LA FOI GRASSE



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Rudolph #1.

Ärade bloggläsare: det är dags för det första renässansreceptet!

För att se till att jag verkligen lyckas trycka på knappen “publicera” och därmed återkomma är det bäst att hålla visan kort och receptet långt.

Jag har köpt en fjärdeldels ren (vilket låter som något mer än det är) och började en mörk decemberkväll med att försöka mig på en OSSOBUCO på ren. 

Denna kröntes ungefär tre timmar senare med en gremolata. Och som vi njöt.

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REINDEER OSSOBUCO with a zesty gremolata       (4 servings)

This is the first reindeer recipe on this blog. There will be more. A classical ossobuco gets the honour to start the series. In this dish the effort is quite minimal, but make sure to reserve three hours for the tastes to develop and for meat to literally fall of the bone.

8 reindeer shanks (to be substituted with veal shanks, when reindeer is not available (and even lamb or beef is fine and dandy, but remember that ) 
salt and pepper
flour for dredging the shanks

2 tbsp oil and 2 tbsp butter, for frying

1 onion, finely sliced
6-8 garlic cloves, sliced
1-2 stalks of celery, sliced
2,5 dl dry white wine (when feeling rich: marsala)

chicken stock
4 rosemary sprigs, tied together
2 red peppers, nicely chopped
2 carrots, sliced

Place the flour, the salt and the pepper on a plate. Mix well, den dip/dredge the shanks in the mixture. Now heat the oil and the butter in a large pan.

Brown the shanks in the butter-oil-mixture. Set aside.

Now add the onion and soften it on a medium/low heat for 10 minutes. Then add the garlic, the celeriac and the shanks. Cover with the white wine. Let it simmer for a few minutes.

Now add the chicken stock and the rosemary. Finally for it’s time for the next best thing, namely to pour yourself some of that white wine and sit down and do nothing for 2,5 hours. Then add the red peppers and carrots to the pan and start boiling the potatoes for the potato puré (recipe below).

And while you’re at it, why not make the gremolata (recipe below) as well. 

Potato puré: 

freshly boiled, steaming hot potatoes
! ! ! butter! ! ! 

  • Mix the ingredients. Serve instantly.

Gremolata:

a handful of (preferably flat-leafed) parsley
zest of 1 lemon 
1-2 garlic cloves, finely minced

  • Mix the ingredients in a bowl. Sprinkle on top of the dish.

10:36 pm, by onygogo16 notes Comments