![]() To serve with pasta, toss a little of the sauce from the stew and some of the reserved cooking liquid with the noodles, then spoon over more sauce. Many others have praised it on this site and with good reason. Del quinto quarto fanno parte la coda, la trippa, la pajata, il cuore, la milza, e tutte le frattaglie. Seguite la ricetta facile e i consigli per la buona riuscita del piatto. Coda Alla Vaccinara at Testaccio Ristorante 'Outstanding in LIC is the phrase that best describes this out-of-the-ordinary ristorante. Nata nel cuore di Roma, nel rione Regola dove abitavano i vaccinari, la coda alla vaccinara considerata la 'regina' del quinto quarto, ovvero quel che rimane della bestia vaccina dopo che sono state vendute ai benestanti le parti pregiate. Reheat the stew if necessary and taste and adjust the seasoning. La Coda alla Vaccinara uno squisito secondo piatto tipico della cucina romana a base di coda di bue stufata e arricchita con pinoli e uvetta. Drain, reserving about a cup of the cooking water. Cook, stirring occasionally, until just tender start checking after 5 minutes. (You can make the recipe to this point and refrigerate it for up to a few days.)ĥ. If you’re serving the stew with pasta, bring a large pot of water to a boil and salt it. Scoop out the marrow in the center of the bones and return everything to the sauce. ![]() When the meat is cool enough to handle, pull it from the bones and shred it. If the sauce is thin, bring it to a boil to reduce it a bit. Cover and cook, turning the meat and stirring every 30 minutes or so, until the beef is falling from the bone, 3 to 5 hours depending on the size of the pieces.Ĥ. Remove the meat from the pot. Add the tomatoes and some more salt and pepper, raise the heat to high, and cook, stirring occasionally, until the sauce thickens, about 10 minutes.ģ. Return the meat to the pot and adjust the heat so the stew bubbles gently. Cook, stirring and scraping up any browned bits from the bottom of the pot, until the vegetables are soft, 10 to 15 minutes. Sprinkle with salt and pepper and cook, turning and seasoning until the pieces are well browned on all sides, 5 to 10 minutes.Ģ. Remove the meat, lower the heat to medium and add all remaining ingredients except the tomatoes, pasta, and parsley. Transfer the pancetta to a plate, raise the heat to medium-high and add the beef in a single layer. ![]() Traditionell hat es durch die Zusammenstellung der Zutaten und Gewrze. 1. Put the oil in a large pot over medium-low heat and cook the pancetta, stirring occasionally, until most of the fat is rendered, 5 to 10 minutes. Coda alla vaccinara ist ein Schmorgericht der rmischen Kche aus Ochsenschwanz.
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