Zuppa Osso Buco

Name: Zuppa Osso Buco
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 57 grams tinned flat fillet anchovies, drained; 473 milliliters beef stock, available in 1 cup small boxes on soup aisle; 79 milliliters Italian bread crumbs, a couple of handfuls; 425 grams diced tomatoes in puree or coarsely ground tomatoes; 397 grams white beans, cannellini, drained; 2 carrots, peeled; 710 milliliters chicken stock, available in re-sealable boxes on soup aisle; 4 servings Coarse salt and pepper; 4 servings Coarse salt and black pepper; 4 servings Crusty bread, to pass at table; 1 large egg, beaten; 237 milliliters egg pasta, broken egg fettuccini or medium egg noodles; 1 Handful flat-leaf parsley, about 1/4 cup loosely packed; 1 fresh or dried bay leaf; 2 cloves garlic, cracked away from skins; 2 ribs celery and their greens; 454 grams ground veal; 1 lemon, zested; 0 teaspoons freshly grated nutmeg, eyeball it; 2 Tbsps extra-virgin olive oil, 2 turns of the pot; 1 medium yellow skinned onion, peeled and halved; 118 milliliters white wine; 59 milliliters a generous handful, grated Parmigiano or Romano

Zuppa Osso Buco

Zuppan Osso Buco is If you like this recipe, you might also like recipes such as Osso Buco, Osso Buco, and Osso Buco.

Instructions

Combine the veal and the next 5 ingredients then reserve mix and rinse off your hands.

Ingredients you will need

Veal

Heat a medium soup pot over medium to medium-high heat. Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion.

Ingredients you will need

Carrot

Celery

Onion

Soup

Equipment you will use

Pot

Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot. Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes to begin to soften. Do not let vegetables brown, reduce heat if necessary.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Vegetable

Bay Leaves

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Stove

Pot

Add the wine and cook for 1 minute. Next, add beans and tomatoes and stock to the pot. Put a lid on the pot and raise heat to high. When soup boils, about 3 minutes, add 1-inch balls of veal dumplings directly to the pot. When you are done adding the veal, stir in the egg noodles. Simmer stoup for 6 minutes to cook noodles and meat dumplings. Adjust seasonings and turn the heat off, then let stoup stand a couple of minutes.

Ingredients you will need

Egg Noodles

Seasoning

Tomato

Pasta

Beans

Stock

Meat

Soup

Veal

Wine

Equipment you will use

Pot

Pile garlic, anchovies, parsley and lemon zest on a cutting board and finely chop the mixture, then transfer to a small dish.

Ingredients you will need

Lemon Zest

Anchovies

Parsley

Garlic

Equipment you will use

Cutting Board

Serve stoup in shallow bowls with a couple of teaspoonfuls of gremolata on top. Stir the gremolata throughout the stoup and pass crusty bread at the table for dipping and mopping.

Ingredients you will need

Crusty Bread

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

57grams

tinned flat fillet anchovies, drained 473milliliters

beef stock, available in 1 cup small boxes on soup aisle 79milliliters

Italian bread crumbs, a couple of handfuls 425grams

diced tomatoes in puree or coarsely ground tomatoes 397grams

white beans, cannellini, drained 2

carrots, peeled 710milliliters

chicken stock, available in re-sealable boxes on soup aisle 4servings

Coarse salt and pepper 4servings

Coarse salt and black pepper 4servings

Crusty bread, to pass at table 1large

egg, beaten 237milliliters

egg pasta, broken egg fettuccini or medium egg noodles 1Handful

flat-leaf parsley, about 1/4 cup loosely packed 1

fresh or dried bay leaf 2cloves

garlic, cracked away from skins 2ribs

celery and their greens 454grams

ground veal 1

lemon, zested 0teaspoons

freshly grated nutmeg, eyeball it 2Tbsps

extra-virgin olive oil, 2 turns of the pot 1medium

yellow skinned onion, peeled and halved 118milliliters

white wine 59milliliters

a generous handful, grated Parmigiano or Romano

Recommended wine: Chianti, Verdicchio, Trebbiano

Osso Buco can be paired with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Barone Ricasoli CeniPrimo Chianti Classico Gran Selezione. Reviewers quite like it with a 5 out of 5 star rating and a price of about 90 dollars per bottle.