Stuffed Baked Potatoeskaren wrote on 31 Oct 2005 in rec.food.cooking I bake the forked twice (so they won't explode), oiled and lightly salted spuds at 400F (without using foil) for 1 hour plus. At 1...
For the people who is interested ,
Here is my family recipe, cheers Pandora
OSSIBUCHI ALLA MILANESE
Category: meat Nb persons: 4
4 Ossibuchi - each 200-250 g ; 4 cm of thickness 1 tbs flour 50 g butter 1 tsp tomato paste - diluited in 1 tbs of lukewarm water 1-2 onion - thinly sliced 1-2 cup white wine - dry 1 cup broth salt pepper
For CREMOLATA: 1 bunch parsley 1 little branch rosemary 1-2 clove garlic 1-2 lemon zest - only the yellow part 1 anchovy - under oil
Flour lightly the ossibuchi. In a frying pan, brown the onions in the butter, then take away and put them in a dish. Put the ossibuchi in the same frying pan with the butter and brown them both sides, soaking them every so often with few wine; when it is completely evaporated add the onions and the tomato paste salt and pepper (as taste). Put a lid and cook at low fire for about 1 hour or till the meat will be tender, adding , if necessary, few broth at a time. In the meanwhile prepare the Cremolata (or gremolata): mince all the ingredient of the list. Add this sauce to the meat ten minutes before it is ready. Another way is to mix the Cremolata to the marrow and then fill the holes again with this sauce. Note: traditional milanese dish is Ossibuchi with " risotto alla milanese" (risotto with saffron), but you can accompaign them also with a potatoes purŽe.
Nutritional facts per serving (daily value): Calories 124kcal Protein 1g (1%) Total Fat 10g (16%) Sat. 6g (32%) Chol. 27mg (9%) Carb. 4g (1%) Fiber 0g (1%) Sugars 1g Calcium 10mg (1%) Iron 0mg (1%)
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