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Osso buco in bianco?
Mar. 7th, 2010 10:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rydra_wongYesterday, I went to the farmers' market and came back with beef osso buco.
I hadn't planned on this, but it was just there, and it called to me, and ...
Anyway.
I have never cooked osso buco before. I've done some Googling, but almost all the recipes I can find involve tomatoes, which I can't eat (long story). I know there's supposed to be an older, tomato-free form of the recipe, "in bianco", but can't find many details.
Any advice or suggestions on the basic principles I can improvise around would be gratefully received.
I hadn't planned on this, but it was just there, and it called to me, and ...
Anyway.
I have never cooked osso buco before. I've done some Googling, but almost all the recipes I can find involve tomatoes, which I can't eat (long story). I know there's supposed to be an older, tomato-free form of the recipe, "in bianco", but can't find many details.
Any advice or suggestions on the basic principles I can improvise around would be gratefully received.