Recipe - Osso Buco With Toasted Pine Nut Gremolata

Extra virgin oil
4 ounce Aubergines; cut or sliced up
1 lg Onion; chopped
6 ounce Button mushrooms; cut or sliced up
1 Green pepper; deseeded and
; chopped
1 pound Pack ostrich mince
1 teaspoon Garlic puree
2 tablespoon Tomato puree
379 g Can chopped tomatoes
2 tablespoon Freshly chopped mixed herbs
1 ds Worcestershire sauce
Salt and freshly ground
black pepper
One fourth pt Greek yoghurt
1 md Sized egg; beaten
1 ounce Grated parmesan cheese
1 ounce Grated mozzarella cheese
Fresh basil leaves to
garnish

1. Preheat the oven to 200øC/400øF/Gas Mark 6.

2. Heat the oil in a frying pan, fry the aubergine in batches for 3 4
minutes on each side until golden and softened. Remove and set aside.

3. Heat a little oil in a seperate saucepan and fry the onion, mushrooms
and pepper for 5 minutes until softened. Remove and set aside.

4. Add the mince and cook, stirring until browned. Return the onion mixture
to the pan and stir in the garlic puree, tomato puree, tomatoes and herbs
with the Worcestershire sauce. Add seasoning to taste and cook for a
further 5 minutes.

5. Mix the yogurt, egg and most of the cheese together with seasoning.

6. Spoon half the mince mixture into an ovenproof dish. Arrange half the
aubergines in a layer over the top. Repeat and spread the yogurt mixture
over the top. Sprinkle with the remaining cheese.

7. Bake in the preheated oven for 20 minutes until golden. Serve garnished
with basil. Delicious served with a crisp green salad and garlic bread.
Converted by MC_Buster.

NOTES : Using ostrich makes a delicious tasty alternative for a traditional
Greek dish.

Converted by MM_Buster v2.0l.