Nonna Tina is 92 and still making her classic Osso Buco recipe.
It was already summer when Nonna Tina agreed to teach me probably one of the heaviest meals of all time: Òss Bus, as said in the north. There was no way on earth I would miss out on this opportunity as I never fear a good sweat or indigestion. My dear friend Suzy invited me to Milano for what she called a staycation. She spent her work holidays in Milano to make this experience as Milanese as possible. You can find my Milano food guides here and a full street food experience here. So, during a staycation it is only logical to start by cooking with a local Nonna, her Nonna!
Not only is nonna Tina an authentic Bergamasque, she recently turned 92 years old. Nonna Tina was born and raised in Parzanica, Bergamo and has been living in Milano for over 50 years. She also confessed that she has never flown before nor has she left her surroundings. She is more than content with what her eyes have seen in her lifetime thus far. For someone like me who would jump at any opportunity to flee, I really felt her tranquility, and started questioning could less really more? The topic quickly turned into Nonna Tina being eager to cook so let’s get into it.
Determined we jumped right into the recipe and straight to business, however nothing starts without a great Aperitivo with local cold cuts and cheeses, bought fresh from the Sundays farmers market in Sesto San Giovanni. For being a die hard French cheese lover the north of Italy really knows what’s up! Zola and Taleggio are part of my close group now and don’t even get me started on Bergamasque Salami. For nonna Tina it is very important that the Osso Buco must be “Scelta”. This means of the highest quality. She walks determined inside the specialty butcher and demands only the best, only “scelta” which in Italian means choice. Definitely a good tip for shopping for meat in the north. As if the meat was not enough Nonna Tina also cooked literally the freshest Porcini mushrooms as a side and of course to remain on theme and on the “light” side a Risotto alla Milanese. Stating that the way she cooks the meat is light so that there is room for the sides and I am still nodding with gratitude.
Well this is definitely known as a winter comfort but all I can say is let your craving be your desire any day any time!
Look at Nonna Tina I just can’t ahh! Ladies who Aperitivo.
Shopping list for a complete Milanese:
This list is for two people adjust portions to your party
Ingredients for Òss Buss:
- A “scelta” veal shank per person
- ½ cup of white wine
- 400gr Beef broth or Vegetable
- 50 gr of butter
- 50 gr of flour
- Salt and Pepper to taste
*Time to prepare and cook around 45 minutes
For the “Gremolada” this is added during the last step of cooking (optional)
- Parsley chopped
- Garlic 1 clove thinly chopped
- Lemon zest (optional)
For this recipe simply sauté the garlic in olive oil for a few minutes then add the porcini cook for 5 minutes and finely add the parsley and cook until the Porcini are soft.
*Time to prepare and cook around 15 minutes
Risotto Alla Milanese :
- Saffron threads 1 spoon (if possible soak the saffron in just enough water to cover the threads the night before)
- Carnaroli Rice 150g
- Butter 60gr or EVOO for a lactose free Risotto
- Onion 1/2
- Grated Grana Padana 40gr (Optional if you would like this to be lactose free)
- White Wine half 1/4 a cup
- Vegetable Broth 1 liter
- Salt to taste
*Time to prepare and cook around 25 minutes