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The marrowbones with rosemary and lemon are a fantastic second course.
The meat, which often has a rustic and decisive flavor, is softened by the presence of rosemary and lemon. It is a perfect match as aromatic herbs and citrus give freshness.
A second dish of meat that is very easy to make and very tasty that will certainly appeal to those who love to experiment.
The rosemary ossobuchi recipe is an ace in the hole to be pulled out as soon as possible!
IF YOU WANT TO KNOW HOW ROSEMARY AND LEMON OXYBUCHES ARE MADE, FOLLOW MY STEP BY STEP.
Try it and you will see what it tastes like!
► Ingredients to prepare:
Ossibuchi 1.2 kg
1 sprig rosemary
Lemons 1
1 clove garlic
Meat broth to taste
White wine 120 ml
00 flour to taste
EVO oil 4 tablespoons
Salt to taste
The recipe on the site: www.casapappagallo.it/ricette...
At Casa Pappagallo there is always something boiling in the pot! Every day something happens, a new recipe, a vegetable just planted in the garden or some experiment halfway between a scientific experiment and the search for a new food product.
Setting foot in Casa Pappagallo is like entering a whirlwind of recipes, ideas and ideas taken from our everyday life.
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