Hi everybody! My name's Alessandro Negrini and together with Fabio Pisani we're the chefs of "Il luogo di Aimo e Nadia" restaurant in Milan today for "Acqua di chef" we'll show you a traditional recipe with water as main ingredient, so we'll show you the Osso Buco I'll show you the ingredients necessary to prepare the "Osso Buco alla milanese" extra virgin olive oil, butter, whole pepper, salt, rosemary, onion, flour, garlic, parsley, lemon and, of course, the Osso Buco of g350/400 weight, at least let's start with the mirepoix let's grossly chop our tasty onion and put them in the pot add some oil then saut� the onion in the oil when the onion is well cooked simmer with wine wine it's important for the wine to completely evaporate now let's take the Osso Buco let's make three cuts in its external connective tissue and saut� it in a pan let's sizzle the Osso Buco inside a very hot iron pan a non-stick pan is not necessary so, we have saut� our Osso Buco in the extra virgin olive oil we have saut� our onion in the extra virgin olive oil and white wine then put our Osso Buco inside this saucepan the secret of a good Osso Buco is its cooking in this kind of saucepan covered by a lid, even though lately is not very common according to the correct recipe 1L water blended with 6g of salt is necessary this is the water we'll gradually add to cook our Osso Buco so let's add the necessary quantity of water in order not to exceed the half of our Osso Buco let's add the whole pepper the rosemary needles avoiding its woody part let's cover it and let it cook! Let's back to the flour you saw as an ingredient of the Osso Buco recipe
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I use it as well I'll use in this case the buckwheat that is rich in starch and gluten free necessary to give it a toasted flavor and amber-colored like ground coffee our buckwheat is almost ready I spread it here and I add a pinch of it to my Osso Buco after 25 or 30 minutes or half cooking time let's flip the osso buco over and let it cook a little bit more I'll show you how we have interpreted the gremolada recipe the gremolada is nothing else that minced fresh garlic, parsley and lemon to put on top of the osso buco to enhance its taste what have we done? We've taken the garlic we have parboiled it five or six times in milk changing milk every time we have dried it in the oven then, we've added the lemon, not minced but scratched in order to take all its essential oils our garlic and finally the fresh parsley on top in order to get a lighter gremolada in the meanwhile, after 50 minutes cooking let's sift our osso buco sauce let's sift it here comes the ingredient everybody uses to prepare the "osso buco alla milanese" that is butter to make the thickness of sauce very peculiar this is the sauce of one osso buco that is, of course, right for one dish the sauce is reduced I add those 20g of butter let's try to get an emulsion this process takes few minutes once the sauce is ready and our osso buco is cooked let's place the osso buco in the sauce and here our osso buco is cooked now let's make our lighter gremolada so let's scratch the lemon skin let's chop the parsley prior to season and the garlic we have dried in the oven before let's place the osso buco in the dish with its sauce on top and here it is the "osso buco alla milanese" in order to respect the tradition I'll show you this item that is a marrow extractor that people from Milan used to call "agent di tas" why "agent di tas"? because it stands for the "tax agent" who used to cash in taxes and, of course, he's like something sucks out one's marrow so people from Milan used to say in a funny way:"pass me the "agent di tas, please" that it's referred to the item that takes the marrow out from the inside long live the "agent di tas"! Enjoy!
