HOMECOOKING WITH TERESA

This recipe from Antonio Carluccio is easy and delicious. According to Carluccio, Osso Buco is a speciality of Milan, where its traditional accompaniment is Risotto Milanese . This is the original version, made without tomatoes, and now known as Osso Buco in Bianco. Carluccio adds that there has been a trend lately to include tomatoes in the stew, which makes for a dish that is better accompanied by potatoes or polenta. This is the third time I have cooked this recipe, and so far I prefer it than the other versions with tomatoes. The result is awesome. Ingredients 4-6 x 5cm thick slices veal shin, about 1 - 1 1/2 kg plain flour, for coating salt and freshly ground black pepper 6 Tbs olive oil 1 large onion, finely chopped 2 carrots, finely diced 3 celery stalks, finely diced 4 bay leaves 150ml dry white wine 1 litre beef stock 4 sage leaves 1 sprig of rosemary grated zest of 1 small orange Method Coat the meat in flour and season with salt and pepper. Heat the oil in a large pan, add t...

This is a great recipe. It takes nothing to prepare and it is just delicious. It is from the Cookbook 'Two Greedy Italians' and this recipe is from Carluccio. The fish he used is Orata or sea bream, but you can use any other type. It must be a flaky thick fillet though. If the fish fillets are too thin, the fish would be too overcooked and not very nice. I used snapper, but it could also work well with fresh cod or monkfish. INGREDIENTS 4 garlic cloves, finely chopped 5 Tbsp chopped flat-leaf parsley 8 Tbsp olive oil 6 large potatoes, about 800g (preferably Desiree), peeled and cut into 6-7mm slices salt and freshly ground black pepper 100g pecorino cheese, freshly grated 4-6 sea bream or snapper fillets 1/2 cup dry white wine METHOD: Preheat oven to 200°C. Mix the garlic, parsley and olive oil in a bowl, then pour half of this into the base of a deep baking tray large enough to hold the fish. Cover with a layer of half the potato slices, and season with...