| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Dujour12 |
6 |
Servings |
INGREDIENTS
INSTRUCTIONS
Make the Tomato Fondue: Warm olive oil in a stainless sauce pot over
medium heat. Add the onions and simmer for 5-10 minutes until the
onions are soft. Season with salt and pepper. Add the chopped garlic
and simmer for 1-2 minutes, carefully cooking but not browning the
garlic (the oil should stew the vegetables). Add the tomatoes, and
continue cooking another 10 minutes, or until the liquid is reduced
and slightly thickened. Combine and reserve. Make the Salad: Peel an
orange down to the flesh. Using a knife, separate each segment from
the surrounding membrane and remove. Place segments in a bowl. Squeeze
orange halves over bowl to release any remaining juice. Using a
sturdy Japanese mandolin, shave the fennel, white bulb down at an
angle. Place fennel in a mixing bowl, and then shave the onion. Add
onion to bowl, and toss. Add the juice of 1/2 lemon, the juice from
the orange, salt and pepper to taste, and the olive oil. Toss again.
Add the orange segments and chives, tossing once more, and serve.
Fold the butter and cheese into the risotto, reserve over low heat.
Pour jus over the shanks, top with gremolata, and serve with saffron
risotto. Yield: 6 servings. OriginalRecipe: OSSO BUCO WITH SAFFRON
RISOTTO FENNEL, RED ONION AND ORANGE SALAD CHEF DU JOUR RICK MOONEN
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