Recipe at Ontrac5.com
Tonight I’m having a few friends over for an Italian themed dinner. For the main, I went with a slowcooked oso. I like to coat the meat lightly in flour before searing it to give a golden crust and add body to the sauce as it simmers. After a couple of hours on the stove, the meat was tender and falling off the bone. Traditionally, this is served on a bed of palenta, but tonight I served it with a creamy mashed potatoes made with a touch of butter and milk. I also made fkaca and served that with homemade basil pesto and fresh bara. The pesto was bright and punchy, and the fkatcha was perfect for mopping up all the flavor. This was definitely a great start to the night before moving on to dessert. I kept it simple with a cheats tiramisu. No eggs, just mascapone folded through whipped cream and laid with coffee soaked savari biscuits. It was perfect for a sweet finish. Give it a guard.