Rachael Ray In Tuscany Ossobuco EP121

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i’ve worked all of my life to live in italy we found this place and now this is our place and it means everything to me i love that tuscan food it’s about basic ingredients and the quality of them it can take a long time there’s brazed meats there’s slowcooked ragu and sauces and things oh look at those today we’re making one of my favorites oco we’re also going to make palenta choo choo choo choo choo choo choo it makes the work go faster when you’re just completely ridiculous about everything yeah that’s some good stuff mama boom food is a conduit we make food to take us away to places we’ve never been and dream about going to you just need your imagination and a couple of bucks and you have a ticket to anywhere so come on over i love this place i hope you do too [Music] the first time he came to my house tony bennett ate two portions of osabobuko and i almost killed him i had polished the floors in the kitchen because well tony benadetto that’s his full last name tony bennett’s coming to dinner i have to make sure the floors are perfect and the house is clean and everything is just amazing i might have gone a little overboard with the floors because when i pulled out the chair for tony to sit down for his starter snacks in a pitivo the chair slid out from under him and he hid his head on my marble counter behind him and he fell to the floor and i thought i killed tony bennett i thought i killed him literally and his wife susan so glorious she says to me “rachel he’s fine he’ll pop back up just let him be.” so he made it all through dinner had double portions of everything was such a gentleman i missed my friend so much the most beautiful man maybe ever and he was the biggest eater of ooso ever in my house osubco is just ve shank slowly braised and there are many styles of it from different cities there’s melanaz has a little saffron in it there’s traditional that i always make with white beans today we’re making florantine osobuko it’s a different slightly different thing i have a pan getting hot here but it’s only on low it’s not screaming hot it’s just the oil is ready so the osobuko is a shank of ve but if you ask your butcher to cut it from the back the hind quarters you’ll get more bone marrow bone marrow is like gold so what i did was drag and this is the important part you drag a mallet through the meat after you cut off the trim it keeps the meat itself from curling if you trim it off completely and that’s what i choose to do and when we pound you can pound with a little force sure but you should pound towards yourself or away from yourself and you’re not having a fist fight in the street you don’t do this you don’t want to tear meat you want a larger surface is what you’re going for okay then we go with a little salt and a little pepper over everybody you don’t have to make noises but it’s fun you should try it and now i’m going to put them into the pan and let them get a nice development of the sugars that occur naturally in meat we’re going to let these guys get a little bit brown and develop their sugar [Applause] now when these come out once they’re brown on both sides here’s what’s going to happen we’re going to take carrot celery onion and garlic and when we chop an onion we leave the hairy top on the tupe of the onion stays on there okay and then all i did was slice this very thin and then all you have to do is take the toupe off and the onion is done okay easy easy easy and then the garlic all i did was crush it coarsely chop it fine bloop and then with the celery don’t throw away celery tops that’s so silly this has tons of flavor we quarter the celery we quarter the carrots and by the way my carrots i scrub i don’t peel this is all nutrientdense food we keep every piece of food we can because you’re lucky enough to have it okay it’s like in all the old movies do you know the little kids wherever would be so happy to have that food eat every bit of the food that you buy or that you care for or that you grow if you’re lucky enough to have it eat it so i scrub all my vegetables everything’s clean but i rarely peel anything we want nutrientdense food so we’re going to brown and take the deal out and put the vegetables in to soften and then we’ll be [Music] back oh look at those oh look at you look at that oh my god this is perfect [Music] okay guys now we take oh look at those oh look at you look at that oh my god we take our beautiful osabuko oh my gosh with the bone marrow developing let me turn it around this way it’s prettier that direction look at that so brown but clearly not cooked yet but this is perfect this is the color we want and a crispy little crust around the edges and it’s still juices flowing if you know what i mean delicious [Music] [Applause] [Music] now into the pan we turn it down as low as it goes and into the drippings we’re going to add our misamplas our carrot celery and onion i always put in garlic my husband likes everything with garlic except ice cream and a bay leaf okay a nice big fresh bay leaf which we grow on our property but you could buy it at a grocery store everybody can have bay yay and then we just move that around a little bit move that around a little bit and s&p always right and over the shoulder for [Music] luckoop now meanwhile on deck we have choices to make you can use beefto and chicken stock combined or you can go a really easy route root tomato tomato uh this is demiglass you can buy them in these tiny little portions it’s like two tablespoons in a little bucket and all you have to do is mix ve demiglass with water this is water so we’re going to delaze the pan lift up all the flavor right with white wine from our region and a little bit of ve demiglass and water easy florentine style osobuko also has fresh tomatoes what do you mean fresh tomatoes of course you can use canned i can’t see you it’s totally fine canned diced tomato totally fine but if you have the time and it doesn’t take long bring some water to a boil it doesn’t need to be a lot few inches and then you make see this a big x on the bottom of the tomato and you throw it into the hot water and then you put it into cold water water with ice in a bowl that’s all not a big deal and you take out the core and then you chop it up so you have fresh diced tomato everyone thinks that you know cooking or being a chef is a big deal it isn’t it’s just cooking it’s just food people have been doing it for literally thousands of years it’s not hard it’s not that time consuming and everyone can do it so once we start to get these guys a little soft they’re starting to bend like they go to yoga then we can add in the tomato again you don’t have to say boop but it’s kind of fun to make noises while you’re cooking just saying it makes the work go faster when you’re just completely ridiculous about everything [Applause] [Music] now remember this is going to sit in the oven if you go with 300 g about 12 or 14 oz for each piece of osobo about this thick a little over an inch an inch to an inch and a half okay is as much as you can do and each one sets in this mixture with the wine and the stock or the ve dummy glass and hangs out in the oven for about 90 minutes you have to just keep checking it you want the meat to be loose enough that you can pull it with a fork and it’s friendly it wants to make out with you it’s like h let me give you a hug if it feels tight and like your worst date ever it’s not good leave it in there let it keep going the wine [Music] cc the old dummy glass tony bennett’s watching over us that’s tony let’s go outside really what how is that really that’s really good that is what that move yeah that’s some good stuff mjama [Music] [Music] it’s super sunny today so i think we’re going to go play botchi john can we go anytime this year i usually kick ass at botchi what colors do you want i’m taking blue and yellow but because i just said that now i’m going to suck at botchi and epically fail in front of my husband you want to throw the first okay but i’ll try i’ll do my best really what how is that really that’s really good is what that rules you know let’s go let’s warm it up shut up john botchy or oh and that sucked really bad like i said i kick his ass every time and bumped your ass again oh wait i’m closer cheating cheating i win what’s this called botchi or bitching i kicked his ass again i’m going to go finish the elsa [Music] [Applause] [Music] booku okay guys so this palenta is not just palenta it has palenta and buckwheat mixed so it’s got a really earthy taste to it i don’t know somehow i think if i eat something with corn and buckwheat it’s healthier for me again any palenta you want all palenta is is cornmeal that’s all i cook mine in stock or in ve demiglass dissolved into water i finish it with lots of chunks of butter and we stir stir stir stir stir we add that butter in and it gives it sweetness that highlights the corn factor okay so corn of course is sweet and we’re making corn here we’re making hot corn again all we have to have for this dish is charred bread to serve but it’s fun and it’s delicious and it’s nutritious and then at the end i add lots of cheese that’s what makes the creamy palenta so fantastic oh look at that i add a mix of both pecorino and parmesano yeah that’s some good stuff this is done but honestly guys you don’t need palenta you can just make toasted bread or chabata that’s all that’s all you need something to mop up all of the flavor and the juice from the osobuko so our florentine style ooco is going to come out very soon we just make sure it’s tender i’ll show you what it looks like in a few minutes oh yeah it’s falling apart literally falling apart from the bone when you eat osobuko the bread is the dessert [Music] [Music] i am back with my osobo and this is florentine style so we have chopped fresh tomato we have carrots celery onion and garlic and we let it cook low and slow in a medium oven for about 90 minutes or so depends on how thick it is i did mine about inch inch and a/4 to an inch and a half 300 grams uh of weight if you’re doing grams uh for each one is kind of perfect [Music] and but this is the beautiful dish that we end up with about 90 minutes after we throw it into the oven so now we’re going to flip this around to make it extra saucy okay and it’s falling apart literally falling apart from the bone so what is the importance of the bone the bone marrow it’s very good for your body it’s very good for your bones too and we we want people to be able to enjoy that so that’s why we serve it with bread and even if you’re serving it with palenta you still serve it with bread for the bone marrow itself so here’s this and then we’re going to do this we’re going to put in the elbows of bread or chabata toasted to soak up all the juice and this is dessert honestly when you eat osobuko the bread is the [Music] dessert when the meat comes out of the oven this is the marrow this is the the juju the good stuff right so we have to make sure there’s a little spoon or a demas spoon in with that all you really need is bread for mopping and then we all [Music] eat mama but you can eat palenta tooty tutty everybody let’s go i love you guys [Music]