Koda Alla Vaccinara & The Recipe From Armando Al Pantheon
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Recipe Overview
Overview
Koda alla Vaccinara is a delightful representation of Roman culinary tradition, showcasing the unique use of oxtail. The preparation begins with careful cutting of the oxtail, ensuring that the joints are properly handled for even cooking. The sautéing of garlic, onions, and pancetta in olive oil creates a fragrant base, while the addition of white wine and tomatoes brings depth to the dish.
What sets this dish apart is the inclusion of chocolate, pine nuts, and raisins, which transform a humble ingredient into something truly special. This combination not only adds complexity but also pays homage to the historical roots of the dish, where commoners would elevate their meals with such luxurious additions.
The slow cooking process allows the flavors to meld beautifully, resulting in tender meat that falls off the bone. The final touch of toasted breadcrumbs not only enhances the presentation but also adds a satisfying crunch. This dish is perfect for a family gathering or a special occasion, as it embodies the essence of comfort food with a sophisticated twist.
If you can resist the temptation to dive in immediately, letting the dish rest overnight will reward you with even richer flavors. Koda alla Vaccinara is not just a meal; it’s a celebration of Roman heritage and culinary artistry.
Recipe Details
Steps & Tips
Cut the oxtail at the joints carefully.
Pour olive oil into a pot, add pancetta fat, salt, garlic, onions, and black pepper.
Tip: Add cloves to taste for enhanced flavor.
Once the oxtail is browned, add a cup of white wine and stir.
Add tomatoes and stir, then pour in water until it covers the oxtail.
Cover the pot and let it cook for 2 to 3 hours.
Tip: Stir occasionally while cooking to prevent sticking.
Check if the oxtail is ready by inserting a knife to see if it feels tender.
Remove leaves and filaments from celery.
Tip: Remove filaments from celery to avoid them getting stuck between your teeth.
Add celery to boiling water and cook for 10 to 12 minutes.
Blend the cooked celery until smooth.
Add pine nuts, raisins, and grated chocolate to the blended celery.
Stir in the blended mixture with the tomato broth.
Tip: Let the oxtail sit for 12 to 24 hours before eating for better flavor.
Ensure the oxtail is perfectly cooked.
Carefully skim off any excess fat that has risen to the surface.
Pour the sauce into the pot with the oxtail.
Prepare to serve the dish.
Add toasted breadcrumbs as a final touch.
Ingredients
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Ingredient: Dairy
→ Substitution: Coconut Cream
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Oxtail has been a staple in Roman cuisine since the 4th century.
- •Chocolate is traditionally added to Koda alla Vaccinara, enhancing its rich flavor.
- •The dish is often served with toasted breadcrumbs for added texture.
- •Letting the dish rest for 12 to 24 hours enhances its flavor.
