{"id":1465,"date":"2011-01-25T12:28:56","date_gmt":"2011-01-25T11:28:56","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/recette-ossobuco\/"},"modified":"2011-01-25T12:28:56","modified_gmt":"2011-01-25T11:28:56","slug":"recette-ossobuco","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/recette-ossobuco\/","title":{"rendered":"Recette d&rsquo;Ossobuco &#8211; original d&rsquo;Italie"},"content":{"rendered":"<p>Un plat revigorant pour les froides journ\u00e9es d&rsquo;hiver est l&rsquo;<strong>Ossobuco<\/strong>. Traduit litt\u00e9ralement, ce plat traditionnel milanais signifie \u00abos avec trou\u00bb. Il est servi avec du risotto \u00e0 la milanaise, mais vous pouvez \u00e9galement l&rsquo;accompagner de pommes de terre. Un ingr\u00e9dient sp\u00e9cial est la Gremolata, un m\u00e9lange finement hach\u00e9 de persil, de romarin, d&rsquo;ail et de zeste de citron, qui est ajout\u00e9 soit dans les derni\u00e8res 10 minutes de cuisson, soit saupoudr\u00e9 sur la viande une fois dans l&rsquo;assiette.<\/p>\n<h2>Ingr\u00e9dients pour 4 personnes :<\/h2>\n<ul>\n<li>1 kg de jarrets de veau en 4 tranches <\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de <a title=\"Farine pour Ossobuco\" href=\"http:\/\/www.gustini.de\/index.php?auswahl=shopseite&amp;rubrik1=Suche&amp;rubrik2=mehl+tipo\">farine<\/a><\/li>\n<li>200 g de carottes<\/li>\n<li>200 g de c\u00e9leri<\/li>\n<li>6 cuill\u00e8res \u00e0 soupe d&rsquo;<a href=\"http:\/\/www.gustini.de\/sortiment\/olivenoel-aus-italien.html\">huile d&rsquo;olive<\/a><\/li>\n<li>500 g de <a href=\"http:\/\/www.gustini.de\/index.php?auswahl=shopseite&amp;rubrik1=Suche&amp;rubrik2=geschaelte+tomaten\">tomates pel\u00e9es<\/a><\/li>\n<li>\u00bc litre de bouillon de viande<\/li>\n<li>\u00bc litre de <a title=\"commander du vin blanc italien\" href=\"http:\/\/www.gustini.de\/index.php?auswahl=shopseite&amp;rubrik1=Suche&amp;rubrik2=weisswein\">vin blanc<\/a> italien<\/li>\n<li>1 pinc\u00e9e de sucre<\/li>\n<li><a href=\"http:\/\/www.gustini.de\/index.php?auswahl=shopseite&amp;rubrik1=Suche&amp;rubrik2=meersalz\">Sel<\/a> et <a href=\"http:\/\/www.gustini.de\/index.php?auswahl=shopseite&amp;rubrik1=Suche&amp;rubrik2=pfeffer+pepe\">poivre<\/a><\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Pour la Gremolata :<\/span><\/p>\n<ul>\n<li>\u00bd botte de persil plat<\/li>\n<li>Romarin<\/li>\n<li>1 citron non trait\u00e9<\/li>\n<li>3 gousses d&rsquo;ail<\/li>\n<\/ul>\n<figure id=\"attachment_3081\" aria-describedby=\"caption-attachment-3081\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><a title=\"Ossobuco\" href=\"http:\/\/\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3081\" title=\"Ossobuco\" alt=\"Ossobuco garni de vinaigre balsamique\" src=\"\/blog\/wp-content\/uploads\/2011\/01\/Ossobuco.jpg\" width=\"400\" height=\"300\" \/><\/a><figcaption id=\"caption-attachment-3081\" class=\"wp-caption-text\">Ossobuco garni de vinaigre balsamique<\/figcaption><\/figure>\n<h2>Pr\u00e9paration de la recette d&rsquo;Ossobuco<\/h2>\n<p>Lavez la viande de veau, s\u00e9chez-la, salez et poivrez, puis enrobez-la de farine. Nettoyez les l\u00e9gumes, lavez-les et coupez-les en petits d\u00e9s.<\/p>\n<p>Chauffez l&rsquo;huile d&rsquo;olive dans une cocotte. Faites-y dorer les tranches de viande de chaque c\u00f4t\u00e9. Ajoutez les d\u00e9s de l\u00e9gumes et faites-les l\u00e9g\u00e8rement revenir. Ajoutez les tomates (avec leur jus si elles sont en bo\u00eete), le bouillon de viande et le vin blanc.<\/p>\n<p>Chauffez l&rsquo;huile d&rsquo;olive dans une cocotte. Faites-y dorer les tranches de viande de chaque c\u00f4t\u00e9. Ajoutez les d\u00e9s de l\u00e9gumes et faites-les l\u00e9g\u00e8rement revenir. Ajoutez les tomates (avec leur jus si elles sont en bo\u00eete), le bouillon de viande et le vin blanc.<\/p>\n<p><span style=\"text-decoration: underline;\">Gremolata :<\/span><br \/>\nR\u00e2pez finement le zeste du citron. Hachez le persil et le romarin, pelez les gousses d&rsquo;ail et coupez-les en petits d\u00e9s. M\u00e9langez le tout.<\/p>\n<p>Gustini vous souhaite bon app\u00e9tit !<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L&rsquo;Ossobuco, plat milanais robuste id\u00e9al pour l&rsquo;hiver, se compose de jarret de veau avec moelle et s&rsquo;accompagne de risotto ou de pommes de terre. La Gremolata, m\u00e9lange de persil, romarin, ail et zeste de citron, rehausse sa saveur.<\/p>\n","protected":false},"author":2,"featured_media":1464,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette d&#039;Ossobuco - original d&#039;Italie - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/recette-ossobuco\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette d&#039;Ossobuco - original d&#039;Italie - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"L&#039;Ossobuco, plat milanais robuste id\u00e9al pour l&#039;hiver, se compose de jarret de veau avec moelle et s&#039;accompagne de risotto ou de pommes de terre. 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