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Recipes

Veal ossobuco in sauce with mushrooms and polenta

Directions:
Soak the mushrooms in hot water for about an hour. Remove the mushrooms from the water, then filter the water and put it in a small saucepan. Bring to a simmer and leave over the lowest flame possible while the meat is cooking. Quickly wash the mushrooms under running water. Finely chop the celery and the carrot, then brown them in a pan with a little bit of oil for about ten minutes. In another pan, melt a pat of butter with a splash of oil and a dab of tomato paste, then lightly coat the marrowbones in flour and brown them on both sides in the pan over a medium-high flame. Add a dash of white wine and let it evaporate. Add some of the hot mushroom water and all the chopped vegetables, plus a cube of stock. Cook for about an hour and a half, constantly adding a bit of hot water as needed. Based on the cooking time shown on the polenta package, sync the dishes so that they finish at the same time. Place a pot with salted water (according to the instructions on the package) on the burner. Just before the water starts to boil, add the polenta mix, stirring with a whisk. Cook over a low flame, stirring every so often with a wooden spoon until the cornmeal has absorbed all the water. Let cook slowly, without rushing. After the meat has cooked for about an hour, add the mushrooms. Check the flavour and add salt to taste. Once cooked, serve warm over the polenta.

Ingredients (serves 4):

  • 4 calf marrowbones
  • 1 carrot
  • 1 stalk of celery
  • 500g of dried porcini mushrooms
  • 1/2 cup white wine
  • 400g cornmeal for polenta
  • olive oil as neededwhite flour as needed
  • a dab of tomato paste
  • salt as needed
  • stock cubes as needed
“The dishes were kindly made by Trattoria e Braceria ‘La Pepola’ Via Donatello, 14 Calvagese della Riviera”.
Vini abbinati:

Garda Cabernet Sauvignon

Description: An excellent Cabernet Sauvignon with an intense ruby-red colour, violet highlights and a bouquet characterised by red berries, cinnamon and clove. Extremely well-structured, intense and elegant. Soil: a varied combination of predominantly calcareous clays rich in mineral salts. Yield per hectare: approx. 80 quintals. Vinification: crushed and destemmed grapes are placed in maceration vats […]

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