3/4 lb Round Steak, sliced thin 1 ea Egg 1/4 c Water 1 c Plain bread crumbs 1/4 c Olive oil 6 ea Cloves fresh garlic Pinch of salt 2 ea Dried hot chile peppers 1/2 Peel lemon, cut into strips 2 Sprigs fresh Rosemary 2 cn 8 oz. ea tomato sauce Dip steak in egg which has been beatn with water. Dredge meat in crumbs. Pour olive oil into large skillet to 1/8 inch and heat until very hot. Brown steak quickly in oil turning once, until golden, adding more oil if needed. Remove from skillet and drain on paper towel. Wipe out skillet and pour about 1/16 inch oil. Heat to very hot. Chop garlic with salt and add with chile peppers, lemon peel and rosemary to hot oil; saute briefly then add tomato sauce and meat. Gently cover meat with sauce and simmer over low heat for at least 30 minutes.
Nick and Angela are joined by one of the UK’s most celebrated female vocalists, Emeli Sandé. She has number one albums, number one singles, BRITs and an MBE to her name. They chat about pasta, Angela’s secret ingredient in this week’s dish and songwriting.
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Ossibuchi alla milanese
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA! Gli ossibuchi alla milanese sono un piatto simbolo della cucina lombarda, un succulento secondo di carne condito con la tradizionale gremolada. ★ INGREDIENTI, DOSI E PROCEDIMENTO: