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Recipe: Roman-style ossobuco with vignarola

This ossobuco al pepe verde e vignarola, or Roman-style ossobuco with vignarola comes from Eleonora Galasso. The Khoollect team was lucky enough to have this recipe cooked for them by Eleonora. You can see how that went, here. This is what the Italian food interpreter said about this recipe:

‘In a tiny side street off the imposing Via della Scrofa, there’s a restaurant called La Campana. It’s one of the oldest in Rome, dating back to 1518, when it offered board and travel booking services to pilgrims and foreigners. Their vignarola is a gift from heaven – hands down the best I’ve ever tasted. This stew of spring vegetables is a reminder of the unbelievable awesomeness of every little thing. There are few better things in life than dunking bread into a plate of ossobuco. This dish is a perennial favourite with lovers of Roman cuisine.’

Roman-style ossobuco with vignarola

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WRITTEN By:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney.

READ MORE BY Sonya Gellert

Preparation Time15 MINUTES

Cooking Time20 hours 20 MINUTES

Resting Time MINUTES

Serves2

LevelEasy


ingredients

50g (13/4 oz) plain flour

2 organic veal shin pieces, about 4cm (11/2 inches) thick

2 tablespoons dried green peppercorns

1 small carrot, peeled

1 shallot, peeled

1 celery stick, trimmed

2 anchovies in olive oil

zest of 1 lemon

10 sage leaves

3 tablespoons extra virgin olive oil

50g (13/4 oz) unsalted butter

120ml (4fl oz) dry white wine

250ml (9fl oz) vegetable stock

Vignarola:

3 tablespoons extra virgin olive oil

10g (1/4oz) unsalted butter

2 spring onions, chopped

100g (31/2oz) pancetta or smoked bacon cubes

200g (7oz) broad beans or edamame, defrosted if frozen

100g (31/2oz) garden peas, defrosted if frozen

3 large artichokes, cleaned (see below), cut into 1-cm ( 1/2-inch) slices and placed in

acidulated water 150g (51/2oz) romaine lettuce, chopped

Handful of mint leaves

120ml (4fl oz) vegetable stock

50g (13/4oz) pecorino romano

cheese, grated

salt

1

Place the flour in a plastic food bag, add the veal shin pieces and shake to coat. Lightly crush the peppercorns in a pestle and mortar or with the flat side of a heavy knife and press them into the veal pieces.

2

Put the carrot, shallot and celery in a food processor and blend together briefly until finely chopped. Set the mixture aside and repeat with the anchovies, lemon zest and sage.

3

Heat the oil and butter in a casserole dish over a medium heat until the butter has melted. Lower in the veal pieces and brown for 2–3 minutes on each side, then pour over the wine, bring to a vigorous simmer and cook for 15 minutes, until the liquid has evaporated. Pour over the vegetable stock, lower the heat to a gentle simmer and leave to cook, covered, for about 2 hours, until the meat is falling off the bone.

4

While the ossobuco is cooking, prepare the vignarola. Heat the oil and butter together in a large frying pan over a medium heat, add the spring onions and pancetta and cook, stirring, for 3–4 minutes until translucent. Add the broad beans, peas, artichoke slices, chopped lettuce and half of the mint, then pour over the stock, bring to a simmer and cook for 15–20 minutes, or until the liquid has reduced by half. Season with salt and scatter over the grated pecorino to finish.

5

To serve, transfer the veal pieces onto plates and pour over the juices from the dish. Spoon over the anchovy mixture, scatter with the remaining mint leaves and serve accompanied by the vignarola.

6

Artichokes are the holy grail of Roman cuisine. Italian artichokes are small and violet, and have no discernible choke. Here is a stress-free way to clean them:

Cut a lemon in two and literally dip your fingertips in one half – this will prevent them from getting stained. Alternatively, wear disposable rubber gloves. Half fill a medium bowl with water and squeeze in the juice of the other half of the lemon. Snap off the tough green outer leaves of the artichoke, until you reach the tender yellow and violet leaves. Using a small sharp knife, cut off all but 4 cm (1½ inches) of the stem, then trim away the bright green skin from the base of the artichoke, using a spiral movement from the bottom to the top of the stem, until you get a rose shape.

Cut off the top third of the artichoke – the pointy end. Brush the cut parts with lemon juice. If using large globe artichokes, you will need to remove the choke: grab the small, purple-tipped leaves at the centre of the artichoke and pull them out, then scrape out the choke, making sure not to leave any of the hairy, fuzzy bits behind. Place the artichoke in the bowl of acidulated water to stop it turning brown.

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