Basic recipes -Veal stock
20 g Extra-virgin olive oil 1,5 kg veal bones, meaty 2 Carrots 2 Celery stalks 1 Leek 1 Onion 2 Tomatoes Salt and pepper Water Peel the carrots and coarsely chop the celery, onion, tomatoes and leek. Put the oil in stock pot, add the bones and the onion, carrots, celery, leek and tomatoes. Add enough cold water to cover then place the pot over medium-high heat. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and let simmer uncovered for 2 to 3 hours adding water as necessary just to cover the ingredients. Transfer the stock into a large bowl through a strainer, gently press the solids to extract all of the liquid, and discard the solids. Salt and papper to your taste. Pour the stock into containers for storage and label and date them: the stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer. |
 
Rice and risottiRisotto alla Milanese The origin of the risotto alla Milanese lie in the Lombard capital, Milan. It is the traditional accompaniment of osso buco. Serves 4:80 g butter1 onion320 g carnaroli rice or roma rice1 pinch of saffron1 glas white w... |
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