Ossobuco alla milanese

A dish characterized by an extremely succulent meat cut thanks to the presence of the marrow and the long cooking!

 

Instructions
  1. Fry the slices of veal in an oiled pan on both sides. Remove the meat from the pan, clean with absorbent paper and add some new oil.
  2. Add the vegetables cut as julienne strips and the tomatoes cut into thin strips. Add the meat again and blend with the white wine.
  3. Once the wine has evaporated, add a little broth, cover the pan with the lid and cook over a low heat for about 30 minutes.
  4. Wash the parsley and chop it together with the lemon zest, thus creating the "gremolata".
  5. Once the meat is cooked, add the "gremolata" and cook for another 10 minutes.
  6. Serve with a Milanese risotto.

The second season of Unconventional Gelato is back

On April 19th the second season of Unconventional Gelato is back online. Unconventional Gelato is the nice talk show about the world of gelato and I Love Italian Food is glad to be one of the media partner of the project. 

Hosting this new adventure in the world of 100% Italian gelato, Vetulio Bondi, the gelato master from Florence who will host ten traveling episodes. Each episode will host the masters of gelato, special guests who will entertain the public telling their personal and professional stories, to discover the man behind the professional. 

The protagonists of 2018 edition of Unconventional Gelato will be ten professionals from all over Italy: five of them have been selected by the editorial staff, while the other five have been selected during the casting organized at Sigep 2018, at the booth of Bravo Spa, main sponsor of the project. Among these, four gelato makers are going to be the protagonists of the talk show, while the last one will be chosen through an online ballot, on the official social channels of the program, from April 4th to 18th. Furthermore, each episode will have the participation of surprise guests, in addition to the key players of the first edition, who will join Vetulio Bondi and the gelatieri during the episodes. 

“Through Unconventional Gelato - declares Francesca Chiarello, project manager of GSG Service, the company creator of the format - we aim to introduce to the public a professional role that has a few visibility yet, but actually has a lot to tell. The craft of gelato maker needs great expertise, preparation and innovation, but at the same time is able to give a moment of happiness to both adults and kids. Last year season registered over one million views on Facebook and the key players are ready to get on television on summer, hosted in the Italian tv food show of the famous chef Alessandro BorgheseWe are glad we contributed through our project to spread this craft and give it an important visibility.”

Don’t miss the new episodes, online from April to September, on the Facebook page of I Love Italian Food and Dissapore, and of course on Unconventional Gelato. 

 
Unconvetional Gelato is a format designed by GSG Service company, in partnership with Bravo Spa and Streetfoodie. 

Spaghetti with Seafood

Spaghetti with seafood is a first course, typical of marinara cuisine.

In this delicious dish based on molluscs and crustaceans, fixed is the presence of mussels and clams.

 

Instructions
  1. Clean the fish and cut the fillets. Prepare the fish stock with the bones and the waste, put the fillets aside.
  2. Filter the broth. Fry the garlic and the shallots, then add the stock and let it boil until it is reduced. Then add the tomato sauce and let it simmer for a few minutes.
  3. Meanwhile cook Spaghetti, then drain it directly into the pan with the sauce and finish cooking. Cook the fish in a separate pan.
  4. Serve the pasta and decorate it with fish, shellfish and crustaceans.
Recipe Notes

Thanks to ALMA