Ossobuco is an Italian dish, originally from Milano. Ossobuco or osso bucco is italian and means “bone with a hole”, a reference to the marrow hole at the centre of the cross-cut veal shank. Most often this dish is specifically made of veal shank, but you can also use pork or reindeer.
Traditional ways of seasoning include tomatoes, carrots, celery stalks, parsley, thyme, onion, garlic, parsley, lemon juice, wine, salt and pepper. Anyhow, you can by all means use more herbs to your taste, just as I have done. Continue reading “Ossobuco”
It must have been more than fifteen years ago when I happened to find an Italian cookbook and this recipe in it. We have done this dish very often, but unfortunately I can’t remember either the name of the book or the author. Therefore I can’t put the original recipe here, but because this is so delicious, I’ll put my own version for you to test. Continue reading “Baked potatoes and eggplants”
We mostly make our food from gluten free ingredients. I can’t eat anything containing gluten without getting some unpleasant symptoms. Hence you’ve noticed that in the titles of recipes for pasta and pastry dishes words gluten free are always included. Continue reading “Minestrone soup – gluten free”
Fish is pretty much always delicious, no matter how you prepare it. Salmon is pretty much always delicious, no matter how you prepare it. And if you ask me, raw salted fish is the most delicious of them all. This salmon carpaccio is slightly different from traditional salted raw fish, since you don’t need to season it overnight but it is ready to be served already after about an hour. Continue reading “Salmon carpaccio”
Lasagne is a traditional Italian food which has been a great favorite in our family for years. I haven’t made it for the past few years since I’ve been a bit suspicious of the tastiness of gluten free lasagne sheets. Most of the gluten free pastas are quite tough even cooked and I have been afraid of making a somewhat “hard” lasagne. Continue reading “Lasagne with meat and boletes – gluten free”
With all gluten free doughs the flour causes some difficulties and they may be a bit hard to make properly the very first time, but there is a trick to succeed making them – use generous amounts of oil to make the dough easy to handle. You really can’t taste or feel the oil in the final result. Continue reading “Pizza dough, tomato sauce and some toppings”
By all means, you can buy your pestos from any store selling them, but wouldn’t it be fun to make it yourself for a change? Classic pesto with basil leaves, garlic, olive oil, pine seeds and Parmesan cheese is very simply to make and it remains fresh and edible for several days when stored in fridge. Continue reading “Basil pesto”