Un piatto che cucino sempre molto volentieri in inverno è il brodo di manzo, uso l’ossobuco perché più saporito, con le frittatine cotte al forno.
Ingredienti per 2/3 persone:
- 2 ossobuchi di manzo
- una costa di sedano
- due carote grosse
- una cipolla
- una crosta di parmigiano
- 4 uova
- due ciuffi di prezzemolo
- una tazza di parmigiano grattugiato
- due bicchieri di latte
- 4 cucchiai di farina
- salt and oil
Preparation:
In a pressure cooker put the ossobuco, celery, parsley, onion halves, carrot, peeled and cut into pieces, the crust of parmesan, a bit 'of salt and cover d' water to submerge everything. Cook for three quarters of an hour. Without pressure cooker it takes longer to tenderize the meat.
Meanwhile prepare the pancakes: whisk the eggs with Parmesan cheese, salt, a tablespoon of olive oil and chopped parsley. Add flour and milk and beat until creamy semi-liquid. Grease a baking pan and place the mixture. Must be one or two cm high, then grow back like a souffle. Put the pan in the oven to 200 degrees and cook for fifteen minutes or twenty minutes, until the soufflé is golden and regrown.
The stock will now be ready: filter and set aside the meat and carrots, which will be seasoned with olive oil and salt and eaten as a second. The crust of Parmesan cheese that will flavor the broth, the broth can be eaten along with the pancakes. Add water to soup that will become more restricted and adjust salt. Return to boil. Frittata, previously baked on a wooden board and cut into thin strips many, throw them into the broth and keep them for a minute in the pot off the heat, but no time to soak disfarsi.
Il piatto è pronto: brodo con frittatine come primo piatto e ossobuchi con carote lesse come secondo piatto!
Buon appetito! :)
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