{"id":179699,"title":"Osso buco","modified":"2026-10-02T23:50:47+02:00","plain":"Rasol \u00een\u0103bu\u0219it cu vin alb \u0219i ro\u0219ii, f\u0103r\u0103 f\u0103in\u0103, des\u0103v\u00e2r\u0219it cu gremolata cu l\u0103m\u00e2ie.\n\n\n\nBuc\u0103\u021bile de rasol sf\u00e2r\u00e2ie \u00een unt \u0219i ulei de m\u0103sline p\u00e2n\u0103 c\u00e2nd marginile se rumenesc, apoi fierb lent, ore \u00eentregi, \u00eentr-un sos cu vin alb \u0219i ro\u0219ii. Osso buco \u00eenseamn\u0103 rasol de vi\u021bel sau de vit\u0103 t\u0103iat felii, cu osul \u0219i m\u0103duva \u00een centru, \u00een\u0103bu\u0219it lent \u0219i des\u0103v\u00e2r\u0219it cu gremolata. Calcula\u021bi aproximativ 15 minute de lucru efectiv, restul timpului fiind dedicat fierberii lente, la foc mic. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de feluri principale keto.\n\n\n\nCe este osso buco?\n\n\n\nOsso buco se recunoa\u0219te dup\u0103 t\u0103ietur\u0103: felii de rasol t\u0103iate transversal, cu osul \u0219i m\u0103duva \u00een centru. Numele s\u0103u trimite la aceast\u0103 sec\u021biune rotund\u0103 de os \u0219i la canalul cu m\u0103duv\u0103, bine vizibil \u00een mijlocul c\u0103rnii. \u00cen aceast\u0103 variant\u0103, rasolul se rumene\u0219te f\u0103r\u0103 f\u0103in\u0103, pentru a limita carbohidra\u021bii \u0219i a ob\u021bine o rumenire pronun\u021bat\u0103.\n\n\n\nPasta de tomate se c\u0103le\u0219te mai \u00eent\u00e2i \u00een gr\u0103sime pentru a-i domoli aciditatea, \u00eenainte de deglasarea cu vin alb sec. Se adaug\u0103 apoi sup\u0103 de vit\u0103 sau de oase, doar c\u00e2t s\u0103 acopere carnea, \u00eempreun\u0103 cu cimbru, rozmarin \u0219i dafin. Cum buc\u0103\u021bile de rasol nu sunt date prin f\u0103in\u0103, sosul nu se \u00eengroa\u0219\u0103 cu amidon: textura sa se datoreaz\u0103 reducerii, pastei de tomate \u0219i colagenului.\n\n\n\n\u00cen aceea\u0219i categorie: Cevapcici cu ierburi aromatice.\n\n\n\nOriginea acestei variante\n\n\n\nPunctul de referin\u021b\u0103 este rasolul de vi\u021bel \u00een\u0103bu\u0219it \u00een stil milanez, des\u0103v\u00e2r\u0219it cu gremolata. \u00cen aceast\u0103 tradi\u021bie, varianta cu ro\u0219ii coexist\u0103 cu un preparat in bianco, f\u0103r\u0103 ro\u0219ii.\n\n\n\nVi\u021belul r\u0103m\u00e2ne carnea folosit\u0103 la origine, dar \u0219i rasolul de vit\u0103 d\u0103 rezultate bune, cu r\u0103bdare. Vi\u021belul devine fraged de se tope\u0219te \u00een gur\u0103 \u00een 2 p\u00e2n\u0103 la 3 ore; vita necesit\u0103 aici cel pu\u021bin 6 ore, put\u00e2nd fi l\u0103sat\u0103 la \u00een\u0103bu\u0219it peste noapte, la foc foarte mic, f\u0103r\u0103 s\u0103 clocoteasc\u0103 vreodat\u0103.\n\n\n\nLa mas\u0103, garnitura clasic\u0103 este risotto alla milanese cu \u0219ofran. Un piure de conopid\u0103 sau conopida m\u0103run\u021bit\u0103 ca orezul p\u0103streaz\u0103 un con\u021binut mai redus de carbohidra\u021bi \u00een farfurie.\n\n\n\nIngredientele principale\n\n\n\nRasolul este piesa de rezisten\u021b\u0103; carnea bine uscat\u0103 se rumene\u0219te mai bine \u00een gr\u0103simea \u00eencins\u0103, mai ales f\u0103r\u0103 f\u0103in\u0103. Cei 200 ml de vin alb sec deglaseaz\u0103 vasul, desprind sucurile caramelizate \u0219i aduc aciditatea care echilibreaz\u0103 bog\u0103\u021bia m\u0103duvei. Cei 200 ml de sup\u0103 de vit\u0103 sau de oase se toarn\u0103 doar c\u00e2t s\u0103 acopere carnea; se poate folosi \u0219i sup\u0103 de oase pudr\u0103, rehidratat\u0103, dac\u0103 verifica\u021bi dilu\u021bia, con\u021binutul de sare \u0219i absen\u021ba zaharurilor sau a amidonului ad\u0103ugat.