Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 4 | beef shanks |
| 1 | shallot |
| 1 | celery stick |
| 1 | carrot |
| 2 | spoons of Tomato Passata Sterilgarda |
| 80 g | butter |
| 1 | tablespoon of extra virgin olive oil |
| 1 | glass of red wine |
| 1/4 L | vegetable broth |
| q.b | Flour |
| q.b | salt and pepper |
| 650 g | floury potatoes |
| 200 mL | Partly Skimmed Milk UHT Microfiltered Sterilgarda |
Prepare this recipe with:
Preparation
- Wash the potatoes for the mash thoroughly and boil them by placing them unpeeled in a steamer for 18 minutes, or in a pot with plenty of hot water for 35 minutes.
- Take the ossobuco and make small incisions in the sides with scissors, then flour both sides.
- Cut the carrot and celery into julienne strips and set aside.
- Finely chop the shallot and place it in a saucepan with oil and 30g of butter until softened.
- Add the ossobuco and brown over high heat for 5 minutes. Season with salt and pepper.
- Pour in the wine and, once it has evaporated, add the broth, chopped carrot, and celery. Let it cook for half an hour, covered.
- Add the Sterilgarda Tomato Puree, mix well with the cooking juices, and cook for another half hour, still covered.
- Now prepare the mashed potatoes: drain the potatoes and quickly cool them under cold water, peel them and mash them with a potato ricer.
- Turn the heat on low, add the remaining butter and mix it with the potatoes.
- Gradually add the previously heated Sterilgarda Semi-Skimmed Microfiltered Milk and mix, then season with salt.
- Divide the mashed potatoes onto individual plates and place the ossobuco on top, add the cooking juices and enjoy.
Divide the swordfish fillet into 4/6 parts In a bowl, beat the eggs and add the Sterilgarda Microfiltered Semi-Skimmed Milk and the salt. Flour the individual ...
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