For the record, I wasn’t feeling very fresh when I filmed this. So if I seem a bit lost and waffly (more so than usual) at the start, then there’s why. But otherwise, get to doing this with steaks and veal cutlets as it is amazing. If you can get a veal cutlet on the bone, even better. For the method; just skip to 3:15
The recipe, as lifted from La Cucina Regionale Italiana, goes as follows and is what my rough Italian language skills and Google translate produced. Best of luck.
In a large saucepan, fry the sliced onion in butter, then lay the well floured ossobuchi (veal chops) on it; turn them to brown them properly, evenly; cover and cook slowly, sprinkling them every now and then with drops of wine and sprinkling them with salt and pepper.
In place of wine you can use beef stock as I did in the video. The wine of choice is a typically a dry white.
Meanwhile, prepare the gremolada, chopping together parsley, garlic and the lemon zest. A few minutes before the ossibuchi are to be removed from the heat, spread over the gremolada; serve hot, sprinkled with the cooking juices.
The ideal side dish would be with a bed of butter risotto.
Wine Pairing; a white is best, the one you cook with is a good move. The book recommends anything from the San Colombano al Lambro DOC. Many of their whites are a blend of Chardonnay and Pinot Nero. Cà dei Frati’s Brolettino is a strong suggestion, as is Ca’ del Bosco’s Chardonnay.
Ingredients;
A beef steak or veal chop (bone in ideally) per person
One large white onion, finely chopped
Butter to fry in
Plain flour
Salt and Pepper
White wine or broth – make up a litre, best have some left over than run the steak dry
Parsley – 1 teaspoon
Garlic – 3 cloves
Lemon zest – 1 tablespoon
If you’re Italian and want to shout at me about massacring your cuisine once more, hit me on on Twitter and Instagram; JesseOnCars.
And if you want to know my thoughts on the race, be sure to check out Winners and Spinners, my F1 punditry column on Drivetribe.