Ossobucco

Marisa Gambini from Tuscany is a passionate cook. She demonstrates us how to prepare a delicious Ossobucco in her authentic kitchen.

“This is a piatto povero,” says Marisa. “I mean that it is a dish with a very long preparation time. The tough meat has to simmer very long before it gets tender.”

Marissa Gambini: "This dish needs a long preparation time"

Marisa passionately stirs in the pans. “We eat the Ossobucco with bread. It’s a simple dish that comes out well with some bread and a glass of wine. So you can taste every single ingredient of the dish,” Marisa says.

Turn the meat in the flour

Ingredients for 6 persons

1 or 1/2 stalk of celery
4 carrots
1, 1/2 onion
flour
olive oil
6 pieces of meat
A dash of white wine
1, 1/2 tin of tomato purée

Method of preparation

Wash the meat and pat it. Heat the oil in a pan. Turn the pieces of meat in flour and bake them in the pan. Put the meat on a plate when it is baked. Add the carrots, onion and celery. Put the meat in the pan again when the vegetables are cooked. Add a glass of white wine and wait until it is evaporated. Add the tin of tomato purée and a glass of water. Put a lid on the pan and let the dish simmer on a low fire for about two hours.

Serve with bread. Buon appetito!

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Buon appetito!

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