Apron Strings

V51A0395-EditThree generations share Silvertron Café’s kitchen. 

By Jan Walsh

Photography by Beau Gustafson

The kitchen is the heart of every Italian home. And in the Silvertron Café’s kitchen, we get a taste of what it is like to be part of an Italian family. Cooking with chef Marco Morosini today are his daughter, Nora, and his mother, Pinuccia Invernizzi, who is here on a visit from Lecco, on Lake Como in northern Italy. Cooking with his mother makes more than a marvelous meal—It also stirs up some precious memories. “Every Sunday, right after breakfast, Mama started cooking. She cooked all morning long for a meal that wouldn’t last more than 20 minutes!” he recalls. “It wasn’t until I left home for the first time and moved to Paris that I realized what I had left behind. Then I started to really appreciate the time I had spent watching my mom and my grandmother in the kitchen.” Today, the trio cooks ossobuco, a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine, and broth and served with risotto.

V51A0407-EditRisotto Ingredients: 

1 cup Arborio rice

2 cans of broth

1 small onion, minced

2 tablespoons unsalted butter

1/4 cup extra virgin olive oil                                                                       

½ cup dry red wine                                                                                      

½ cup grated Parmesan cheese

Risotto Procedure: Warm broth until hot in a pot on stove, keeping it hot until it is needed. Heat a saucepan over medium heat. Pour in olive oil and add onions, cooking until translucent. Add rice and stir constantly until rice changes color slightly and is well coated with oil. Continue stirring while adding the wine. Let it evaporate. Ladle in the hot broth, stirring constantly. This will take about 15 to 18 minutes. Do not leave unattended. Once your rice is creamy and soft, it is ready. Remove from heat. Add butter and cheese. Let it sit for two to three minutes and then give it a final stir to incorporate the cheese and butter.

Ossobuco Ingredients:

1 cup carrots, cut into medium-sized pieces

1 cup celery, cut into medium-sized pieces

1 cup white onion, cut into medium-sized pieces

1 cup broth

1 cup tomato sauce

2 beef or veal shanks

2 tablespoons olive oil

1 cup dry red wine

Ossobuco Procedure: In a medium sauté pan, add oil and heat. Salt both sides of the meat and put in the pan. Cook each side for a few minutes. Add half of the wine, and let the alcohol burn off. Remove the shanks and set aside. Add the celery, carrots, onion, and salt and sauté for a few minutes. Add remaining red wine. Return the shanks to the pan. Pour in tomato sauce and broth. Reduce heat to low. Place a lid on the pan, and let simmer for a couple of hours until the meat is falling off the bone. Mound risotto on the plate, add the shank, and spoon the sauce over the dish. Makes two servings.

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