Ossobucco With Or Without Tomatoes

[Samuraisan]

I am planning on cooking Ossobucco next week. I have made it once before last year, but can't find the recipe I used. I am pretty sure I used a tin of tomatoes, but I see the " original Italian recipe" doesn't. Any opinions and/or recipes tried and tested ?

[gingejbee]

My main Italian recipe book has Ossobuco with the description "veal, tomato and wine stew" and uses passata.

[gingejbee]

....and says that it's best to make it the day before you want it, as it improves with standing overnight.

[Samuraisan]

Not tinned tomatoes Ginge ?

[pastafreak]

No tomatoes...at least not in the recipe I've used. It's by Anna del Conte, an expert on Italian cookery...in particular northern Italy.

https://www.countrylife.co.uk/food-drink/greatest-recipes-ever-anna-del-contes-ossobuco-alla-milanese-20286

[gingejbee]

pasta's link explains why THAT version is cooked without tomatoes....it's the "Milanese version".
Instead of passata, blitzed canned tomatoes and tomato puree could be used.
It all depends what you fancy....I'd prefer the tomatoey version!

[pastafreak]

There's a "tomatoey" version from Emiglio Romana...that's further south.
I suspect-as Samuraisan says- the Northern Italian version is the original. I also think the flavour of veal needs a delicate touch. Hence no tomatoes/puree.

[Samuraisan]

Thanks Pasta/ Ginge. I shall give that some thought.