Virtual cooking class: beef Ossobuco, Eggplant Parmigiana, Limoncello

You will discover how to make the authentic OSSOBUCO, the special cross-cut veal shanks braised with wine and broth; the EGGPLANT PARMIGIANA, the traditional dish rich of eggplants, mozzarella and tomatoes; and the LIMONCELLO, the well-known liqueur made with citrus peel...and obviously the best wine pairings from Tuscany 🍷 The fantastic recipes of this week will be: • 𝐛𝐞𝐞𝐟 𝐨𝐬𝐬𝐨𝐛𝐮𝐜𝐨 • 𝐞𝐠𝐠𝐩𝐥𝐚𝐧𝐭 𝐩𝐚𝐫𝐦𝐢𝐠𝐢𝐚𝐧𝐚 • 𝐥𝐢𝐦𝐨𝐧𝐜𝐞𝐥𝐥𝐨 𝐥𝐢𝐪𝐮𝐞𝐮𝐫 INGREDIENTS (2 SERVINGS) 🍖 𝐎𝐒𝐒𝐎 𝐁𝐔𝐂𝐎 - beef ossobuco (cross-cut veal shanks) - ½ lt meat broth - 2 red onions - 1 carrot - 1 steak of celeric - ¼ (50g) cup flour - ½ glass of Vernaccia white wine - 5 spoons of extra virgin olive oil - 2 spoons of tomato paste - ¼ (40g) butter - salt and pepper to taste 🍆 𝐄𝐆𝐆𝐏𝐋𝐀𝐍𝐓 𝐏𝐀𝐑𝐌𝐈𝐆𝐈𝐀𝐍𝐀 - 2 lb (1kg) eggplants - 2 cups (400g) tomato sauce - 1 red onion - 4 basil leaves - 1 lt seeds oil - parmesan cheese - 2 mozzarella - extra virgin olive oil, pepper, salt to taste 🍋 𝐋𝐈𝐌𝐎𝐍𝐂𝐄𝐋𝐋𝐎 - 5 organic lemons - 2 ½ cups (500 ml) ethyl alcohol 95% vol - 3 cups (600g) sugar - 4 cups (750 ml) water

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