Consommé Osso Buco m/kalveskanks tortellini and seasonal, diced

Ingredients for Consommé Osso Buco m/kalveskanks tortellini and seasonal, diced

Instructions for Consommé Osso Buco m/kalveskanks tortellini and seasonal, diced

To prepare the Consommé Osso Buco m/kalveskanks tortellini and seasonal, diced recipe, please follow these instructions:

It's all mixed and kneaded well together, to the texture is supple-made to rest.

Shank brunes, 1 leek, 1 carrot, 1 celeriac, 1 diced cooked in broth parsnips in the grove, to the whole thing is tender. The broth sifted, and the flesh peeled from the shank. The rest of the herbs cut into cubes (1 x 1 cm) and boil halvmøre in the broth. The meat and break into pieces, 2 dl. broth boil down and mounted with butter and grated horseradish, season with salt and pepper. Pasta dough rolled thin out, 1 large tablespoonful placed on the pasta, as set out in a large circle. This is folded into a Crescent, and the paste is pressed in the rounded shape, and the ends are assembled on the Center opposite the opening. Tortellinierne boiled until tender in salted water. The broth boil and be served in deep plates, the herbs, add the hot soup, tortellinierne put in, and there sprinkled with tomato cubes.