It was a virtual trip along the famous piazzas of Italy as Bravo Ristorante Italiano whipped up favorite Italian dishes at The Maya Kitchen recently. Chef Edgar Nama deftly prepared buttery Risotto Bravo, creamy Raviolli Con Spinachi, velvety PannavCotta, fall-off-the-bone Osso Buco, thin and crispy Quattro Formaggi Pizza, healthy Minestrone Alla Milanese and rich Pasta with Tuna Tuscan.
Here are the recipes for two of the dishes he prepared: Osso Bucco and Pasta with Tuna Tuscan Sauce.
OSSO BUCO
250 g beef shank
13 g MAYA All Purpose Flour
5 g rock salt
.5 g pepper, black ground
28 g butter unsalted, for sautéing
85 g white onions, chopped
65 g carrots small, cubed
75 g potatoes, ½ cubes
13 g celery “chopped”
25 g Mushroom button fresh “sliced”
56 ml white wine
38 g tomato whole peeled, Capri drained
25 g tomato water
.5 g lemon rind
.25 g water
1. Pre heat oven to 325°F or 160°C.
2. Coat meat in flour, salt and pepper mixture.
3. Heat oil in heavy pan over medium heat, add meat and cook in high fire until all sides are brown.
4. In another stock pot, melt butter, sauté onion until transparent.
5. Add carrots, potatoes, celery, mushrooms & beef broth & cook over medium heat until vegetables are cooked.
6. In a separate stock pot put meat and wine and cover with lid and let it boil for 1 minute.
7. Add tomato whole peeled, tomato water, lemon rind & water, cook for about 30 minutes.
8. Remove from heat.
9. Transfer meat mixture and vegetable mixture in a baking pan and cover with aluminum foil.
10. Bake for 2 hours or until meat is tender.
Pasta with Tuna Tuscan Sauce
1 bottle of BRAVO Tuna Tuscan Sauce
90 g pasta
20 g olive oil
30 g minced garlic
120g tuna in oil
anchovy pieces to taste
Ground pepper to taste
1.In a pan, heat the BRAVO Tuna Tuscan Sauce.
2.Mix in the pasta and serve. OR
Sauté in olive oil the garlic, anchovy and canned tuna in oil. Season to taste. Mix in the cooked pasta and serve.
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