The Pork Boys Do Ossobuco

Well, fellas, it's been a long time since I posted about one of our dinners.  Because technical difficulties.  But I found a little a work-around, so I have two pics of our most recent Sunday dinner to show you - a simple meal, but believe me it was grand!

It was Dinner in Italy at our house.  We started with Tuscan beans and greens soup, (what's the name for that, Frank?) with bits of cooked ham thrown in.  Quite tasty!  We Southerners found it much to our liking, natch - we were raised on greens, beans, and hamhocks.  Only it was a bit too salty, so the second time around, M.P. boiled some chopped-up potatoes in it, which corrected the saltiness nicely.

Ossobuco.  I found this pic on the net. 
It looks very much like what M.P. cooked up.

The main dish was ossobuco, which M.P. made for the first time last winter, and again last weekend, filling the house with a most delicious aroma.  The name means "hollow bone," and that's where the marrow is.  The beef shank with attached meat is cooked low and slow in the oven as the marrow melts out into the meat, giving every bite a rich, fatty, scrumptious taste!  It puts us into orbit, and we are only sad that we had to wait 70-odd years to discover this fabulous dish.

The green vegetable was fagiolini in fricassea (hey you in the back - watch your damn mouth, buddy), which is green beans cooked in a creamy sauce of egg yolks and lemon juice.  An Italian recipe, perhaps of Greek origin, it has a new and different taste.  I liked it.

For the starch dish, we had linguini alfredo, with a standard alfredo sauce, which we both love.  The bread was M.P.'s wonderful focaccia, handmade.  Our dinner wine was Gato Negro, something M.P. discovered a while back, which is dark and strong like Chianti.  Yeah, I know it's Spanish, but it worked fine.

Finally, the piece de resistance was the caramel-covered cheesecake that M.P. had baked that morning, which was fucking Out.Of.This. World.  OMG, you have no idea.  Here's the one picture we got of it:

This made us pork boys happy as pigs in the sunshine, I tell you what!

We finished it off last night.  And that's all I have to show, but I hope from here on I can get more food pics to show here on the Blue Truck.  Later, guys.  Buon appetito!

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