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i spirit: Feijoada reinterpretat\u0103 la cuptor.\n\n\n\nBaza aromatic\u0103 se preg\u0103te\u0219te dintr-o ceap\u0103 ro\u0219ie t\u0103iat\u0103 fin, c\u0103lit\u0103 p\u00e2n\u0103 devine translucid\u0103, apoi patru c\u0103\u021bei de usturoi zdrobi\u021bi, ad\u0103uga\u021bi pentru scurt timp. Cele 150 g de morcov dau dulcea\u021b\u0103 \u0219i textur\u0103, iar dou\u0103 tije de \u021belin\u0103 aduc o not\u0103 vegetal\u0103 care u\u0219ureaz\u0103 ansamblul. Pentru vit\u0103, t\u0103ia\u021bi legumele \u00een buc\u0103\u021bi destul de mari; pentru vi\u021bel, morcovul \u0219i ceapa pot fi t\u0103iate brunoise.\n\n\n\nPasta de tomate aduce culoare \u0219i o savoare umami pronun\u021bat\u0103. Rozmarinul, cimbrul \u0219i dafinul parfumeaz\u0103 preparatul pe tot parcursul fierberii lente \u0219i se scot \u00eenainte de servire. Gremolata aduce nota proasp\u0103t\u0103 de la final: coaja ras\u0103 a unei l\u0103m\u00e2i, un c\u0103\u021bel de usturoi crud \u0219i o m\u00e2n\u0103 de p\u0103trunjel cu frunze plate sau cre\u021be.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nUn vas prea plin limiteaz\u0103 rumenirea, iar un foc prea puternic face ca usturoiul, boiaua sau untul s\u0103 devin\u0103 amare. Ordinea conteaz\u0103: mai \u00eent\u00e2i ceapa, apoi usturoiul pentru scurt timp, dup\u0103 aceea rasolul bine rumenit, \u00eenainte ca pasta de tomate, vinul, supa \u0219i ierburile s\u0103 formeze lichidul pentru \u00een\u0103bu\u0219ire. Cu capacul pus, lichidul trebuie s\u0103 fremete u\u0219or, f\u0103r\u0103 s\u0103 clocoteasc\u0103; dac\u0103 furculi\u021ba nu p\u0103trunde \u00eenc\u0103 u\u0219or \u00een carne, prelungi\u021bi g\u0103tirea la foc mic, urm\u0103rind nivelul lichidului.\n\n\n\nPe aceea\u0219i tem\u0103: Piure de p\u0103st\u00e2rnac.\n\n\n\nO por\u021bie are 301 kcal \u0219i 14 g de carbohidra\u021bi ne\u021bi, fiind un preparat cu un con\u021binut moderat redus de carbohidra\u021bi, mai degrab\u0103 dec\u00e2t unul strict ketogenic. Servi\u021bi rasolul cu os, legumele \u0219i sosul, p\u0103str\u00e2nd gremolata separat p\u00e2n\u0103 \u00een ultimul moment. Resturile se p\u0103streaz\u0103 p\u00e2n\u0103 la 3 zile la frigider, r\u0103cite rapid \u0219i acoperite cu sos, apoi se re\u00eenc\u0103lzesc u\u0219or cu pu\u021bin\u0103 ap\u0103 sau sup\u0103.\n\n\n\nPentru a g\u0103ti keto zi de zi, iat\u0103 toate re\u021betele mele cu con\u021binut redus de carbohidra\u021bi.\n\n\n\n\n\n\tOsso buco\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tOssobuco2 buc\u0103\u021bi de rasol200 ml de vin alb (sec, dac\u0103 se poate cu un con\u021binut redus de carbohidra\u021bi)200 ml de sup\u0103 de vit\u0103 (din oase)1 sup\u0103 de oase pudr\u0103 (cu ap\u0103)4 c\u0103\u021bei de usturoi150 g de morcov2 tije de \u021belin\u0103 apio1 conserv\u0103 mic\u0103 de past\u0103 de tomate1 crengu\u021b\u0103 de rozmarin (proasp\u0103t)1 crengu\u021b\u0103 de cimbru (proasp\u0103t)3 foi de dafinunt \u0219i ulei de m\u0103sline cu gust delicat (pentru g\u0103tit)Gremolata1 coaj\u0103 de l\u0103m\u00e2ie1 c\u0103\u021bel de usturoi1 m\u00e2n\u0103 generoas\u0103 de p\u0103trunjel (proasp\u0103t) (cu frunze plate \u0219i\/sau cre\u021be)\t\n\t\n\t\tScoate\u021bi carnea pentru ossobuco din congelator cu o zi \u00eenainte \u0219i l\u0103sa\u021bi-o s\u0103 se dezghe\u021be \u00een frigider. Scoate\u021bi-o apoi din frigider cu aproximativ o or\u0103 \u00eenainte de a \u00eencepe \u0219i l\u0103sa\u021bi-o s\u0103 ajung\u0103 la temperatura camerei.T\u0103ia\u021bi o ceap\u0103 \u00een felii sub\u021biri. \u00centre timp, \u00eencinge\u021bi crati\u021ba. Pune\u021bi \u00een ea ulei \u0219i unt. C\u0103li\u021bi ceapa.Zdrobi\u021bi c\u0103\u021beii de usturoi cu presa \u0219i ad\u0103uga\u021bi-i peste ceap\u0103 c\u00e2nd aceasta \u00eencepe s\u0103 devin\u0103 u\u0219or translucid\u0103. C\u0103li\u021bi totul pentru scurt timp.