Polenta alla Milanese & Insalata di Burrata

Ascari

Polenta alla Milanese & Insalata di Burrata

With Veal Osso Buco and Mushroom Fricasse
Veal
This Chefdrop includes everything you need to make Ascari’s much-loved Polenta alla Milanese with an Insalata di Burrata as a refreshing side! Top your Polenta with a delicious Veal Osso Buco and Mushroom Fricasse and serve your hearty meal with a fresh summer salad to create the perfect Ascari experience in the comfort of your own home.
Serves 2-3
•   Easy Prep
•   Ready in 15 Minutes

$87.95

In stock

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INGREDIENTS:

  • 2 x 5oz Osso Bucco
  • 425g Polenta
  • 100g Fricasse
  • 50g Marrow Jus
  • 25g Gremolata
  • 2 balls Wisconsin Burrata
  • 2 heads Baby Gem Lettuce
  • 4oz Lemon Vinaigrette
  • 4oz English Peas
  • 2oz Mint Crumb
  • 1oz Maldon Salt
  • 2oz Pea Shoots

ITEMS NOT PROVIDED:

Make sure you’ve got 2 Medium Pots, a Mixing Bowl, and a Whisk. Now, let’s get cooking!


PREP INSTRUCTIONS:

POLENTA ALLA MILANESE

1. Bring a pot of water to a simmer over medium heat.

2. Place the Osso Buco and Jus in the water to heat. This will take about 15 minutes.

3. Place the bag of Fricassee in the water to heat for 3 minutes.

4. Empty the bag of Polenta into a medium pot and heat over medium heat with the lid on.

5. Using a whisk, break down the Polenta until it is soft. Add water (a few teaspoons at a time) if needed to achieve desired consistency.

6. Place the Polenta on a plate.

7. Using a pair of scissors, cut open the Osso Buco, Jus, and Fricasse and place on top of the Polenta.

8. To finish, garnish with the Gremolata.

INSALATA DI BURRATA

1. Take the Burrata out of the refrigerator 15 minutes before eating to ensure the stracciatella inside the Burrata is as rich and creamy as possible.

2. Dress the Peas, Baby Gem Lettuce, and Burrata with Lemon Vinaigrette and Salt.

3. Arrange the Burrata in the centre and the vegetables around the outside to create a nest for the Burrata.

4. Place the Mint Crumb on top of the vegetables.

5. Garnish with Pea Shoots.


John Sinopoli

Executive Chef