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Slow cooked veal ‘Ossobuco’ with Saffron rice pie Milanese style

Ossobuco di vitello in lenta cottura con tortino alla milanese

This traditional dish from Northern Italy features slow cooked veal with a base of celery, carrots and onions, aromatic herbs and a little tomato. When combined with the rice pie au gratin Milanese style, it becomes an impeccable, unique dish that is authentically Italian.

£ 12.70 / serving

MEAT
315
KCAL

Ingredients

Ossobuco

Veal, meat broth [water, bovine bones, chicken bones, bovin meat forequarter upper cover, leeks, white onions, red tomatoes, carrots, CELERY, parsley, cooking salt], carrots, blond onions, CELERY, white WINE, oil olive, tomato concentrate [tomato, salt, tomato paste obtained by concentration], table salt, sucrose, lemons, rosemary, freeze-dried sage, freeze-dries thyme, dehydrated garlic powder, black pepper, freeze-dried parsley leaves.

Rice pie

Rice, water, vegatable broth: carrots, white onions, CELERY, potatoes, red tomatoes, cooking salt, freeze-dried bay leaves, thickener: corn starch, pasteurized cream BUTTER shallots, white WINE, cheese: MILK, cooking salt, ground saffron stigmas.

Nutrition facts

Nutrition fact: average values for 100g (Ossobuco)
KJ/Kcal: 369/88
Fat: 2.74
Of which saturated: 0.37
Carbohydrates: 2.61
Of which sugars: 1.37
Protein: 13.28
Salt: 1.06
Nutrition fact: average values for 100g (Rice pie)
KJ/Kcal: 561/134
Fat: 1.34
Of which saturated: 0.69
Carbohydrates: 27.55
Of which sugars: 0
Protein: 2.95
Salt: 0.81
Allergens: CELERY, SULPHITES, MILK
Keep refrigerated between 0° – 4°C. Consume within 1 day after opening.
Calories per serving: 315 kCal

Net weight Ossobuco: 190 GRAMS

Net weight Rice pie: 110 GRAMS

Total net Weight: 300 GRAMS

Cooking instructions

This dish is making a perfect lunch or dinner option, served piping hot. It is already cooked, so very easy and quick to heat up. Open the box, pierce the film and heat up the Veal Ossobuco in a microwave for 5 minutes at 750w and the Saffron Rice pie for 3 minutes at 750w or remove the tray, place in an oven-resistant plate and heat up at 120 degrees C in a pre-heated fan-assisted oven for 10 minutes.  In alternative,  heat up in bain marie for 10 minutes. Plate in a flat dish and add your ‘last touch’ as you wish.

Our recommendation?

This is the Milan’s most famous and appreciated dish. An outstanding classic of Italian cuisine need an outstanding olive oil to pair the richness and complexity. Our suggestion is a small drizzle of Filippo Berio’s Rustico Unfiltered Extra Virgin Olive Oil to enrich even more this incredible recipe.

CAUTION: steam may be released when removing film lid.

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