In this episode of Alessandro Borghese Kitchen Sound CHOICE... a monument: coda alla vaccinara.
Oxtail, a classic fifth quarter of the Lazio tradition. In Rome, oxtail stew is a must in every trattoria, and Chef Alessandro Borghese today offers you an exceptional Fusillone Pasta Armando, made with 100% Italian durum wheat pasta!
Ingredients for 4 people- 500g of Fusilloni Pasta Armando
- 1 Oxtail
- 1 stalk of celery
- half an onion
- 50 g of Colonnata Lard
- 250 g of peeled tomatoes
- 1 teaspoon tomato paste
- 1 glass of white wine
- 5 g of bitter cocoa
- 1 clove
- 10 Raisins
- Parmigiano Reggiano
- Extra virgin olive oil
- Salt
- Pepper
Chop the onion and lard. Sauté them in a small pan with a drizzle of extra virgin olive oil, then add the oxtail and deglaze with a glass of white wine.
Coarsely chop the celery and immerse it in boiling water for a few minutes. Drain the celery and set it aside.
Continue preparing the sauce by adding the tomato paste and peeled tomatoes. Season with salt and pepper and cook over low heat for about 4 hours.
Once the long cooking is over, add the blanched celery, raisins, cocoa and cloves.
Cook the Fusillone Pasta Armando in plenty of salted water.
Drain the pasta and mix with the sauce.
Now, plate the Fusilloni with a sprinkling of Parmigiano Reggiano.
