Giuseppina's renowned cooking school
Set in the centre of the pretty medieval town of Certaldo. Here you can learn the secrets of traditional Tuscan recipes as handed down through generations of home-cooking.You can also take part to a range of related activities from truffle hunts to wine tasting.
Bringing the most authentic Tuscany culinary tradition to the table
Learn the secrets of Italian cuisine in the very heart of the region where it originated then enjoy them with a glass of local fine wine. More information
Join Giuseppina's husband Luigi in the search for these authentic treasures of the Italian land and taste them later on your table. More information
Following in the family's tradition of deep love and understanding of their land, Giuseppina's son Luca is an expert of wine tasting and production. More information
Ossobuco alla Fiorentina
A traditional Florentine meat dish with a subtle aromatic flavor from the seasoning of fresh Mediterranean herbs.
Before you start pass the meat under running water to remove any bone fragments. Chop the ingredients for the battuto minus the juniper berries. Squash those using the side of a kitchen knife. Sauté well in olive oil in a flat pan. Once it is nicely done, add the ossobuco pieces and sauté them on both sides. Add wine paying attention not to pour it directly over the meat. This will add its special flavour and consistency to the dish.
Once it reaches boiling point, leave to simmer for about 1 hour. You can use the bone marrow as reference. When it has completely dissolved leaving a hole in the centre of the bone it means it's ready. Serve with potato purée and of course more of the same wine used for cooking. Buon Appetito!
Ingredients for 4:
4 ossibuchi (the cut is beef shank), 4 ripe tomatoes,1 glass of Chianti wine, 1/2 litre vegetable stock, extra-virgin olive oil, salt, black pepper. "Il battuto": 2 juniper berries, 2 cloves of garlic,1/2 red onion, celery, 2 sprigs of rosemary, 2 sprigs of thyme, 2 small carrots.
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