4
Ossobuco with Ribbon Pasta, roasted vine tomatoes, gremolata
Preparation
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.
Ingredients
- 4 Ossobuco
Tagliatelle
- 250 g fresh tagliatelle
- 4 tbsp olive oil
- 4 tbsp shaved parmesan
- Salt
- pepper
Sauce
- 400 g mini vine tomatoes
- 2 tbsp olive oil
- 1 tbsp Italian herbs
- Salt
- pepper
Gremolata
- 40 g flat leaf parsley
- 2 chopped garlic cloves
- Zest of a lemon
30 - 60 minutes
Ossobuco
*
frying