Creamy corn pie with shredded osso buco and provolone crisp

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F.

2. 2

   Heat a large heavy pot over medium-high heat with the olive oil. Season the osso buco with half of the salt and the black pepper, then brown it for 3 to 4 minutes per side.

3. 3

   Add the onion and red bell pepper around the meat and cook for 5 minutes until they begin to soften. Stir in the garlic, sweet paprika, ground cumin, and dried oregano, and cook for 1 minute until fragrant.

4. 4

   Pour in the white wine, scrape the bottom to deglaze, and let it reduce for 2 minutes. Add the crushed tomato, beef stock, and bay leaf. Cover partially and cook over low heat for 70 minutes, until the meat is very tender.

5. 5

   Remove the osso buco from the pot. Discard the bone and bay leaf, shred the meat, and return it to the sauce. Cook 5 minutes more so the filling is juicy but not runny. Adjust with salt and black pepper.

6. 6

   While the meat cooks, place the squash in a saucepan with enough water, bring to a boil, and cook for 12 to 15 minutes until tender. Drain well.

7. 7

   In another saucepan, combine the corn kernels, milk, and butter. Cook over medium heat for 8 minutes. Add the fine cornmeal and sugar, stir, and cook 2 minutes more until slightly thickened.

8. 8

   Blend the cooked corn with the drained squash until smooth and thick but spreadable. Season with the remaining salt and mix in half of the chopped parsley.

9. 9

   Spread the shredded osso buco filling into a baking dish about 30 x 20 cm / 12 x 8 inches. Cover evenly with the corn and squash cream.

10. 10

    In a bowl, mix the grated provolone with the breadcrumbs and sprinkle over the top. Bake at 180 °C / 350 °F for 18 to 22 minutes, until the surface is golden and bubbling.

11. 11

    Let rest for 10 minutes before serving. Finish with the remaining fresh parsley on top.