Osso buco “planned-overs”
When I made Osso buco alla Milanese the other day, I had leftover meat and gravy. It took only a few minutes to sauté some diced onions and carrots, debone and dice the “planned-over” meat, then mix it together with the gravy, reheating into a soupy stew. I added a bit more water and two handfuls of black lentils (how Roman!) and when they were nearly finished cooking, I added a handful of rinsed quinoa and cooked about 10 minutes more. The lentils and quinoa do add some starch, so I don’t go overboard on the amount, but overall the carb load is relatively low when balanced by the protein, fat and fiber of the entire meal. I garnished with crème fraîche (one of our favorites) and shavings of Parmigiano Reggiano cheese, and served with a very tomato-y salad dressed with EVOO and balsamic vinegar and more coarsely grated cheese.
I love planned-overs, as they make dinner prep much easier and faster on busy days. Now that school and soccer have started again, I’ll be relying on “planned-overs” more often, making sure I prepare extra meat that can be easily made into something else entirely.
Going Against the Grain
Thursday, August 21, 2008
