Ingredients for 6 people:

• 6 marrowbones
• 3 cloves of garlic
• 2 twigs of rosemary
• 10 g of dry edible boletus
• 4 spoonfuls of olive oil
• ½ cup of tomato puree
• ½ cup of red wine (the same wine you serve at the table)
• 3 four-fingered pinches of salt
• 1 three-fingered pinch of pepper
• 1 liter of meat broth

Choosing the meat: In Tuscany, for this recipe, marrowbones of young beef (18-month-old bullock) belonging to the Chianina race and raised in the open are used. This ensures that the muscles are well-structured, resulting in the most flavorful meat.

What you need:

• A wide and low pot with a lid
• A knife and a chopping board

Method:

1. To make a clean cut on the bone, the butcher uses a saw, which leaves a pulp on the surface with small fragments of bone.
2. Before starting to cook, clean this pulp off the meat by washing it with water or scraping the surface. Dry it thoroughly and make four cuts a few centimeters deep on the outside, pointing towards the center. This will help to maintain the unbent shape of each marrowbone and ensure that it fits perfectly on the bottom of the pot, resulting in uniform cooking.
3. Chop the rosemary and garlic finely and brown them with the oil for 5 minutes. Then, add the meat, ensuring that the pieces do not overlap. Brown the meat well on both sides and pour in the wine, allowing it to evaporate. Add the edible boletus, which has previously been steeped in lukewarm water. Discard the unused steeping water. You can now add salt and pepper and the tomato puree. When the stew begins to boil again, turn the meat over and add the hot broth, covering the level of the stew by at least the height of one finger.
4. Now, lower the flame and cook the meat for at least 2 hours with the lid on.
5. Every 20-30 minutes, check and turn over the marrowbones, adding more hot broth if necessary.

Note: If you use a younger animal (calf), the cooking time will be significantly shorter.

Florentine-style osso buco