Broth ossobuco with pancakes

A dish I cook always very happy in winter is the beef broth, Use ossobuco because tastier, with pancakes baked.

Ingredients for 2/3 people:

• 2 ossobuco beef
• celery
• two large carrots
• an onion
• a parmesan crust
• 4 eggs
• two sprigs of parsley
• a cup of grated Parmesan cheese
• two glasses of milk
• 4 tablespoons flour
• salt and oil

Preparation:

In the pressure cooker put the ossobuco, celery, parsley, onion cut in half, carrots, peeled and cut into pieces, the parmesan crust, a bit 'of salt and cover with water up to immerse all. Cook for five minutes. Without pressure cooker it takes more time to tenderize the meat.

Meanwhile prepare the pancakes: Beat the eggs with parmesan, sale, a tablespoon of olive oil and the chopped parsley. Add flour and milk and beat until creamy semi-liquid. Grease a baking pan and put the mixture. Must be high in one or two cm, then grow back like a souffle. Put the pan in the oven 200 degrees and cook for a quarter of an hour or twenty minutes, the time that the souffle will be regrown and golden.

The broth is ready now: filter it and set aside the meat and carrots, that will be seasoned with olive oil and salt and eaten as a second. The parmesan crust that has flavored the broth, can be eaten in the broth along with pancakes. Add water to the broth that will become narrower and more regular salt. Put to boil. Put the omelet, previously baked, on a wooden cutting board and cut into thin strips so many, throw them in the broth and keep them for a minute in the pan off the heat, time to soak but without discarding.

The dish is ready: broth with pancakes as a first course and ossobuco with carrots boiled as a main dish!

Bon Appetite! 🙂