I-Osso Buco Recipe
I-Osso buco iyi-recipe yase-Italy ejwayelekile eyenziwe ngokupheka okuncane okupheka ama-veal kuze kube yilapho inyama isondelene futhi inomsoco.Ama-shank we-veal yizicucu ezinzima zenyama eningi lezicubu ezixhumene kuzo. Ukuwafaka kancane kancane kulesosiketshezi kuyaphula phansi lezo zitshalo ezihlambalaza.
I-Braising ayikhiqiza i- crust yangaphandle enombala enombala enombala omsundu , owenza ukupheka okushisa okufana nokugaya, ngakho-ke siyasesha inyama ku-stovetop kuqala. Ungafunda kabanzi lapha mayelana nokubheka inyama .
I-Osso buco ingasetshenziswa nge- risotto , i- polenta noma ngisho namazambane ahlambulukile . Ngokwesiko, i-osso buco ihlotshiswe nge-condiment ye- zesty ebizwa ngokuthi i- Gremolata .
Okuzokwenza
- 3 Ama-shanks we-crosscut (cishe ngamakhilogremu angu-1)
- ¼ indebe Amafutha eCanola (noma amanye amafutha yemifino)
- ½ anyanisi esikhulu, ehlutshiwe futhi eqoshiwe
- 1 isilimo esidliwayo se-Rib, oqoshiwe
- 1 i-Carrot enkulu, ehlutshiwe futhi eqoshiwe
- 4 I-clove ye-Garlic, ehlutshiwe futhi echotshoziwe kancane
- ¾ indebe ekheniwe
- Utamatisi oqoshiwe (kufaka phakathi uketshezi)
- 1 indebe eyomile iwayini elimhlophe
- 4 izinkomishi
- Isitoreji sendawo (isib. inyama yenkomo) noma isisindo se-veal
- 1
- Ihlamvu le-bay
- ½ ithisipuni omisiwe i-Thyme
- 1 ithisipuni yonke i-peppercorns emnyama
- Usawoti ongcolile kanye nomsundu omnyama omusha, ukunambitha
Indlela Yokwenza
- I-oven yangaphambi kokushisa ku-350 ° F (175 ° C).
- Phakamisa umswakama owedlula amaqabunga e-veal ngamathawula wephepha ahlanzekile. Lokhu kuzothuthukisa ukugqanyiswa kwenyama.
- Yenza amabala ambalwa (ie, parallel to the bone) ahlukanisa engxenyeni yangaphandle yama-shanks ukuze inyama ingapheli amandla lapho iqinisa.
- Yenza izinkathi zesikhashana kahle ngosawoti wamaKosher.
- Esikhathini esinesisindo esinezinsimbi esinezinsimbi, esine-iron-cast noma se-brazier, ukushisa amafutha ngokushisa okukhulu, bese ufaka inyama bese uyisesha kahle, usebenzisa i-tongs ukuyivula. Uma i-crust enhle ensundu ikhiwe kuzo zonke izinhlangothi zenyama, yisuse epanini bese uyibeka eceleni.
- Engeza izaqathe, isilimo esidliwayo esinamagatsha anamanzi, u-anyanisi nogalikhi ukuyopheka bese upheka imizuzu emihlanu noma ngaphezulu, noma kuze kube yilapho u-anyanisi ehamba kancane.
- Engeza iwayini bese unciphisa cishe isigamu.
- Manje buyisela inyama ebhodweni bese wengeza utamatisi, isitokisi, i-leaf leaf, i-thyme, ne-peppercorns. Uketshezi kufanele kumboze ama-veal shanks cishe ¾ of the way up. Ukushisa phezu kwe-stovetop kuze kube yilapho uketshezi lufika emathunjini, bese umboza ngesembozo esiqinile futhi udlulisele yonke into ehhavini.
- Pheka amahora angu-1 kuya kwangu-2 noma kuze kube yilapho inyama isethenda.
- Susa imbiza kusuka kuhhavini. Gwema amanzi okupheka ngokuwuthululela nge-strainer ehlanganiswe ne-cheesecloth. Isizini uketshezi lokunambitha ngosawoti ongokwesiko kanye nomswakama omnyama omusha.
- Khonza i-osso buco embhede we-risotto, i-polenta noma amazambane aphehliwe, neketshezi lokupheka, uthele phezu kwabo, futhi uhlobise ne- gremolata uma ngabe ufisa.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 720 |
| Inani lamafutha | 35 g |
| I-Fat egcwele | 11 g |
| I-Fat Unsaturated | 16 g |
| I-cholesterol | 259 mg |
| I-sodium | 601 mg |
| Ama-carbohydrate | 17 g |
| I-Fiber Dietary | 2 g |
| Amaphrotheni | 74 g |