62
Italy:
M
INESTRONE
M
ILANESE
C
OOKING TIME
10 Min.
I
NGREDIENTS
2 thick slices streaky bacon • 1 medium onion • 1 celery heart • 1 potato • 1/4 large green cabbage
100 g (1/4 lb) French or runner beans • 3 tomatoes • 2 courgettes • 2 tablespoons olive oil • 2 table-
spoons peas • 9 dl (1 1/2 pt) stock • 1 tablespoon chopped parsley • salt and pepper • 100 g (4 oz)
rice • grated parmesan cheese (can be handed separately)
P
REPARATION
Chop the bacon finely, saving the rinds; slice the onions into strips, the celery and potato into strips 5
cm (2 inch) long, shred the cabbage, cut the beans into thin diagonal slices and peel and chop the
tomatoes. Do not peel the courgettes but slice, remove the seeds and cut into 5 cm (2 inch) strips. Lift
the trivet from the cooker, heat the oil and gently fry the bacon, onions and celery until just turning
brown.
Add all the rest of the vegetables, the bacon rinds, the stock and seasoning and bring to the boil. Put
in the rice, bring to pressure, cook for 10 minutes and allow the pressure to reduce until room tempe-
rature. Taste and correct the seasoning, reheat and serve in individual soup bowls. Serve the cheese
separately.
Italy :
O
SSO
B
UCCO
This recipe should be made well in advance of the meal as it requires to rest for 2-3 hours.
C
OOKING TIME
2 Min.
I
NGREDIENTS
1,5 kg (3 lb) veal shank or shin, sawn by the butcher into 6 cm (2 1/2 inch) pieces • 2 tablespoons
butter • 3 dl (1/2 pt) marsala (sweet white wine) • salt and pepper • 1 teaspoon of flour • 1 beef or
chicken stock cube • water • risotto to serve separately • 1 clove garlic • 2 or 3 strips of lemon skin
1 tablespoon of chopped parsley
to garnish: 1 tablespoon grated lemon zest
1 tablespoon chopped parsley
1 small teaspoon chopped garlic
P
REPARATION
Tie the veal with thin string so that it will hold together. Lift the trivet from the cooker, heat the butter
and brown the pieces until golden; lift out. Pour in the wine, add the seasoning, bring to the boil; put
back the veal and boil, turning the pieces at least once, until the wine is well reduced. Sprinkle in the
flour, put in the stock cube and sufficient water to cover the pieces. Bring to pressure and cook for 20
minutes. Allow the pressure to reduce at room temperature and leave to stand for 2-3 hours.
About three quarters of an hour before the meal, use the pressure cooker to cook the risotto and
keep hot.
Add the garlic and the lemon peel to the osso bucco and let simmer for some time.Lift the pieces on
to a hot serving dish, remove the clove of garlic and the lemon peel and boil the sauce until desired
thickness, coating consistency. Pour over the meat, garnish with mixed lemon zest, parsley and garlic
and serve the risotto separately.
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