![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/04\/Osso-bucco-Blog1.jpg\")
<\/p>\n2007 aastal kinnitati see Lombardia regiooni ametlikuks toiduks ja Milaano pretendeerib ametlikult linnaks, kus see toit esimest korda valmistati ilmselt kas 18 v\u00f5i 19 sajandil. Tegemist on \u00fclimalt maitsva toiduga, mille tegemist tasub kindlasti ette v\u00f5tta. Vasika koodist l\u00f5igatakse umbes 3 cm paksune viil. L\u00e4bi l\u00f5igatakse ka kont, millest tuleneb ka toidu nimi auguga kont v\u00f5i siis kondi auk. Kondis leiduv \u00fcdi on v\u00e4ga oluliseks osaks selle toidu juures. Pikalt hautades muutub \u00fcdi m\u00f5nusalt kergelt isegi karamelliseks ja seda on hea koos lihaga s\u00fc\u00fca. Itaalias on osso bucco harva saadaval ilma gremolata kastmeta, mis sisuliselt koosneb sidrunimahlast, \u00f5list, petersellist ja k\u00fc\u00fcslaugust.
\nKlassikaline viis osso buccot pakkuda on risotto milanesega, aga sagely serveeritakse seda ka n\u00e4iteks v\u00e4rske polentaga.
\nAlgselt valmistati n\u00f6. Valget osso buccot koos gremolata kastmega, t\u00e4nap\u00e4eval on klassikaks saanud tomatine, porgandite ja vars-selleriga toit.
\nSeda rooga on lihtne valmistada, seda saab valmistada ka ahjupannil suuremates kogustes ehk siis on see sobilik ka k\u00fclaliste \u00fcllatamiseks.<\/p>\n
<\/p>\n
Valmistamisaeg: 15 – 20 min ettevalmistus, 1,5-2 tundi k\u00fcpsetamine<\/span> Koostisosad:<\/span><\/p>\n 2 osso bucco veiselihat\u00fckki Valmistamine:<\/span> 2007 aastal kinnitati see Lombardia regiooni ametlikuks toiduks ja Milaano pretendeerib ametlikult linnaks, kus see toit esimest korda valmistati ilmselt kas 18 v\u00f5i 19 sajandil. Tegemist on \u00fclimalt maitsva toiduga, mille tegemist tasub kindlasti ette v\u00f5tta. Vasika koodist l\u00f5igatakse umbes 3 cm paksune viil. L\u00e4bi l\u00f5igatakse ka kont, millest tuleneb ka toidu nimi auguga kont […]<\/p>\n","protected":false},"author":1,"featured_media":1992,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[444,356,359,35,389,339],"class_list":["post-1991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-beef","tag-porgand","tag-celery","tag-itaalia","tag-parsley","tag-tomato","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1991"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1991\/revisions"}],"predecessor-version":[{"id":2428,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1991\/revisions\/2428"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1992"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: keskmine<\/span>
\nKogus: kahele<\/span><\/p>\n
\n2-3 spl oliivi\u00f5li
\n25 g v\u00f5id
\n2 spl jahu paneerimiseks
\n1 keskmine sibul peeneks hakitult
\n1 sellerivars l\u00f5igatud 0,5 cm juppideks
\n4-5 v\u00e4ikset porgandit, l\u00f5igatud ratasteks
\n400 ml purustatud tomatite konserv
\n0,25 tl riivitud sidrunikoort
\n3-4 k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitud
\n200 ml valget veini
\n200 ml puljongit v\u00f5i selle puudumisel lihtsalt vett
\nGremolata kastme jaoks
\n\u00dche sidruni peenelt riivitud koor
\n1 suurem k\u00fc\u00fcslauguk\u00fc\u00fcs v\u00e4ga peenelt hakitud
\nPeot\u00e4is siledalehelise peterselli lehti, peeneks hakitud
\n2 spl oliivi\u00f5li
\nSoola ja musta pipart maitsestamiseks<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/04\/Osso-bucco-Blog2.jpg\")
<\/p>\n
\n1. Paneeri lihat\u00fckke jahus, aja paksup\u00f5hjalsies huadepotis v\u00f5i kuumaks ja pruunista liha, t\u00f5sta k\u00f5rvale.
\n2. Haki sibul ja k\u00fc\u00fcslauk, riivi sidrunikoor. Vala potti natuke oliivi\u00f5li ja prae sibulet, k\u00fc\u00fcslauku ja sidrunikoort kergelt paar minutit.
\n3. Lisa lihat\u00fckid, l\u00f5ika porgand ratasteks ja sellerivars t\u00fckkideks, lisa toidule. Vala juurde vein. Hauta umbes 10 minutit.
\n4. Lisa purustatud tomatid, maitsesta toitu soola ja pipraga. Aseta toit haudepotiga praeahju ja hauta umbes 1-1,5 tundi kuni liha on h\u00e4sti pehme
\n5. Kuni liha haudub, valmista Gremolata kaste, selleks haki petersell, riivi sidrunikoor, sega komponendid kokku, maitsesta soola ja pipraga ning serveeri koos osso buccoga
\n6. K\u00f5rvale v\u00f5id serveerida kas kartulip\u00fcreed v\u00f5i polentat v\u00f5i lihtsalt salatit.
\nValmis!!!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/04\/Osso-bucco-Blog3.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"