Recipe Italian Ossibuchi

Ingredients:

4 VITELLA OSSIBUCHI HIGH ABOUT 2 FINGERS, 1 SMALL ONION,2 TOMATO SAUCE SPOONS, FLOUR WHITE
WINE, BROTH, EXTRA VIRGIN OLIVE OIL,
SALT AND PEPPER

Recipe:

Remove the skin around the bony holes and around the incisions, then tap them lightly. In a pan put the onion into thin slices, a few leaves of laurel or sage, extra virgin olive oil and the a little floured ossibuchi. Put on the fire and brown gently, turning the bones holes so as to make them brown, then wet with wine (better still if vinsanto) and let it cooks slowly. Finally pour 2 cups of broth into which you have melted the tomato's paste. Add salt and pepper and cook slowly until all the liquid is removed and a nice sauce will be formed.

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Posted by: Istituto Galilei