RDG
Senior Cook
Some days ago, I've put the recipe of risotto alla Milanese. This dish of meal is the classic approach fot it. Taste and enjoy....
INGREDIENTS: Six veal marrowbones, about 3 cms high, carrot, onion, celery, laurel, sage, rosemary, parsley, lemon, tomato cream (how do you translate "passata di pomodoro"?
), white flour, dry white wine, cube broth, evoo, salt, black pepper (anchovies under oil)
Cut the little skin that colleagues the bone with the meat, so that the meat cannot curl while cooking. Pass in flour every piece and roast them in high flame, with a little oil. Mince a little carrot, a medium onion, one celery leaf .and a laurel leaf, make tthem fade in four spoons of oil, put the roasted marrowbones, and allow them to absorb the flavors. Add a half glass of wine, and, when this will be nearly evaporated, add about 150 gr cream of tomatoes, a ladle of broth, salt, pepper. Close the pot, reduce the flame to minimum, and leave the marrowbones cook for one hour and half, eventually adding more broth. When finished, season them with "gremolada" a very thin mincing of lemon skin, rosmarin, sage, and parsley. (In my family’s version , we add some -two or three - anchovies, and I really do suggest you to do the same, but it’s a variant of the original recipe).
The classic way to serve them is with yellow risotto: in a dish, pour a little mountain of risotto, make a hole in the center, ad add the marrowbones with their sauce.
INGREDIENTS: Six veal marrowbones, about 3 cms high, carrot, onion, celery, laurel, sage, rosemary, parsley, lemon, tomato cream (how do you translate "passata di pomodoro"?
), white flour, dry white wine, cube broth, evoo, salt, black pepper (anchovies under oil)Cut the little skin that colleagues the bone with the meat, so that the meat cannot curl while cooking. Pass in flour every piece and roast them in high flame, with a little oil. Mince a little carrot, a medium onion, one celery leaf .and a laurel leaf, make tthem fade in four spoons of oil, put the roasted marrowbones, and allow them to absorb the flavors. Add a half glass of wine, and, when this will be nearly evaporated, add about 150 gr cream of tomatoes, a ladle of broth, salt, pepper. Close the pot, reduce the flame to minimum, and leave the marrowbones cook for one hour and half, eventually adding more broth. When finished, season them with "gremolada" a very thin mincing of lemon skin, rosmarin, sage, and parsley. (In my family’s version , we add some -two or three - anchovies, and I really do suggest you to do the same, but it’s a variant of the original recipe).
The classic way to serve them is with yellow risotto: in a dish, pour a little mountain of risotto, make a hole in the center, ad add the marrowbones with their sauce.
