Cucina Antica - specialità italiane - condimenti per pasta

Flavoured Marrowbones

S56.Ossibuchi saporiti

6 veal marrowbones
Sweet ‘n' sour baby onions
Pumpkin Cream
Cheese Cream
Balsamic vinegar of Modena



With a sharp knife, cut the edge of the marrowbones so that they do no curl up while cooking. Then dip them in flour and brown them in a frying pan together with a knob of butter, turning them onto both sides.

Add two spoonfuls of balsamic vinegar and the onions well drained of their preserving liquid.

Wet with a spoonful of stock and cover with a lid.

If necessary, add more stock and salt and pepper . Carry on cooking for about an hour and a half until the meat is tender.

In the meantime, in a saucepan, heat the Pumpkin Cream together with a spoonful of Cheese Cream. Flavour with salt and pepper .

Serve the marrowbones hot accompanied by the onions and pumpkin sauce.



Difficulty: Hard

Preparation time:

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