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.
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.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment