You will discover how to make the authentic OSSOBUCO, the special cross-cut veal shanks braised with wine and broth; the EGGPLANT PARMIGIANA, the traditional dish rich of eggplants, mozzarella and tomatoes; and the LIMONCELLO, the well-known liqueur made with citrus peel...and obviously the best wine pairings from Tuscany 🍷
The fantastic recipes of this week will be:
• 𝐛𝐞𝐞𝐟 𝐨𝐬𝐬𝐨𝐛𝐮𝐜𝐨
• 𝐞𝐠𝐠𝐩𝐥𝐚𝐧𝐭 𝐩𝐚𝐫𝐦𝐢𝐠𝐢𝐚𝐧𝐚
• 𝐥𝐢𝐦𝐨𝐧𝐜𝐞𝐥𝐥𝐨 𝐥𝐢𝐪𝐮𝐞𝐮𝐫
INGREDIENTS (2 SERVINGS)
🍖 𝐎𝐒𝐒𝐎 𝐁𝐔𝐂𝐎
- beef ossobuco (cross-cut veal shanks)
- ½ lt meat broth
- 2 red onions
- 1 carrot
- 1 steak of celeric
- ¼ (50g) cup flour
- ½ glass of Vernaccia white wine
- 5 spoons of extra virgin olive oil
- 2 spoons of tomato paste
- ¼ (40g) butter
- salt and pepper to taste
🍆 𝐄𝐆𝐆𝐏𝐋𝐀𝐍𝐓 𝐏𝐀𝐑𝐌𝐈𝐆𝐈𝐀𝐍𝐀
- 2 lb (1kg) eggplants
- 2 cups (400g) tomato sauce
- 1 red onion
- 4 basil leaves
- 1 lt seeds oil
- parmesan cheese
- 2 mozzarella
- extra virgin olive oil, pepper, salt to taste
🍋 𝐋𝐈𝐌𝐎𝐍𝐂𝐄𝐋𝐋𝐎
- 5 organic lemons
- 2 ½ cups (500 ml) ethyl alcohol 95% vol
- 3 cups (600g) sugar
- 4 cups (750 ml) water