Ossobuco with Ribbon Pasta, roasted vine tomatoes, gremolata
Heat the ossobuco according to the instructions on the package.
Cook the tagliatelle until al dente, approx. 3 min. Drain and mix with olive oil, salt and pepper to taste.
Heat a frying pan to medium heat, add olive oil and the tomatoes. Move the pan over the heat so that the tomatoes roast lightly, approx. 2 min. Add the Italian herbs, salt and pepper.
Pluck the parsley leaves, chop them together with 2 cloves of garlic and the lemon zest.
Divide the tagliatelle over warm plates, place the ossobuco on top, divide the tomatoes around the dish, garnish the gremolata over the ossobuco.
- 4 Ossobuco
- 250 g fresh tagliatelle
- 4 tbsp olive oil
- 4 tbsp shaved parmesan
- 400 g mini vine tomatoes
- 2 tbsp olive oil
- 1 tbsp Italian herbs
- 40 g flat leaf parsley
- 2 chopped garlic cloves
- Zest of a lemon