Bugialli’s Ossobuco alla Novese
(from Novara in Italy’s Piedmont region)
Joe Henderson, owner of Chapel Hill Farm, says:
“For me this adaptation from Giuliano Bugialli’s “Classic Techniques of Italian Cooking” has a hint of the Mediterranean about it. It is quite different from the Milanese ossobuco (see recipe HERE).
Some people tie each piece with twine around the outside. I don’t. The skin surrounding each piece holds it together during cooking. I remove the skin with a fork before serving. Some people argue that the hind shanks are best, others that the fore shanks are best. I honestly can’t tell the difference between the two after cooking.”
6 Pieces of Randall Lineback center-cut Ossobuco, (Italian plural = Ossobuchi) - MUST be properly thawed, see under INFO, at top of page
15 brined green olives, drained
1 tablespoon fresh rosemary leaves
6 fresh sage leaves
2 tablespoons capers in wine vinegar, drained (or substitute US pickled version)
1 small clove garlic, peeled
1 small strip of lemon peel
2 cups good dry white wine
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
About ½ cup flour
Salt and freshly ground black pepper to taste
Coarse-grained or kosher salt
2 cups rice, preferably Italian Arborio type
1) Pit the olives. Finely chop the olives, rosemary, sage, capers, garlic, and lemon peel together on a chopping board.
2) Transfer the finely chopped mix to a medium bowl, add the wine, stir well.
3) Heat the oil and butter in the flameproof casserole over medium heat.
4) Lightly flour the ossibuchi on both sides, but not the edge.
5) When the butter is completely melted, add the meat and sauté until golden brown on both sides (about 3 minutes per side).
6) Add the wine and ingredients to the casserole, cover, and simmer for about 50 minutes.
7) Turn the ossibuchi over, adjust the salt and pepper to taste, cover again, and simmer for 25 minutes longer.
8) For the rice, bring a large pot of water to a boil, add the coarse-grained salt to taste and add the rice.
9) Stir with a wooden spoon and let the rice cook until al dente (about 16 minutes).
10) Drain the rice and arrange it on a warm serving platter.
11) Remove the outer skin from each ossobuco and dispose of it.
12) Place the ossibuchi on the rice and pour the remaining sauce from the casserole on top. You can serve this with mint Gremolada sprinkled on top or in a bowl on the table. Serve immediately.
This is a variation on the traditional Gremolada (see HERE, bottom of recipe). I put the mint Gremolada in a small bowl on the table for self-service.
2 tablespoons finely chopped fresh mint leaves
1 teaspoon finely minced garlic
1 teaspoon finely grated lemon zest