Passionate Catering

Osso Bucco with Gremolata and Cortecci pasta.

This is of course is a classic Italian dish. You can also serve it with risotto or plain rice. On this occasion I have decided to pair it with good quality Italian pasta. Bon Appétit! 🇮🇹

Osso Bucco with Gremolata and Cortecci pasta

Serves 4
Ingredients:

4 Veal or beef marrow bone shanks
2 medium onions, finely chopped
1 cup chopped celery
1 cup chopped carrots
Few sprigs of thyme
1 cup of dry red wine
1/2 cup flour
2 cups tomato puree or 1 can chopped tomatoes
Salt and pepper to taste
Cortecci pasta or any pasta of your choice

Gremolata

Peel of one lemon,
2 garlic cloves
4-5 sprigs of continental parsley

Method:

1. Heat oil in the caserole pan and brown shanks on both sides. Transfer to a plate.
2. Add onions to the pan and sautée for few minutes until translucent.
3. Add carrots, celery and sauté for few more minutes.
4. Stir in the flour and add wine, followed by tomato puree and enough water to cover vegetables and beef. Cover with a lid and cook on low heat for 2 hours either on the stove or inside the oven.
5. For Gremolata chop finely lemon peel, garlic and parsley and put aside.
6. Cook pasta according to instructions on the pack.
7. Season Osso Bucco with salt and pepper and serve with pasta, topped with Gremolata.

Char coal BBQ Whole Scotch Fillet steak with Chimichurri sauce

Time:
Cost: 17.0 per person
Feeds 4

Description:

This is a dish for perfectionist carnevores. It is a ritual, a ceremony, if you wish. DO NOT USE GAS GRILL! It would be a sacrilege.

Equipment

BBQ char-coal griller
Set of tongs
Large plate
Bag of coals

Ingredients:

1-1.2 kg. Whole Scotch Fillet
Some oil
Your favorite rub

Chimichurri

Ingredients and method:

1 cup fresh coriander, finely chopped
½ cup flat-leaf parsley, finely chopped
2 Tbsp oregano
40 ml white wine vinegar
4 garlic cloves
1 lemon zest and juice
1 pinch ground cumin
1 pinch coriander powder
1 pinch chilli flakes
1 cup sunflower oil
salt and pepper to taste

Method: Blend all the ingredients in the blender until herbs are finely chopped.

Steak

Method:

1. Prep and season the steak

Take your steak out of the fridge and season it on both sides with your favorite rub. After you have seasoned the steak let it sit for 30 minutes.

2. Fire up your grill. When the coals are ready you will want to arrange them into two zones. Essentially you want all the coals on oneside of the grill for direct heat and then the otherside that doesn’t have any coals will be your indirect heat.

Allow the grate to heat up.
When ready to grill pour cooking oil onto a folded paper towel and oil the grate using a long-handled tongs.

3. Place your seasoned steak on the hottest part of the grate, directly above the coals. Let it sear for two minutes, rotate a quarter turn and place it back down. Let the steak sear for an additional two minutes.
Flip the steak over and sear the other side.
After the steak is properly seared move it to the warm side where there are no coals.
Close the lid of the charcoal grill and continue to cook the steak until it reaches 60 C internal temperature - 25 minutes for 500 g for medium rare.
You do not need to flip the steak while cooking it indirectly.
4. The final step is to remove the steak from the grill, place on a cutting board and loosely tent it with aluminum foil. Allow it to “rest” for 5 minutes. This redistributes the juice in the steak and makes it nice and tender!