Pork Osso Buco with Blood Orange Gremolata


Pork Osso Buco with Blood Orange Gremolata
Serves 6
I actually prefer using pork instead of veal in Osso Buco for its sweet taste, and melt in your mouth tenderness. Using pork shoulder makes this an affordable dish.
1 tablespoon olive oil
Salt and pepper
2 1/2 pounds pork shoulder, fat trimmed, cut into 1-inch pieces
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 teaspoons dried sage leaves
One 15.5 ounce can chopped tomatoes in their juice
1/2 cup white wine
1/2 cup chicken broth
1 cup beef broth
1/2 cup blood orange juice
2 tablespoons finely chopped Italian parsley
2 cloves garlic, minced
1 teaspoon freshly grated blood orange zest
1 teaspoon freshly grated lemon zest
1. In a Dutch oven, melt the butter in the oil.
2. Season the pork with salt and pepper, and brown the pork a few pieces at a time, until the pork is browned on all sides, removing the pork as it browns. When all the pork has browned, return it back to the pan and add the onion, carrots, celery and sage, sautéing for about 5 minutes or until the vegetables begin to soften.
3. Add the tomatoes, and simmer for 5 minutes, to reduce the liquid. Add the wine, and simmer another 5 minutes, then add the broths and juice.
4. Cover and simmer for 1 1/2 to 2 hours until the pork is tender.
5. Stir in the parsley, garlic and zests, taste for seasoning and adjust if needed.
6. Serve with risotto, or polenta.  
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Blood Orange Olive Oil Cake


Blood Orange Olive Oil Cake
Serves 8
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated blood orange zest
1/4 cup fresh blood orange juice
1/4 cup Grand Marnier
1. Heat the oven to 350° and coat a 9-inch cake pan that is at least 2 inches deep with nonstick cooking spray. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest, juice, and Grand Marnier. Add the dry ingredients; whisk until just combined.
3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
Learn more about Moro Blood Oranges Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips