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Ossobuco and rice alla milanese

by Davide Oldani

Rice

  • 200 g saffron rice cooked and whipped

Ossobuco

  • 100 g veal meat, cooked
  • 20 g egg whites
  • 1 g salt
  • 50 g soft bread, finely chopped

Ossobuco and rice alla milanese

Instructions - Ossobuco A

Blend all the ingredients together, sieve the mixture into the moulds and steam in the oven at 85°C for 20 minutes. Allow to cool.

Instructions - Rice

Pour the rice in the siphon and heat to 70°C.

Finishing

Place the ossobuco on the plates, then the siphoned rice and finally top with 30 g of saffron-flavoured puffed rice.

The products used in this recipe

GG041