pytanie do Pań z Italii

[brunosch]

Wczoraj w Rodzinie Soprano padła nazwa potrawy "ossobucco". Z ciekawości co
to jest przekopałem się przez wyszukiwarkę i dostałem 0 wyników, a zapisałem
we wszystkich formach ortograficznych, i razem, i osobno. Ciekawość tym
większa, że po łacinie "ossa" to kość, "bucca" natomiast to gęba, pysk. Razem
wyszła mi "kość w pysku". Niewiarygodne. Proszę o kilka słów wyjaśnienia, bo
mnie problem zadręczy.

[giezik]

slabo szukales :) To gicz cieleca jest.
A ponizej z netu przepis (ang)

Ossobucco

Ingredients
(6 servings)
6 ea Veal Shanks
1/2 c All purpose flour
4 tb Butter
1/4 c Olive oil
1 ds Salt
1 ds Ground Pepper
1 ea Large Onion, chopped
2 ea Carrots, chopped
1 ea Stalk celery, chopped
1 ea Clove of Garlic, chopped
1 c White wine
1 c Chicken and beef stock
2 ea Bay leaves


Instructions

Dredge veal shanks in flour and saute in a mixture of butter and oil in large,
heavy frying pan. Season with salt and pepper and transfer to three-quart
casserole. Use pan drippings and frying pan, saute onion, carrots, celery and
garlic for about six minutes or until softened but not browned. Add wine and
boil until it almost evaporates. Add stock and simmer for five minutes. Season
with salt and pepper and pour mixture evenly over meat in casserole. Add bay
leaves, one at each side of the casserole. Cover and bake on middle rack of
oven pre-heated to 300 degrees for 1 1/2 hours. Five minutes before end of
baking time, add Gremolata topping. Gremolata Topping Combine in a cup three
tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one
tablespoon grated orange rind, and one teaspoon chopped garlic. Wanda Calcagni
says the tradition in her region of Emilia Romagna in north-east Italy is to
accompany this veal dish with short-grain rice that's fried in butter and olive
oil and simmered in meat stock. Sometimes she serves it with fettucine with
butter and Parmesan cheese. From The Gazette, 91/01/30.

[Gość: Linn]

Prawidlowa nazwa to "ossobuco".

[brunosch]

Niskie ukłony przesyłam,
bruno z zaspokojoną ciekawością.