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284ea2fc 8463 4e0e a1c0 f19ac3efa7a4  2016 09 15 14 24 53
Hoi
Hoi

If you like weird cow parts, then you'll love coda alla vaccinara, aka butcher's style oxtail, the perfect Roman dish for foggy San Francisco summers. Gently sauté onion, garlic, carrots, and guanciale in olive oil until translucent, then crank the heat and sear all sides of your oxtail pieces until browned. Add white wine and chopped tomatoes, then simmer for 3 hours until the meat is falling off the bone. Skim some of the fat, then serve immediately or toss the sauce with your favorite pasta shape and some of its pasta water — I love the sauce-catching grooves in casarecce. (Recipe adapted from Marcella Hazan.)