#Coda alla vaccinara software#

Deglaze the pan with red wine, scraping up the bottom of the pot with a wooden spoon to pick up all those browned bits. Stir in the tomato paste and cook for a minute longer. La coda alla vaccinara un piatto succulento e rustico: la prova che la cucina della tradizione resta sempre la migliore INGREDIENTI Calorie per porzione Energia Kcal 690 Carboidrati g 16 di cui zuccheri g 16 Proteine g 49.1 Grassi g 40.6 di cui saturi g 11.89 Fibre g 5. Return oxtail to the pan with plum tomatoes and 250 ml water, and bring. Cook until browned and just beginning to soften, about 5 minutes. Add wine and bay leaves, bring to the boil and cook for 4 minutes or until reduced.

Note: Also make sure that you’re pot is oven safe, since we’ll be starting this dish on the stove top but then transferring it to the oven later on to braise. Large enough so that the oxtails lay in a single layer. You want a heavy duty pot with a tight fitting lid. If the file has been modified from its original state, some details such as the timestamp may not fully reflect those of the original file. Deutsch: Coda alla vaccinara Schmorgericht der rmischen Kche aus Ochsenschwanz. Stir in the pancetta, onion, carrot and celery. Brown the oxtails on both sides, in a bit of olive oil, in a hot dutch oven. Roman-Style Braised Oxtails (Coda Alla Vaccinara): Coda alla Vaccinara is a typical dish born in Rome where the Vaccinari (those who butchered the cows).

#Coda alla vaccinara software#

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