Nativa Magazine > Gastronomy

Osso Buco with cauliflower puree and gremolata

Osso Buco with cauliflower puree and gremolata

Ingredients (Portions: 4 people)

  • Osso buco:

  • 4 pieces of osso buco (about 300gr each)

  • Salt and pepper at taste
  • Olive oil at taste
  • 1 chopped onion
  • 2 minced garlic cloves
  • 2 chopped carrots
  • 1 chopped celery stalk
  • 750 g of peeled tomato
  • 3 tablespoons of passata or tomato pulp
  • 250 ml of white wine
  • 250 ml of beef broth
  • 2 bay leaves
  • 250 g of peeled mini beets

  • Cauliflower Puree:

  • 1 kg of cauliflower in florets

  • 500 ml of milk
  • 500 ml of water
  • Salt at taste
  • Nutmeg at taste
  • 2 tablespoons of butter
  • 2 tablespoons grated island cheese

  • Gremolata:

  • 1 sprig finely chopped salad

  • 2 tablespoons of lemon zest
  • 1 minced garlic clove

Directions

For the osso buco, season the meat with salt and pepper and start by sealing it in a large skillet. Meanwhile, in an iron pan, place a generous drizzle of olive oil, the chopped onion and garlic and let it cook until translucent. Then add the celery and carrots and let it cook for about 5 minutes. Then put the meat, tomato and passata, white wine and broth and bay leaf. Let it cook slowly, until it is very tender and the sauce is reduced and thick (about 1h30-2 hours). The mini beets are added to the stew about half an hour before the end. You may need to add more broth during the process and check seasonings.

For the cauliflower puree, cook the florets in water with milk and salt until very tender. Drain and place in a food processor, reserving part of the cooking liquid. Add nutmeg, cheese and butter and process well until you get a smooth and silky puree. If necessary add a little of the cooking liquid to make it less thick. Rectify seasonings.

For the gremolata, combine all the ingredients in a pestle and mix well.

To serve, place a little puree on the plate, a piece of ossobuco on top of the puree, drizzle with the stew sauce, decorate with the mini beets and serve with the gremolata.

Enjoy your food!

Recipe and photography by Inês Mendes (@inesananasehortela)

June 17, 2022