Ossobuco

Serves 6

6 slices Veal shin (1- 2 inches thich)

plain flour

6 tbls butter

1/2 cup dry white wine

2 cups chopped ripe tomatoes (tinned are fine)

grated rind of 1/2 lemon

1 cup parsley (Continental chopped)

3-4 anchovy fillets finely chopped

1-2 cloves garlic finely chopped or minced

salt

pepper

Ossobuco

Flour the veal slices well. In a large, heavy pan fry the veal slices in butter until they are evenly browned. Pour wine over the slices and cook for 15 min, then add the tomatoes, 1 - 2 chopped anchovy fillets and season with salt and pepper. Cover and cook for 2 - 4 hours over a low heat until the meat is tender and almost falls off the bone.

Gemolada

Mix the garlic, 1 - 2 chopped anchovy fillets, parsley and lemon rind.

Serving

Sprinkle the gremolada over the Ossobuco a few minutes before serving and gently turn over once to distribute through the dish.

Traditionally the dish is served with rice or risotto. I prefer to serve with a mixture of char-grilled or roasted vegetables (potato, pumpkin, carrot, parsnip, onion)

Pasta in Gorgonzola Sauce

Serves 4

8 oz Gorganzola Cheese

1 tbsp Unsalted butter

1 cup cream

pepper (white or black)

nutmeg (pinch)

Pasta or Gnocchi

Pasta or Gnocchi

In a large pan bring water to boil and add sufficient pasta or gnocchi for 4 people. This will depend on the type of pasta. Cook until al dente.

Sauce (Start cooking when pasta or gnocchi is near to ready)

Melt butter in pan add cream, bring to boil and reduce a small amount. Lower heat and add cheese and mash with a fork. Stir until smooth and creamy. Season with pepper and nutmeg. If the sauce still seems too thin reduce it over low heat being careful not to burn it (DON'T add thickening - corn starch or plain flour).

Toss the pasta or gnocchi in the sauce and serve with a fresh salad.

You can substitue any other strongly flavoured cheese - Blue Vein etc.