Sunday, May 19 2024

Step into the heart of Italy with this sumptuous Roman delicacy, Coda alla Vaccinara.

This rich, slow-cooked oxtail dish is a true testament to the country’s culinary heritage, combining tender oxtail with a robust sauce filled with flavors that will transport your taste buds to the streets of Rome.


Whether you’re an aficionado of Italian cuisine or simply looking for an exquisite meal to impress your guests, this recipe will guide you through the art of creating a delicious, savory masterpiece right in your kitchen.

With a few hours of patience and a handful of carefully selected ingredients, you can savor the authentic taste of Rome in every bite.

Let’s embark on this gastronomic journey and discover the secrets of Coda alla Vaccinara.

 

 

Ingredients:

 

For the Oxtail:

 

  • 4 pounds oxtail, cut into segments
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 2 cans (14 oz each) whole tomatoes, crushed
  • Salt and black pepper to taste

For the Sauce:

 

  • 1/2 cup dark chocolate, finely chopped
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • 2 tablespoons cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon red pepper flakes (adjust to your spice preference)
  • Salt and black pepper to taste

For Serving:

 

  • Freshly cooked pasta (such as pappardelle or rigatoni)
  • Grated Pecorino Romano cheese
  • Chopped fresh parsley

Instructions:

 

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Add the oxtail pieces and brown them on all sides.

Remove them from the pot and set aside.

 

In the same pot, add the chopped onion, carrots, and celery.

Sauté until they start to soften and caramelize, about 8-10 minutes.

 

Stir in the minced garlic and cook for another minute until fragrant.

 

Pour in the red wine and let it simmer for a few minutes to reduce by half.

 

Return the oxtail to the pot and add the crushed tomatoes and beef broth.

Season with salt and black pepper. Bring the mixture to a gentle boil.

 

Reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the oxtail is tender and easily falls off the bone.

 

In a separate small saucepan, prepare the sauce by melting the dark chocolate over low heat.

Once melted, add the pine nuts, raisins, cocoa powder, ground cinnamon, ground cloves, and red pepper flakes.

Stir until everything is well combined.

 

Add the sauce to the oxtail pot and simmer for an additional 30 minutes, allowing the flavors to meld together.

Adjust the seasoning with salt and black pepper to taste.

 

While the sauce is simmering, cook your pasta according to package instructions.

 

To serve, place a generous portion of cooked pasta on each plate, top it with the Coda alla Vaccinara, and garnish with grated Pecorino Romano cheese and freshly chopped parsley.

 

Prepare to be transported to the enchanting streets of Rome as you savor the intricate flavors of this Coda alla Vaccinara. Buon appetito!

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