#24 Make osso buco
Last Sunday, I made osso buco. To be honest, I didn't even know what osso buco was until I read the recipe last week. I'm a little embarrassed to say this, but what got me started on wanting to make osso buco was reading this poem a few years back. Maybe you won't care for the poem, but gosh... doesn't it make your mouth water?
So I followed the recipe in Mark Bittman's How to Cook Everything (which is fantastic - both Leon and I use it all the time), and was surprised to learn that osso buco is veal. I don't believe I had ever had veal before this meal. (Is there something unethical about veal? If there is, someone please enlighten me.) If there is something wrong with eating veal, I have to admit I'm glad I didn't know about it last Sunday night because wow... it was soooo delicious. If I do say so myself. And it was really fitting for the cold, rainy weather we were having that day. I also made risotto milanese, which is the traditional accompaniment to osso buco, and the gremolada, a sort of herbal topping that cuts through all the richness... Oh, heavens. It was all great. It was probably about 2000 calories per plate, but hey, that's okay, we're fattening up for winter.
I also didn't realize the timeliness of my making this dish. Osso buco, it turns out, is a dish that originated in Milan... where we're going this weekend!
So I followed the recipe in Mark Bittman's How to Cook Everything (which is fantastic - both Leon and I use it all the time), and was surprised to learn that osso buco is veal. I don't believe I had ever had veal before this meal. (Is there something unethical about veal? If there is, someone please enlighten me.) If there is something wrong with eating veal, I have to admit I'm glad I didn't know about it last Sunday night because wow... it was soooo delicious. If I do say so myself. And it was really fitting for the cold, rainy weather we were having that day. I also made risotto milanese, which is the traditional accompaniment to osso buco, and the gremolada, a sort of herbal topping that cuts through all the richness... Oh, heavens. It was all great. It was probably about 2000 calories per plate, but hey, that's okay, we're fattening up for winter.
I also didn't realize the timeliness of my making this dish. Osso buco, it turns out, is a dish that originated in Milan... where we're going this weekend!
