Posts Tagged ‘Parsley’

An amazingly tasty dish with a hint of lemon…

Serves 4

4 Ossobuco Steaks 300gr each
Zest of 1 Lemon
1/2 Litre Beef Stock
50gr Butter
1 Garlic Clove
1 Small Onion
4Tbsp Extra Virgin Olive Oil
Salt
Freshly Ground Black Pepper
300gr Peeled Plum Tomatoes
Freshly Chopped Parsley
1 Glass Dry White Wine

Pierce the filmy layer around the steaks and dust them with flour. Gently fry the chopped onion in oil and butter, then remove from the pan and sieve.

Brown the steaks on both sides on a medium heat and add the wine. Add salt, pepper, the chopped peeled tomatoes and the onion, cover and cook for at least 1 and a half hours. Shake the pan occasionally and add some stock when the sauce dries up.

Finely chop the parsley, the garlic and the grated lemon zest. This is the final touch to this dish and needs to be added in the last five minutes of cooking.

Add another little bit of stock, stir well and serve with some Milanese risotto or some hot polenta. Try it today with our quality Osso Buco from Moen and Sons!

Salsa verde is a great accompaniment to many dishes. With its strong flavours it is suited to meaty dishes like pork and lamb or even tuna steaks.

3 Anchovy Fillets
120gr Parsley (just the leaves, no stems)
50 gr White or Red Wine Vinegar
2 Cloves of Garlic
1 spoon of Capers
100gr Extra Virgin Olive Oil
50 gr of Breadcrumbs
A pinch of Pepper
A pinch of Sugar
2 egg Yolks

Wash and dry the parsley, making sure to use only the leaves. Chop very finely. Chop also the anchovies, garlic, and capers (if preserved In vinegar – squeeze to take out excess vinegar, if preserved in salt rinse in water for 20 minutes in lukewarm water and squeeze afterwards).
Wet the breadcrumbs with vinegar and squeeze.

Gather all ingredients and mix well with oil, then add salt and pepper according to taste. Now add the boiled yolks. Mix.

Salsa verde is best if quite liquid, and needs resting 24 hours before use. It can be preserved in the fridge in glass jars, with some olive oil to cover.

For a limited time, when you buy anchovies from Natoora you can get a free bunch of parsley – well on your way to making that fantastic salsa verde!

Autumn is a fantastic time for mushrooms. Get the most out of them with this delicious stew.

Ingredients

• 150gr Shallots – finely chopped
• 100gr Cepes/Porcini mushrooms
• 100gr Chanterelle mushrooms
• 100gr Pied Bleu mushrooms
• 3 Garlic cloves – roughly chopped
• 30gr Flat parsley – roughly chopped
• 30cl White wine
• 50cl Chicken stock (Stock cube works great)
• 1 Veal roast
• Extra virgin olive oil
• unsalted butter
• salt and pepper

Method

Clean the mushrooms and roughly slice them, if they are on the small side cutting them in half will do. In a large casserole heat on medium flame about 3 tablespoons of olive oil and the same quantity of butter, when the butter stops foaming raise the heat and add the veal roast. Cook on all sides until it colours, then remove and set aside.

Lower the heat back to medium and add the shallots which you cook for a few minutes stirring every so often, and then add the garlic which you will cook for a further few minutes stirring to ensure it does not colour. Once the shallot is translucent you can add the mushrooms, some freshly ground black pepper and cook until they just begin to colour on the edges, this will take a while of gentle cooking. During all this time the heat should be moderate – too high will risk burning the garlic or shallots.

Add back the veal roast and any juices which have collected and raise the heat again to high before adding the white wine. Cook for a few minutes to enable some alcohol to evaporate and follow with the chicken stock, reduce the heat to low and cook, covered, for about 2 to 2 ½ hours until the meat is very tender. At this stage you can cook it uncovered at medium heat to reduce the sauce and thicken it slightly. Serve with vegetables such as potatoes, spinach, chard, pumpkin…