4
Ossobuco with fried polenta, braised celery and green salad
Preparation
Heat the ossobuco according to the instructions on the package.
Bring the vegetable stock to the boil, stir the polenta into the stock, cook gently for about 5 min and stir with a spatula, add salt. Pour the polenta onto a plate and leave to cool, approx. 20 min. Form into balls, flatten them with a fork, heat the frying oil and fry the biscuits until golden brown.
Peel the tops of the celery stalks with a peeler. Cut into long sticks of approx. 5 cm. Heat the butter in a pan, add the celery and some salt, sauté gently, add water and the capers, stew gently with the lid on the pan for approx. 8 min.
Divide the ossobuco onto warm plates, add the fried polenta and stewed celery. Serve the green salad separately.
Ingredients
- 4 ossobuco
Polenta
- 200 g polenta
- 600 g vegetable stock
- 100 g butter
- Salt
Vegetables
- 1 celery
- 50 g butter
- 2 tbsp salted capers rinsed
- 3 tbsp water
- Salt
- pepper
Green Salad
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 100 g taggia olives
30 - 60 minutes
ossobuco
*
frying