Thursday 29 November 2007

Recipe: Ossobuco alla Novese

This is a combination of two recipes from Giuliano Bugialli - the basic recipe was from one of his earliest books, and the gremolada is taken from a much later version, where in fact he was quoting a dish from Sardinia. I think the marriage of the two works well.
Outside Italy, Ossubuco tends to be associated with a rich and heavy tomato sauce. The method given here is completely different, and the flavours are light and edgy, and accentuate the taste of the veal perfectly. Generally, there is quite a lot of sauce left over at the end , which is delicious subsequently either as a pasta sauce, or mixed in with cooked borlotti beans.

It is worth getting the best quality veal you can find for this dish!

For Six.


For the main dish: 6 Ossobuchi; 15 pitted green Olives; 1 tablespoon fresh Rosemary; 6 Sage leaves; 2 tablespoons Capers; 1 clove of Garlic; 1 strip of Lemon Peel; 2 cups of dry White Wine; 4 tablespoons of Olive Oil; 2 tablespoons of Butter; approx 6 tablespoons of Flour; Salt & Pepper.

For the Gremolada: Grated peel of one large Lemon; 10 Sage leaves; 15 sprigs of Parsley; half a tablespoon of Rosemary; quarter of a cup of Oive Oil; 1 teaspoon of Lemon Juice; Salt & Pepper to taste.


1. Tie each Ossobuco with string, to ensure it doesn't fall to pieces as it cooks. Flour each Ossobuco on each side. Pre-heat the oven to 200 degrees C.

2. On a board, combine the herbs, Garlic, Capers, Lemon peel, and Olives, and chop them finely all together. Put this mixture into a bowl and add the Wine.

3. Melt the Butter in an oven-proof heavy casserole (with a lid). Add the Oil, and when hot enough, brown the Ossobuchi for three minutes on each side.

4. Pour the Wine and herb mixture into the casserole, cover it with the lid, and place in the pre-heated oven for an hour. Half way through, carefully turn the Ossobuchi over and add seasoning.

5. While the Ossobuchi are cooking, chop all of the dry ingredients for the Gremolada and mix them thoroughly with the Oil and Lemon Juice.

6. Check and adjust the seasoning for the Ossobuchi just before serving. To serve, spread a spoonful of gremolada over each Ossobuco once it has been plated, with some of the sauce over and around it.

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