Pot Au Feu Of Osso Buco With Caribbean Flavor And Fungi Recipe

Pot Au Feu Of Osso Buco With Caribbean Flavor And Fungi Recipe
5 from 1 ratings
This dish combines traditional Italian osso buco flavors with Anguilla’s tradition of making stews. The concept came from the members of our kitchen staff here at CuisinArt Resort & Spa who grew up on the island; they noticed my seasoning, sautéing vegetables, adding water, and cooking for 90 minutes, and then adding the meat, like you would when making a stew.Fungi is a cooked cornmeal paste, very similar to polenta, that is well-loved in the Caribbean. Chef La Guenan substitutes in traditional polenta in this recipe.
Servings
4
servings
Ingredients
Directions