Ossobuco with mashed potatoes, paprika, capers and fresh sage leaves
Heat the ossobuco according to the instructions on the package.
Peel the potatoes and boil over medium heat in salted water, drain and allow to steam a little. Mash the potato with a ricer, or stir coarsely with a whisk.
Melt the butter and add it in parts to the mashed potatoes, season with salt and pepper.
Heat a frying pan to medium heat, add olive oil. Fry the pepper cubes with the capers, deglaze with the lemon juice and add the grated zest and sage leaves.
Divide the mashed potatoes among the warm plates. Place the ossobuco on top.
Spoon the paprika and capers with sage leaves over the dish.
- 4 ossobuco
- 1 kg crumbly potatoes
- 200 g butter
Paprika Capers Sage
- 2 tbsp olive oil
- 3 mixed peppers in small cubes
- 150 g salted capers rinsed
- 1 fresh lemon juice and grated peel
- 2 tbsp coarsely chopped sage leaves