This is an Italian recipe that Italians love to eat— mostly the meat can be turkey or beef from the neck. Most people eat it with the addition of tomatoes or just wine. I made an excellent recipe with wine and with the addition of broth, and wonderful spices, which gives an amazing taste, if you want to make this fantastic meal, follow the recipe.
Ingredients: medium, 115 min., 4 serving
8 pieces of turkey necks
2 medium onions/ finely chopped
1 medium carrot/ blended
150 ml cup celery stalk/ blended
40 g butter
4 cloves of garlic/ minced
2 full Tablespoons flour/ for meat
160 ml white wine for cooking
300 ml broth/ vegetable or beef
1 bay leaf
1/2 teaspoon thyme
1. 5 teaspoon marjoram
salt and pepper to taste
dry biospice Vegeta/ for meat
olive oil EVO to taste
wok pan
blender
Preparation:
First, prepare all the ingredients as described above.
Wash the turkey necks and dry well with kitchen paper.
Season the meat on both sides (biospice/Vegeta, salt and black pepper).
Put 2 full spoons of flour in a plate and roll the meat well, including the sides.
Pour 2-3 tablespoons of oil into the wok pan and wait for it to heat up on moderate heat.
Add the meat and fry each side for about 8-10 minutes until golden brown. Remove the meat from the pan and put it on a plate.
Add a little more oil to same pan, add the chopped onion. Stew it for about 8 minutes, covered on moderate heat, with stirring occasionally until it softens and becomes transparent.
Then add the blended carrot and celery, mix everything well, simmer 10 minutes, with stirring occasionally.
Immediately add butter. Stir well, when the butter has melted, add chopped garlic, mix everything well and let it simmer for about 2 minutes.
After that, pour in white wine, mix the ingredients and leave for 10 minutes until the alcohol evaporates.
Immediately add broth, thyme, marjoram, salt, and pepper to taste, mix the ingredients, cover the pan, and cook for about 20 minutes, covered, with stirring occasionally.
When the liquid has evaporated a little, pour all the ingredients into a deep bowl and blend again. We need a fine and mushy mixture.
Return the mushy mixture to the pan, add another 170 ml of water, bay leaf, stir then return the meat to the pan. Cook for about 30 minutes on low to moderate heat, covered.
During cooking, occasionally turn the meat to the other side, stir and cover again. Scrape the bottom of the pan with a wooden spoon so that the sauce does not collect or burn.
Control the taste and add spices as needed.
The meat sauce is ready when it becomes a shiny, smooth mixture, the meat is soft and the fat floats to the top.
Serve ossobuco in plates with mashed potatoes, rice or polenta, poured with sauce.
Buon appetito!
NOTE:
If you don't have wine, you can replace it with broth, instead of 300 ml, add 460 ml.
Instead of onions, you can replace with 5 pieces of shallots.
Keep the rest of the food in the refrigerator for up to 3 days.
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