Francisco Mandiola: Chef del restaurant Europeo recomienda un plato post 18

As is customary in Chile, the Fiestas Patrias celebrations revolve around food, especially meat and good wine. Francisco Mandiola, Chef at the Europeo Restaurant, did not want to be left out of the festivities so he recommended a unique, but very Chilean dish for us, to keep the celebration going strong. He says it is essential to accompany this dish with a Cabernet Sauvignon Antiguas Reservas, as it “makes the meal even more delicious and unique.” Recipe: Osso buco with a variety of dried and caramelized mushrooms, lima bean purée, and a mushroom reduction sauce Ingredients: Osso buco 320 gr. of osso buco/ 50 gr. of onion/ 50 gr. of carrot /50 gr. of celery-/ 50 gr. of tomato /10 gr. of fresh rosemary /200 cc. of red wine /10 gr. of flour Lima bean purée 180 gr. of lima beans / 40 gr. of pancetta /70 gr. of Ají Panca or “Chilean” red chili paste /5 gr. of salt /2 gr. of white pepper Mushroom sauce 20 gr. of button mushrooms / 20 gr. of portobello mushrooms /20 gr. of oyster mushrooms /20 gr. of beef broth /5 gr. of dried mushrooms Preparation
  • First, roughly chop the vegetables and fresh rosemary, and place them in a casserole dish.
  • Then, coat the osso buco in flour and pan fry it. Once it is ready, neatly place the meat on top of the vegetables and pour in the wine and a little bit of water; “take care not to add too much liquid.”
  • Place aluminum foil over the casserole dish and bake in the oven at 150°C for three hours.
  • For the purée, place the lima beans in cold water and boil for one hour, “until they are very soft and tender.” Drain the beans but save a third of the bean broth.
  • Using a blender or food processor, purée the beans, along with the previously sautéed pancetta, the bean broth, and the chili. Purée until the desired consistency is achieved. Adjust the amount of spiciness, salt, and pepper as desired. (Add a little cream if necessary).
  • Dehydrate the button mushrooms in the oven at 100°C for one hour. Set aside.
  • Place the dried mushrooms in water and set aside.
  • Roughly chop the portobello mushrooms and sauté them with the button mushrooms, the stalks of the oyster mushrooms, and the dried mushrooms, and then add the beef broth.
  • Season with salt and pepper.
  • Mix until the desired consistency is achieved. Add more beef broth as necessary to obtain a purée-like texture.
Serving suggestions On one side of the plate make a line with the mushroom sauce, then another one using the purée. On the opposite side, place the osso buco with the bone, and drizzle the sauce on top. Adorn with sprigs of cilantro and arugula.