Wundervölker, Monstrosität und Hässlichkeit im Mittelalter (German Edition)

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Joining the celebration is easy: just, fill in this form and prepare Ossocuco con Gremolata on January 17, according to the authentic recipe. We also love receiving photos from all over the world so please do so too! Ossobuco, with all its erroneously written variants osobuco, ossobucco, osso bucco, etc.

What to drink with Ossobuco in Gremolata? The suggesitons of LUCA GARDINI

Not by chance, in only 0. I ts popularity makes Ossobuco one of the most counterfeited dishes of Italian traditional cuisine in the world. For this reason it has been proclaimed as the official dish of the 5th edition of the IDIC — International Day of Italian Cuisines, whose mission is to preserve and protect authenticity and quality of the Italian cookery. Based on historical evidence, there is not a single answer to this question. This dish emigrated from Italy with migrants , possibly, but not necessarily, with those coming from Lombardy, its origin.

The recipe, at least in the 19th century and thereafter, has become well-known and is made all around Italy. Among the possible reasons of the popularity of ossobuco are certainly its low cost and the relative easiness of its preparation. Served with risotto or polenta , ossobuco made and makes a delicious and satisfying meal. It was originally a seasonal dish, to be cooked in winter time on charcoal or wood stoves , which in the past, also had the function of warming the household.

Its familiar profile caused its success on the menus of the Italian restaurants opened by migrants all around the word, which were based almost totally on hearty, home cooking. However, a notable contribution to the worldwide popularity of Ossobuco was the inclusion of its recipe in famous collections published outside Italy. Ossobuco a la milanaise, with some variations, has become part of the French home cooking tradition as well. Milan claims to be the city where Ossobuco was born. There is no dispute of the fact that Ossobuco originated in Region of Lombardy.


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No one, however, can say exactly when. The use of marrowbones and veal shanks was common in middle age Italian cuisine but there is no evidence of the presence of ossobuco alla milanese as a dish, at that time. If we take into consideration the gremolata that accompanies Ossobuco, we can presume that the dish was already made in the 18th century.

According to culinary historians it was at the time of the Illuminist Revolution that lemon — in this case the rind used in the gremolata — radically replaced the more expensive spices such as cloves, cinnamon and nutmeg. As in the case of many other Italian traditional dishes there is not just one way of making authentic Ossobuco alla milanese.

Variations however are well within the parameter of what is intended by authenticity in Italian Cuisine, that is, which is defined more by what is not accepted in a recipe rather than a single way of doing it. The ossobuchi, lightly floured, are then to be browned adequately on both sides in the same pan with the onion or without, to avoid the risk of burning it.


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White wine should be then added and the cooking should continue with the heat lowered and the pan covered. Anna Gosetti della Salda in Le ricette regionali italiane , includes a single clove of garlic to be lightly browned in the butter and removed before adding the ossobuchi to the soffritto, which according to some recipes may also contain prosciutto or pancetta. Flouring the veal, which was a way to tenderize the meat in the past, appears only in some recipes and definitely not in Artusi, nor in Hazan.

Traditional recipes call for dousing the browned veal with wine and then letting it evaporate. Then the ossobuchi are seasoned with pepper and salt and cooked at low heat in the covered skillet, turning them over from time to time and dousing them with broth as needed. It is added to ossobuco only at the end, before serving it. The veal should braise until the meat can fall off the bone and can be eaten with a fork alone. The veal shank should be from a very young, milk-fed calf. Tenderness and juiciness are the key to the best ossobuco.

The marrow is a delicacy on its own and is traditionally dug out, in Lombardy, with a small, long-handled spoon called esattore tax collector. Ossobuco is traditionally served surrounded by risotto alla milanese but goes well with mashed potatoes or crusty bread. This recipe will probably raise some controversial comments, but in my opinion and experience, this is a recipe that respects tradition, gives a clear direction to non-Italian colleagues and allows anybody in any part of the world to be able to produce a great ossobuco in gremolata.

Click here to see the map of chefs and restaurants joining our International Day of Italian Cuisines celebration. We will be updating this map as chefs, restaurants, institutions get on board our global ola that will reach its peak on January 17th when all around the globe people will be cooking and tasting Ossobuco in Gremolata alla Milanese. Click here to read the worldwide program of events for the IDIC The number of chefs and restaurants joining our International Day of Italian Cuisines celebration grows larger every year.

We will be updating this list as chefs, restaurants, institutions get on board our global ola that will reach its peak on January 17th when all around the globe people will be cooking and tasting Ossobuco in Gremolata alla Milanese. January 17 is a date of great symbolic importance.

The sacred and the profane as well as Celtic and Latin rites are mixed together here. Therefore this occasion is celebrated in Italy, from north to south, on January 17th in many different ways. This is what is done in Puglia, Sardinia, Campania e Abruzzo. In the latter, in the town of Scanno this feast has been celebrated since the fourteenth century until recently with great, steaming pans of sagna home made pasta and ricotta in the town square , while in Lanciano a holy representation was held. Also in Lazio , especially in the towns of Nepi and Velletri , in the area of Tuscia, the feast still has strong gastronomic characteristics.

In general, almost all the celebrations of 17th January ended with a collection of food products that the entire community then consumed collectively. Elsewhere, in Guastalla in Emilia Romagna , the fried gnocco gnocco fritto is the king of the feast. Once, many rural communities collectively raised a piglet that they then butchered and ate on that day. Ancient fairs, such as that of Lonato , in Lombardy, that used to be held on 17th January but today have fallen out of use, were completely a celebration of cooking and eating of pork, of which in peasant tradition, as it is of common knowledge, nothing went to waste.

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"In Cerca di te" Diamante Gallina Quartetto Italiano

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