By now you have understood: in the kitchen of My-personaltrainer you can transform real caloric bombs into very light dishes, without sacrificing taste! And today we will give a new look to the classic ossobuchi. In the original recipe, the veal ossobuchi are browned with the marrow in the fat (oil and butter) .I will show you some tricks to make the dish ultralight!
Video of the Recipe
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Identity Card of the Recipe
- 74 KCal Calories per serving
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Ingrediants
- 4 shanks (300 g l "one) of veal or beef
- About 100 ml of dry white wine
- 1 clove of garlic
- q.s. of salt
- q.s. of pepper
- 400 g of pulp or tomato sauce
Materials Needed
- Knife or scissors
- Pan with lid
- Table spoon
- Scoop
Preparation
- First, cut the white skin that wraps the meat: in this way, the ossobuco will not curl during cooking.
- Remove the marrow located in the center of each ossobuco by exerting light pressure. If the marrow struggles to be removed, it is recommended to cut it with the knife before pressing.
Did you know that
The marrow of the ossibuchi is rich in fats which, with the heat, tend to melt (going to affect the calories of the dish!). To drastically reduce calories, it is advisable to remove the marrow.- Extremely heat a stone, steel or non-stick pan: when it is very hot, without adding oil or butter, brown the ossobuchi on both sides, maintaining a sustained flame.
- Deglaze with the white wine.
- Salt and pepper to taste. Add a clove of poached or chopped garlic (for a more intense aroma).
- At this point, add the tomato pulp and maintain a high flame until boiling resumes.
For those who don't like tomatoes
Another tasty version of the ossobuchi consists in cooking the meat with the peas: after having blended the meat with the white wine, add a little water and cook for an hour. Then, add the peas and cook for another 30 minutes.- At this point, lower the heat, cover with the lid and cook slowly for about an hour and a half or until the meat is soft. If necessary, add a little water or broth during cooking.
- Serve the ossobuchi with mashed potatoes or soft polenta.
Alice's comment - PersonalCooker
What a smell in the kitchen! These ossobuchi are really fantastic, very soft and very tasty! If you like, you can prepare the light version of the ossibuchi alla Milanese: after having browned the meat and blended with wine, continue cooking for an hour and a half, adding just enough water. At the end of cooking, flavor the ossibuchi with a chopped parsley, lemon and garlic.Nutritional values and Health Comment on the recipe
NB. Values obtained using lean veal shank with a percentage of the edible part of 70%.
The marrowbones without added fats are a low-calorie dish, low in fat and rich in high-energy proteins. Carbohydrates and fiber are insignificant, and the cholesterol content is acceptable.
For this reason, the LIGHT ossibuchi are a suitable food for any diet.
The average portion corresponds to about 300-400g (220-300kcal).
