|This is my kind of “Fusion Cuisine!”|
This week’s French Fridays with Dorie challenge is for Osso Buco à l’Arman. Osso Buco is originally an Italian dish, but like many traditions from the bordering regions of France and Italy, they become shared, over time. The terrain is similar; so is the food. Now, I can’t take any credit for making this delicious meal because my wonderful husband already had it in the oven when I got home from work. In true John style, he added 1/2 cup red wine to deglaze the pan just before adding the tomatoes. We halved the meat since it was just for the two of us, but John made the whole sauce recipe. (We saved the delicious sauce to make pasta with later.)
|Rich, tomato sauce|
John also made Polenta to serve with the Osso Buco – which is truly northern Italian. Regardless of where this dish originates, it’s just delicious! We’ve enjoyed every one of Dorie’s braised meat recipes – and have made several of them many times. The finishing touch of Gremolata provides a bright finishing touch that’s just right with the deep, rich tomato flavor.
|Dunrobin Castle, Sutherland, Scotland|