Your Life A to Z Recipe: Friday, September 6, 2013 Kurobuta Pork Osso Buco

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by Christopher Nicosia, SASSI

azfamily.com

Posted on September 6, 2013 at 9:12 AM

Updated Friday, Sep 6 at 12:48 PM

Your Life A to Z Recipe:  Friday, September 6th, 2013

Kurobuta Pork Osso Buco

serves 4

 

Ingredients:

4 kurobuta pork osso buco cut to 3"  12-14 oz each

¼ Cup extra virgin olive oil

½  cup carrot, small dice

½ cup fennel bulb, small dice

½ cup yellow onion, small dice

3 Tbsp garlic, sliced

2 cups porcini mushrooms

2 cups dry marsala

2 cups canned whole Italian tomatoes, crushed

1 tsp chile flakes

1 tsp rosemary sprigs 3" long

2 each bay leaf

salt and pepper to taste

 

For the side:

2 Tbsp extra virgin olive oil

2 tsp garlic, sliced

2 Tbspfresno chiles. Sliced

2 cups cannellini beans, cooked

4 cups kale, washed

4 tsp fresh horseradish, grated

4 tsp orange olive oil

 

This dish is ideally made a day or two in advance

Heat 1/4 cup olive oil in a heavy oven proof stock pot or Dutch oven over medium high heat

Season the osso buco liberally with salt and pepper, and add to pot

Sear on all sides until well browned, and remove from pan

Drain oil and add carrot, fennel, onions, and garlic, and saute until soft

Add porcini and marsala and bring to a boil. Add tomatoes and chile flakes and adjust seasoning

Add the browned osso buco, rosemary, and bay leaf to the pot

Cover and place in pre-heated 300 degree oven for 2 1/2 hours

Remove from oven and let rest for at least 1 hour before reheating to serve,

 

For the side:


Heat olive oil in a large saute pan over medium-high heat

Add garlic and fresno chiles and cook until soft

Add cannellini beans and toss

Add kale, and season with salt and pepper

Continue to toss until kale is wilted

 

To serve:


Divide kale and cannellini between 4 bowls

Top each with pork osso buco

Ladle a generous scoop of cooking liquid over pork, be sure to get some porcini into each bowl

Top each with freshly grated horseradish and orange olive oil

 

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