(*) Description( *) The initial Roman dish for Coda alla Vaccinara is a normal meal of the Capitoline custom, a quality of the winter. Here’s how to prepare it in the house( *) Portions: (*) 4( *) Active Ingredients( *) 1( *) oxtail
( *) 1( *) entire celery
( *) 1( *) onion
( *) 1( *) clove of garlic lard/guanciale to taste additional virgin oil to taste
( *) 1( *) kg of sliced tomatoes
( *) 2( *) glasses of dry gewurztraminer
( *) 4( *) cloves pine nuts to taste raisins to taste bitter cocoa powder to taste salt pepper warm water to taste
( *) Directions( *).
Wash the tail, dry it and suffice into relatively big pieces. In a high, big pan, brown the pieces of tail in sliced lard and additional virgin olive oil. Include the sliced onion, entire garlic, cloves, salt and pepper. Let the water that comes out of the tail dry and, when dry, include 2 glasses of dry gewurztraminer and delegate prepare for about 15 minutes. Put the sliced tomatoes into the pan, cover with the cover and delegate prepare for an hour, stirring periodically and including water as required. Let the meat cook for a minimum of 3 hours, constantly making certain that the tail is constantly covered in sauce and for that reason that you constantly have warm water on hand. When practically prepared, tidy and boil the celery, then prepare a sauce by positioning the celery, a couple of spoonfuls of tail sauce, a handful of pine nuts, a handful of raisins and a number of spoonfuls of bitter cocoa in a non-stick pan. Let the sauce boil for a number of minutes. When cooking is ended up, take the tail, plate it with a great deal of sauce, serve and delight in.
( *) Note( *) The other normal meal of the capital is, without a shadow of a doubt, amatriciana. Here you can discover the initial Roman dish( *).
