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SSS #6 - Zuppa Osso Buco

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Sheri of As the Seasons Change had the pleasure of choosing this week's recipe. Her category was "Other" (I am not sure what that means), and her recipe is Zuppa Osso Buco, a Rachael Ray recipe.

I know, I know - Rachael Ray irritates me too. Not as much as she used to though. And this WAS an easy and delicious recipe which can be adjusted to your particular preferences.

I pretty much went by the recipe. No ground veal at my local supermarket, so I sent Bill to Palm Desert to a gourmet market which had it. Guess I should have just used ground turkey, but I wanted it to be authentic, at least the first time I made it. Next time though . . .

Oh! I did add some chopped parsley to the veal dumplings/meatballs.

I was a little leery of the anchovies in the gremolata, but combined with the other ingredients, it was very good. Next time I think I would double the amount of pasta and the cannellini beans - I had a hard time finding them in the soup.

All in all, it was (to quote Rachael) a yummo meal!

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Zuppa Osso Buco

Recipe courtesy Rachael Ray

Prep Time: 15 min
Cook Time: 25 min
Level: Easy
Serves: 4 servings

Ingredients:

Veal Dumplings:

* 1 pound ground veal
* 1 large egg, beaten
* 1/3 cup Italian bread crumbs, a couple of handfuls
* 1/4 cup, a generous handful, grated Parmigiano or Romano
* 1/4 to 1/2 teaspoon freshly grated nutmeg, eyeball it
* Coarse salt and black pepper

Stoup:

* 2 tablespoons extra-virgin olive oil, 2 turns of the pot
* 2 carrots, peeled
* 2 ribs celery and their greens
* 1 medium yellow skinned onion, peeled and halved
* Coarse salt and pepper
* 1 fresh or dried bay leaf
* 1/2 cup white wine
* 1 (14-ounce) can white beans, cannellini, drained
* 1 (15- ounce) can diced tomatoes in puree or coarsely ground tomatoes
* 3 cups chicken stock, available in re-sealable boxes on soup aisle
* 2 cups beef stock, available in 1 cup small boxes on soup aisle
* 1 cup egg pasta, broken egg fettuccini or medium egg noodles

Gremolata:

* 2 cloves garlic, cracked away from skins
* 1 (2-ounce) tin flat fillet anchovies, drained
* Handful flat-leaf parsley, about 1/4 cup loosely packed
* 1 lemon, zested
* Crusty bread, to pass at table

Directions:

Combine the veal and the next 5 ingredients then reserve mix and rinse off your hands.

Heat a medium soup pot over medium to medium-high heat. Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion. Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot. Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes to begin to soften. Do not let vegetables brown, reduce heat if necessary. Add the wine and cook for 1 minute. Next, add beans and tomatoes and stock to the pot. Put a lid on the pot and raise heat to high. When soup boils, about 3 minutes, add 1-inch balls of veal dumplings directly to the pot. When you are done adding the veal, stir in the egg noodles. Simmer stoup for 6 minutes to cook noodles and meat dumplings. Adjust seasonings and turn the heat off, then let stoup stand a couple of minutes.

Pile garlic, anchovies, parsley and lemon zest on a cutting board and finely chop the mixture, then transfer to a small dish.

Serve stoup in shallow bowls with a couple of teaspoonfuls of gremolata on top. Stir the gremolata throughout the stoup and pass crusty bread at the table for dipping and mopping.

Comments (2)

sheri:

Glad that you liked this, Nancy.I usually add extra beans too.

Everyone has such nice photos of that ossobuco soup. I like the addition of those farfalle pasta

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This page contains a single entry from the blog posted on February 28, 2010 6:00 PM.

The previous post in this blog was Gratitude Friday - Fabulous French Macaroons.

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