|Osso Buco with Creamy Polenta, Wild Mushrooms, and Mascarpone|
accompanied by Cipollate con Pancetta
Starting from Milan, I prepared an Osso Buco, which was topped with braised vegetables and garnished with gremolata, an herb condiment of parsley, garlic, and lemon zest.
Moving on to a specialty of the Veneto, the osso buco was served with a Creamy Polenta with Wild Mushrooms and Mascarpone. Although the authentic version usually calls for white polenta made from stone-ground white grits, I opted for my favorite version of polenta made from cornmeal instead. A mixture of oyster and shiitake mushrooms were made into a thick sauce to add to the polenta. A single dollop of mascarpone adds a thick creamy texture to the dish.
Lastly, Sicily brings the delicious Cipollate con Pancetta, which is a simple dish of bacon-wrapped scallions. The sharp flavors of both the scallions and the bacon spice up the more mild, complex flavors of the osso buco and polenta.
We had a nice bottle of wine to go with dinner. Life is just too good to be true sometimes.