Tuesday, 23 October 2007

Ossobucu recipe

This is a very rich dish and famous world wide. When you buy the veal, try to get the pieces around 2 inches thick. There are very few Italian casseroles and this one is one of the few instances where I like to mix white wine rather than red with tomatoes. Preparation time is very short although it does need to be cooked for about 1 ½ hours, so it needs to be started well ahead of time. Read the rest.

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