Koda Alabachinara. A delicious and cozy Roman dish that cuts like butter. Let’s make it. Oxtail. Bowl of water. Oxtails in. Splash of vinegar. That way we remove all the strong flavors. In the meantime, let’s prepare the veggies. Remember, always remove the sole cuz that makes it hard to digest. To frito with some olive oil. After a few minutes, remove the veggies and set them aside. Make sure you dry them really good. Let’s get some nice color on them. Tomato paste in. Make sure you toast your tomato paste. Some red wine. It looks so good. I could already eat it, but we got a long way to go. Veggies back in. Some crushed tomatoes. Add a little bit of a stock. Four or five whole cloves. Salt. Fairly heavy on the black pepper. We’re cooking this not for three, but for four to four and a half hours. See you later. During the last 30 minutes of cooking, add some dark chocolate. Back in the days, they did that to get rid of the strong flavor. You’re supposed to eat it with your hands and you’re meant to get messy with the sauce. We’ll make a pasta with it. 4 and 1/2 hours. Very well invested. Try it. Let me know.
Dining and Cooking