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Beef and Pork

Suckling Pig Osso Buco in Red Wine Sauce, with Cream Polenta

Here's this week's recipe from Franz Mulser, chef at the "Gostner Schwaige" in South Tyrol.

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Serves four

Ingredients for the Osso Buco:
4 suckling pig ossi buchi
1 carrot
1 celery stalk
1 Spanish onion
1 clove of garlic
1 bay leaf
thyme and savory to taste
1 tsp. tomato paste
1 tsp. mustard
1 tbsp. olive oil
1 tbsp. seed oil
a pinch of sugar
½ litre suckling pig stock (ideally)
or ½ litre beef stock

To prepare the ossi buchi:

Sprinke the ossi buchi with salt and pepper, brush them with the mustard and sauté in very hot seed oil. Chop the carrot, celery, and onion into large pieces and sauté them separately in another frying pan. Add the pressed garlic and sugar, and sauté until golden. Drain off any excess fat and add the herbs and tomato paste. Brown lightly before adding the red wine. Bring the sauce to a boil to reduce the amount of liquid.
Add the ossi buchi, cover with the ½ litre of stock and let it stew, covered, for around 1 hour. Afterwards remove the ossi buchi, keeping them warm, and reduce the sauce to the desired consistency.

Ingredients for the Cream Polenta:

¼ litre of fresh cream
¼ litre of water
thyme, salt and nutmeg to taste
1 tsp. butter
110 grams of polenta (fine grain)
1 tsp. olive oil

To prepare the polenta:

Combine the cream, water and thyme and bring the mixture to a boil. Let it steep for around 30 minutes, bringing the liquid back to a boil several times. Add the butter, salt and nutmeg, and slowly stir in the polenta. Let it simmer for another 30 minutes, stirring occasionally. Mix in the teaspoon of olive oil just before serving.

26.01.2006 euromaxx a la carte gericht