INGREDIENTS
- – Vegetable inventory (onion, carrot, celery, garlic; leek (solely the inexperienced)
- – Pink wine
- – Sal
- – Pepper
- – Laurel
- – Thyme
- – Romero
- – Flour
- Demi-glaze:
- – Osso buco background
- – Roux:
butter and flour
- For the Spanish potatoes:
- – Papas
- – Thyme
- – Romero
- – Chili pepper
- – Sal
- – Pepper
- – Provolone
Spectacular osso buco with malbec accompanied by Spanish potatoes to thrill your visitors
PROCEDURE:
1. Season the ossobuco with salt and pepper and dredge in flour, then seal.
2. Add the crimson wine and as soon as it reduces, add the vegetable broth.
3. Add bay leaf and rosemary to the preparation.
4. Cook dinner for about 1 hour 40 minutes relying on its thickness.
5. As soon as it’s cooked, take away from the underside of the preparation to make the demiglase.
6. Put together the Roux after which add the cooking liquid.
7. However, peel the potatoes and minimize Spanish fashion into slices, sprinkle with
floor chili rosemary thyme and oregano.
8. Place on a plate with butter and cook dinner for about 20 minutes.
9. As soon as golden, organize them flower fashion and sprinkle the provoleta in layers.
