RecipeMuncher

Traditionally, ossobuco is preapred without tomatoes, however nowdays this version is pretty forgotten. The dish originates in the North-Italian Lombarida, where it was cooked without tomatoes and even without olive oil, as butter was more common in the north part of the country. The ossobuco al pomodoro is prepared with peeled and deseeded tomato slices and a bit of tomato puree. The version prepared in the Toscana uses red wine instead of white. Last weekend I prepared ossobuco in bianco, the (...)