Milan style marrowbones

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Milan style marrowbones


. Difficulty: Medium . Serves: 4 people . Preparation time: 1 hour and 40 minutes . Variety: Rice


This recipe is taken from the Crossroad Project, that was created to promote  Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.


4 marrowbones
100 gr of butter
300 gr Peeled tomato pulp
1 parsley tuft
30 gr celery
1 lemon
120 ml dry white wine
1 clove of garlic
50 gr onion
2 sage leaves
1 sprig of rosemary
20 grams of oil
200 gr carnaroli rice
1 lt meat broth
1.5 gr saffron in pistils
5 gr of marrow
40 gr Grana Padano
Salt and Pepper To Taste


Dissolve the clarified butter in a pan, flour the marrowbones and put them in a pan, let them drizzle on moderate fire on both sides. Add chopped onion, continue cooking and add white wine. As soon as the wine has evaporated, add tomatoes and cook for about an hour, stretching from time to time with broth.
On the side prepare a shred with parsley, sage, rosemary, peel of half a grated lemon and clove of garlic. Add the chopped mix 5 minutes before removing themarrowbones from the fire.
Serve warmly with the saffron risotto you will get by rinsing the rice in a saucepan with oil, bone marrow, chopped onion, shading with white wine, gradually adding the broth and at ¾ of the cooking, combine the saffron and the Grana Padano.