you didn't mention # of people)
Remove fronds, cut off bottom end to get fresh end, then core the end.
Then cut bulbs vertically into oh, about 1" thick pieces. Salt & pepper to taste.
Saute in some butter and olive oil, just until getting slightly tender.
Then place all the fennel in a oblong baking dish, sprinkle liberally with
parmesan cheese and bake about 10 minutes,
until folk tender at 350 degrees, or until parm is slightly brown.
Or,
prep fennel as above, slice some onions like you would for a burger and
saute both until fennel in tender. Sprinkle with parmesan cheese and serve.
Or before serving, stick under the broiler to brown cheese alittle bit.

 

[miniman]

I would go for something like honey glazed carrots. Gardens peas would also do really well - a nice clean taste against the other two heavier dishes.

 

[justplainbill]

Sauteed Escarole / Scarola Saltata

 

[sattie]

In keeping with the italian theme:
Buy as much fennel as you think you need for amount of people eating
(you didn't mention # of people)
Remove fronds, cut off bottom end to get fresh end, then core the end.
Then cut bulbs vertically into oh, about 1" thick pieces. Salt & pepper to taste.
Saute in some butter and olive oil, just until getting slightly tender.
Then place all the fennel in a oblong baking dish, sprinkle liberally with
parmesan cheese and bake about 10 minutes,
until folk tender at 350 degrees, or until parm is slightly brown.
Or,
prep fennel as above, slice some onions like you would for a burger and
saute both until fennel in tender. Sprinkle with parmesan cheese and serve.
Or before serving, stick under the broiler to brown cheese alittle bit.

I have been wanting to try fennel... you just gave me inspiration to do so!

 

[jennyema]

Some sauteed leafy green.

 

[quicksilver]

Very mild flavor, Sattie. Not like the licorice liquor.

 

[vyapti]

How about carrots simmered in marsala wine, then splashed with lemon. Or slow cooked cabbage. That way, you can keep your attention on the risotto.

 

[buckytom]

andy, what veggies are going into your osso buco? most recipes call for carrots, and i've often had it with peas as well.

they've been heretofore mentioned, but i'd think the sauteed greens or stingbeans would go nicely. i like qs's suggestion of fennel with some onion, but i'd leave out the cheese.

 

[ironchef]

In keeping with your theme, you can do kale braised with pancetta and onions. It's a vegetable side dish commonly served in Lombardy where osso bucco originated from.

 

[Uncle Bob]

Braised Spinach --- Braised Mustard --- Grilled Romain Hearts

 

[ChefJune]

Some sauteed leafy green.

I agree... that or Broccoli Rabe. The bitterness these would be a good counterpoint to the osso buco and risotto. They aren't really "sweet," but the texture is soft, and the effect is "sweet-ish."

 

[QSis]

Well, the first thing that popped in my mind was parsley'ed buttered carrots.

Can I come to dinner?

Lee

 

[Chief Longwind Of The North]

As ossu buco is a hearty dish of humble origins, pair it with something equally comforting, but with a bit of a twist. If available, you might try stuffing squash or pumpkin blossoms with a savory bread dressing laced with a chiffanade of nasturtium flowers and leaves. Or just serve a savory sage flavored dressing as a side, along with dill green beens.

You have so many options avaiable to you. Good luck on finding just the right side to tempt everyone's pallate.

Another good choice might be roasted acorn squash, or mashed rutabegga, sweetened lightly with brown sugar and ginger.

Seeeeeya; Goodweed of the North

 

[Andy M.]

WOW! You guys are great. Thanks for all the great ideas to make our dinner great.

I'll discuss the options with SO.