\u00cen func\u021bie de spa\u021biul din crati\u021b\u0103, \u00eempinge\u021bi ceapa \u00eentr-o parte sau scoate\u021bi-o temporar din crati\u021b\u0103. Ave\u021bi grij\u0103 s\u0103 p\u0103stra\u021bi o cantitate suficient\u0103 de gr\u0103sime aromat\u0103 cu ceap\u0103. Dac\u0103 este nevoie, mai ad\u0103uga\u021bi pu\u021bin unt.Condimenta\u021bi buc\u0103\u021bile de rasol dup\u0103 gust cu boia \u0219i piper negru. Rumeni\u021bi-le bine pe ambele p\u0103r\u021bi. Aici, modul meu de preparare difer\u0103 de cel milanez autentic. \u00cen varianta autentic\u0103, buc\u0103\u021bile de rasol ar trebui trecute rapid prin f\u0103in\u0103 pe ambele p\u0103r\u021bi \u0219i abia apoi rumenite.Pune\u021bi ceapa \u00eenapoi \u00een crati\u021b\u0103. C\u0103li\u021bi pasta de tomate pentru scurt timp. Deglasa\u021bi cu vin. Reduce\u021bi focul.T\u0103ia\u021bi morcovul \u0219i \u021belina apio \u00een buc\u0103\u021bi mari. A\u0219eza\u021bi-le \u00een jurul c\u0103rnii. Turna\u021bi suficient\u0103 sup\u0103 c\u00e2t s\u0103 acopere carnea.Ad\u0103uga\u021bi cimbrul, rozmarinul \u0219i foile de dafin. Acoperi\u021bi crati\u021ba cu capacul. Focul trebuie s\u0103 fie mic. Nu l\u0103sa\u021bi sosul s\u0103 clocoteasc\u0103. Este suficient s\u0103 apar\u0103 c\u00e2te o bul\u0103 mic\u0103 din c\u00e2nd \u00een c\u00e2nd.Pentru rasolul de vi\u021bel, calcula\u021bi aproximativ 2 p\u00e2n\u0103 la 3 ore. Desigur, \u00eel pute\u021bi l\u0103sa \u0219i mai mult. Pentru rasolul de vit\u0103, l\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mic cel pu\u021bin 6 ore. \u00cel pute\u021bi l\u0103sa \u0219i peste noapte.GremolataFreca\u021bi l\u0103m\u00e2ia cu o perie \u0219i rade\u021bi-i coaja. Cur\u0103\u021ba\u021bi usturoiul \u0219i da\u021bi-l pe r\u0103z\u0103toare sau t\u0103ia\u021bi-l \u00een felii foarte sub\u021biri. Toca\u021bi m\u0103runt p\u0103trunjelul. Amesteca\u021bi totul.Servi\u021bi la mas\u0103 \u00eentr-un bol mic.\t\n\t\n\t\tDac\u0103 ossobuco este preparat cu rasol de vi\u021bel, pute\u021bi t\u0103ia morcovul \u0219i ceapa \u00een brunoise (cubule\u021be mici) \u0219i le pute\u021bi c\u0103li \u00eempreun\u0103 cu ceapa. Deoarece folosesc rasol de vit\u0103 \u0219i carne cu adev\u0103rat s\u0103n\u0103toas\u0103, provenit\u0103 de la animale hr\u0103nite cu iarb\u0103, preparatul trebuie l\u0103sat mai mult timp la foc mic. Personal, \u00een acest caz, mi se par mai gustoase legumele t\u0103iate \u00een buc\u0103\u021bi mari.\nUstensile: crati\u021b\u0103 din font\u0103 (cu capac), pres\u0103 de usturoi, r\u0103z\u0103toare (cu mai multe fe\u021be).\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/179699","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=179699"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/179699\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178393"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=179699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=179699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=179699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}