Cafe Nero

Nero - genuin italiensk mat och kaffekultur. Buco Nero på Roslagsgatan 4 och Nero som du hittar på Roslagsgatan, K25 och i Hornstull.

NERO - The home of Buco Nero and Caffé Nero

http://www.nero.se

DOS HERMANOS: GO EVERYWHERE, EAT EVERYTHING: July 2010

This is an American Italian take on a Sicilian tomato sauce and involves a great deal of meat slow cooking in the pot while the family went to church, hence the name.I have wanted to try and make that sauce ever since and even splashed out cold hard cash on the rather dreadful “The Wise Guy” cookbook which the real Henry Hill published during his thankfully brief moment of fame.

Taking their recipe as a starting point, I began to do some research and yesterday finally got around to making a dish which had stayed in my memory for so long.Traditionally, Sunday Sauce would always include beef or veal meatballs, sausages and flank steak which had been pounded thin and then rolled around a stuffing.

Given that sybil is not so fond of the cow, I substituted turkey for the meatballs and used pork spare ribs as well as sweet Italian sausage.

It's a labour intensive dish , to be sure and dates back to a time when family roles were more separated and women were not trying to hold down the roles of employee and motherhood at the same time.However, it is well worth the effort and makes a delicious, rich sauce perfect to be slurped up with pasta and a glass or three of red wine.1lb Spare ribs6 Sweet Italian sausages1lb Ground turkey1 Large white onion (finely diced)3 Cloves garlic (finely minced)1 Green Chilli (finely minced)1 20 Ounce can crushed tomatoes1 Tablespoon tomato puree1 Cup red wine1 Cup beef stock2 Teaspoon dried oregano½ Cup Fresh chopped basilSalt & Pepper (to taste)(made with the ground turkey, but you can use Veal, Pork or Beef)1 Cup fresh breadcrumbs½ Cup grated Pecorino cheese1 Teaspoon dried oregano1 Teaspoon red pepper flakes.

Do this in batches so the temperature of the oil does not drop.Remove the ribs and set aside catching all the juices.Sear the sausages until golden and remove from the pan.Add the chopped onion to the pan and cook for five minutes until it has slightly softened.Add the garlic and cook for one minute.Add the chopped green chilli and cook for one minute.Add the tomato puree and cook for three minutes.Add the crushed tomatoes and mix well with the contents of the pan.Season with Salt & Pepper and add the oregano.Add the red wine and beef stock.Add the chopped basil and mix well.Return the meat to the pan along with its juices and bring to a simmer.You can either, as I did, transfer this to a slow cooker for four or so hours or place in a 325oF/160C/Gas Mark 3 oven for two and a half to three hours.Make a panade (a paste of bread, milk and herbs) by blending together all the ingredients with a fork until well combined.Add the ground turkey and mix well with your fingers.Separate into twelve portions and roll into meatballs between the palms of your hand.Place on a plate, cover in cling film and leave to chill.One hour before the sauce is cooked, remove the meatballs from the fridge and allow to come back to room temperature.Sear the meatballs in a pan until completely brown on all sides.Remove from the pan and then add to the sauce with all their juices.Allow the meatballs to cook for at least thirty minutes by which time the sauce and sausages will also be cooked and the meat from the ribs will falling off the bone.Remove as much of the oil that has gathered on the surface of the sauce as possible with a spoon.Remove the meat from the sauce and keep warm.

Buco Nero – Restaurant, Bar – Vasastan, Stockholm – Thatsup

It was really thick with people when I was here, but it did not put an end to fast service and professional staff.

The bright and airy room was super fresh, and the ridiculously enthusiastic restaurant-romantic I am, helped it enough that I happened to fall into when the entire staff had his rundown of the menu and evening schedules, a little earlier.

The cruel structure in the kitchen and in the rest of the dining room, there is no doubt.

It was really thick with people when I was here, but it did not put an end to fast service and professional staff.

The bright and airy room was super fresh, and the ridiculously enthusiastic restaurant-romantic I am, helped it enough that I happened to fall into whe... Show full »

Buco Nero – Restaurang, Bar – Vasastan, Stockholm – Thatsup

Det var riktigt tjockt med folk när jag var här, men det satte inte stopp för snabb service och proffsigt bemötande.

Den ljusa och luftiga lokalen kändes superfräsch, och som den löjligt entusiastiska restaurang-romantiker jag är, hjälpte det nog även att jag råkade ramla in när hela personalen hade sin genomgång av meny och kvällsupplägg, lite tidigare.

Källarlokaler är inte min grej, men måste säga att det snarare kändes coolt och storstadsaktigt att kliva ned för den sluttande entrén.

Det var riktigt tjockt med folk när jag var här, men det satte inte stopp för snabb service och proffsigt bemötande.

Den ljusa och luftiga lokalen kändes superfräsch, och som den löjligt entusiastiska restaurang... Visa hela »

Buco Nero - genuine Italian food that never goes out of style - View ...

Even though the restaurant environment feels urban and international, Buco Nero keeps the Italian soul in the food.

They cook traditional Italian cuisine, and always choose a flavor that has existed for 50 years, before a new and innovative.

The vegetables are mostly Italian, since the sun brings out a better taste, and the beef is fed on grass instead of grain which makes the meat lack fibers.

Sacha compares it with the transition to organic wine, which was perceived having more taste because it wasn’t refined.

Since the food is traditional, the arrangement is innovative: “It compensates for the view not being the same as on an outdoor terrace at the Italian coast”, says Sacha.

Buco Nero - View Stockholm

Next door to Café Nero you’ll find the Italian restaurant Buco Nero.

In an international, urban environment they serve traditional Italian food with pure flavors and fine ingredients.

Try the popular Cotoletta alla Milanese, a double breaded Milanese veal escalope, Osso Buco, a Milanese casserole on veal shank with saffron risotto and gremolata, or any of the pasta dishes.

In weekdays the restaurant also offers an international lunch buffet.

Buco Nero | Meny och leverans | foodora

Buco Nero Roslagsgatan 4, Stockholm - hitta.se

Nyckeltal och resultat Bolaget skall bedriva café och restaurangverksamhet ävensom idka därmed förenlig verksamhet.

Mer information Verksamheten ingår i: Nero Stockholm Restaurang AB Organisationsnummer: 556658-8546 Bolagsform: Aktiebolag Bolaget registrerat: 2004-04-09 F-skatt: Ja Momsregistreringsnummer: Ja Svensk Näringsgrensindelning - SNI 56100 - Restaurangverksamhet Företagsinformation nyckeltal