Vintus

From a Mitolo newsletter this past year, we could not resist sharing the recipe below from Frank Mitolo’s mother.  To be served, naturally, with Mitolo G.A.M.

Osso Bucco (serves 4)

Ingredients:

4 osso buco ( 2-inch thick rounds of veal knuckle )

plain flour, for dusting

1 onion finely chopped

1 carrot finely chopped

1 celery stick

1 cup dry white wine

200g peeled tomatoes

500g fresh peas, shelled

4 bay leaves

olive oil

80g butter

salt and pepper

Preparation:

Lightly dust the veal with flour. Melt the butter in a frying pan, add the veal on high heat turning frequently until veal is brown all over then sit to rest.  Finely chop the onion, carrot and celery then place in a large deep pan with olive oil and cook for 5-6 minutes. Add the tomatoes, peas, wine and bay leaves and cook for 10 minuets, add salt and pepper as required . Place the veal in the pan and place a lid on and put into a pre heated oven on 200 degrees for 2 hours. Serve on top of soft potato mash with a sprinkle of parsley.