Tuesday, 12 January 2010

Osso Bucco Crostinis

I wasn't very pleased with last night's gnocchi, so I decided to shake things up by spreading some osso bucco shreds on toasted French baguette slices that I had frozen a few days ago. Let it thaw at room temperature for 10 minutes before toasting. Braises always taste better the next day; the meat literally melted onto my tongue as I devoured the crostini's piece by piece. It was almost as good as eating homemade chicken pate or pork rillette at the Mak's.

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