osso buco

[Gość: kluba1]

Nie wiem, czy dobrze napislam nazwe ale chodzi o golonke po wlosku ( tak
chyba/) Kto zna dobry przepis? Nie wszystko musi byc po polsku z piwem!!

[Gość: Miszka]

Przepraszam ale nie mam teraz czasu tlumaczyc wiec podaje jak mam w komputrze

OSSO BUCCO
2 Whole veal shanks
Flour
4 tb Butter
1 ts Salt
1/2 ts Pepper
1/2 c Celery; finely chopped
1/2 c Carrots; finely chopped
1 md Onion; finely chopped
1 Garlic clove; minced
1/2 c Mushrooms; minced
1/2 ts Sage, crumbled
1/2 ts Rosemary
1 lg Ripe tomato; peeled, seeded
- and chopped
2 c White wine
1 Lemon; rind grated
2 tb Parsley; chopped
1 Anchovy (optional); mashed
6 Servings of cooked rice

Cut two veal shanks into 2-inch pieces. Roll shanks
in flour and saute in butter over high heat until
brown on all sides. Add salt, pepper, celery, onion,
carrots, mushrooms, tomato, sage, and rosemary.
Reduce heat, cover and braise for 10 minutes. Add
white wine. Cover and gently simmer for 2 hours. The
liquid should barely cover the meat. Just before
serving, stir in the gremolada. This consists of the
grated lemon rind, parsley, anchovy, and garlic.
Serve with cooked rice.

[Gość: kluba1]

Gość portalu: Miszka napisał(a):

> Przepraszam ale nie mam teraz czasu tlumaczyc wiec podaje jak mam w komputrze
>
> OSSO BUCCO
> 2 Whole veal shanks
> Flour
> 4 tb Butter
> 1 ts Salt
> 1/2 ts Pepper
> 1/2 c Celery; finely chopped
> 1/2 c Carrots; finely chopped
> 1 md Onion; finely chopped
> 1 Garlic clove; minced
> 1/2 c Mushrooms; minced
> 1/2 ts Sage, crumbled
> 1/2 ts Rosemary
> 1 lg Ripe tomato; peeled, seeded
> - and chopped
> 2 c White wine
> 1 Lemon; rind grated
> 2 tb Parsley; chopped
> 1 Anchovy (optional); mashed
> 6 Servings of cooked rice
>
> Cut two veal shanks into 2-inch pieces. Roll shanks
> in flour and saute in butter over high heat until
> brown on all sides. Add salt, pepper, celery, onion,
> carrots, mushrooms, tomato, sage, and rosemary.
> Reduce heat, cover and braise for 10 minutes. Add
> white wine. Cover and gently simmer for 2 hours. The
> liquid should barely cover the meat. Just before
> serving, stir in the gremolada. This consists of the
> grated lemon rind, parsley, anchovy, and garlic.
> Serve with cooked rice.
Aaaaa!! :-))))
dzieki

[Gość: Ania]

Gość portalu: Miszka napisał(a):

> Przepraszam ale nie mam teraz czasu tlumaczyc wiec podaje jak mam w komputrze
>
> OSSO BUCCO
> 2 Whole veal shanks
> Flour
> 4 tb Butter
> 1 ts Salt
> 1/2 ts Pepper
> 1/2 c Celery; finely chopped
> 1/2 c Carrots; finely chopped
> 1 md Onion; finely chopped
> 1 Garlic clove; minced
> 1/2 c Mushrooms; minced
> 1/2 ts Sage, crumbled
> 1/2 ts Rosemary
> 1 lg Ripe tomato; peeled, seeded
> - and chopped
> 2 c White wine
> 1 Lemon; rind grated
> 2 tb Parsley; chopped
> 1 Anchovy (optional); mashed
> 6 Servings of cooked rice
>
> Cut two veal shanks into 2-inch pieces. Roll shanks
> in flour and saute in butter over high heat until
> brown on all sides. Add salt, pepper, celery, onion,
> carrots, mushrooms, tomato, sage, and rosemary.
> Reduce heat, cover and braise for 10 minutes. Add
> white wine. Cover and gently simmer for 2 hours. The
> liquid should barely cover the meat. Just before
> serving, stir in the gremolada. This consists of the
> grated lemon rind, parsley, anchovy, and garlic.
> Serve with cooked rice.


Celery po polsku to ?????????????

[Gość: Nina]

Ossobuco alla milanese (Gicz cieleca po mediolansku)

Kupic gicz i poprosic o porabanie jej w grube plastry (kiedys w Carrefourze
widzialam juz porabana).

Skladniki-oprocz giczy:
1 marchew,kawalek selera,50g masla,2 lyzki maki,1 kieliszek bialego wina,1/4l
bulionu,2 lyzki posiekanej natki,1 lyzka pasty anchois,sol,pieprz,1 cebula.

Plastry giczy obtoczyc w mace.Cebule i warzywa zrumienic na masle,wlozyc
mieso,podsmazyc je,dodac wino,bulion,sol i pieprz.Dusic w garnku pod
przykryciem ok.1-1,5 godz.Na koncu dodac natke,paste anchois i kilka
cieniutkich paseczkow skorki od cytryny i pozostawic,aby calosc nabrala smaku.
Pozdrawiam.