The Special Italian Dinner last night was a Gastronomic Delight. I particularly enjoyed the Entree-Osso Buco.💥. It reminds me of a Filipino Dish ( Bulalo)💙 that I have been craving for sometime.
THD had a special Italian Dinner celebrating the end of February(29th)- (a Leap Day) in connection with the our Taste of Northern Italy Travel Discovery Series hosted by Galen Corson, Activity Director. Last January we had Taste of Japan, and March Travel Discovery series will be Taste of Southern France. I am posting the Dinner Menu last night featuring Osso Buco as the Entree(above). For those of you who are not familiar with the dish.
Ossobuco or osso buco (pronounced [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish. The gremolata (parsley, lemon zest, and garlic) is an important garnish for this dish.
The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; gremolata is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.
💙Bulalô (Tagalog) is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has been melted into the clear broth. It is mixed with corn and vegetable greens. The bone marrow is super delicious!
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