Tender Oso Bucco Recipe from Jacques Pépin | KQED
Jacques Pépin conjures an imaginative Italian menu for special guests featuring oso bucco, "whole bone" veal braised with vegetables and broth until it is tender and falling off the bone. Side dishes include saffron rice and a refreshing citrus salad made with flat leaf parsley, tomato, and orange slices. For dessert, Jacques whips up an adapted trifle recipe, created with yogurt instead of the traditional clotted cream.
In This Episode:
00:00 Refreshing parsley and tomato citrus salad recipe
2:35 Homemade salad dressing recipe
4:51 Oso bucco recipe
10:42 How to make saffron rice
16:17 Trifle dessert recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 321, 1994. Meal for Special Friends
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
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