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Ossobuco or osso buco ( Italian: [ˌɔssoˈbuːko]; Milanese: òss bus, Lombard: [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional ...
Lidia Giuliana Matticchio Bastianich ( Italian: [ˈliːdja dʒuˈljaːna matˈtikkjo baˈstjaːnitʃ]; born February 21, 1947) is an Italian-American [ 2] celebrity chef, television host, author, and restaurateur. Specializing in Italian and Italian-American cuisine, Bastianich has been a regular contributor to public television cooking shows ...
Lidia Bastianich comes from a family of cooks. She learned how to cook from her grandmother and mother, and today she shares her passion for Italian food with millions of people, through her many ...
Lidia Bastianich's Ossobuco alla Milanese by Lidia Bastianich This osso bucco recipe is the epitome of Italian decadence. Veal shanks and aromatics simmer on the stove until the meat is falling ...
Saltimbocca ( UK: / ˌsæltɪmˈbɒkə, - ˈboʊkə /, US: / ˌsɔːl -/, Italian: [ˌsaltimˈbokka]; lit. '[it] jump [s] in the mouth') is an Italian dish (also popular in southern Switzerland). It consists of veal that has been wrapped (lined) with prosciutto and sage and then marinated in wine, oil or salt water, depending on the region or ...
Add the escarole, and cook and stir until it begins to wilt, about 2 to 3 minutes. Add beans, tomato sauce, and reserved cooking liquid. Simmer until thick but still saucy, about 7 to 8 minutes ...
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