Thursday, 3 February 2011

A Tail of Two Dinners – Coda alla Vaccinara – Roman Oxtail Stew - Part 2

Just a very, very quick one to let you all know that part two of the Coda alla Vaccinara was delicious. I picked all the meat from the bones, chopped up half of the celery (we ate the rest as a snack!) and mixed everything back into the sauce to be re-heated. Once it was bubbling away, I put the pasta on. 

I had some left over Pecorino Romano in the fridge and finely grated it. Some went into the sauce as it was heating and some was to be served with the dish. Pasta nicely al dente I mixed everything together and served in bowls, with the cheese as an optional sprinkle.

Now this was definitely worth the hours of cooking. Delicious!

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