Our Recipes

Pass the ossobuco through the flour, sauté it in very hot butter.

Drizzle with the wine, season with a little salt and pepper, sprinkle with a ladle of broth, cover and simmer for about an hour or until the meat is tender, adding more broth if necessary.

Put on a frying pan and sauté the chopped garlic with a little olive oil, add the laminated mushrooms and sauté. Pour in the rice and add the stock until it is cooked.

In the middle of cooking add the saffron.

Arrange the rice, the meat, a spoonful of chopped parsley along with the lemon peel on the plates.

Water with the meat sauce and serve.