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Category: Dr. Michele Carbone

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Rigatoni or Paccheri in Oxtail sauce

This typical Roman dish is phenomenal.  If you never ate oxtail, it’s time for you to try it! It is easy to make but takes time –although there is nothing you need to do after the first 20 minutes of work. You can leave the house for 3-4 hours or so if needed while the dish cooks slowly, so for my lifestyle, it’s a perfect dish to prepare in a weekend.

Ingredients

  • 600 grams rigatoni or paccheri rigati (you can use any pasta, but these are the types I recommend)
  • 3 lbs (1.5 kg, or about 6-8 pieces) of oxtail, each about 2 inches thick
  • ½ cup of extra virgin olive oil
  • 2 garlic cloves, peeled and smashed
  • 1 medium red onion, chopped
  • 2 Calabrese or Thai peppers minced
  • ½ cup parsley, minced
  • 1 cup white wine
  • 150 g pancetta or guanciale (both work) and about 100 ml olive oil
  • 1 box peeled tomatoes chopped, Pomì (about 750 grams)
  • 1 cup freshly grated Pecorino Romano
  • Salt
  • A good pot; best iron pot, I use a Staub

Preparation

  1. Sauté the garlic in olive oil over medium-low heat together with pancetta. As soon as the garlic cloves become golden, remove it with a fork or a slotted spoon.
  2. Add the chopped onion, parsley and hot pepper.
  3. Turn the heat to medium/low and sauté the onion until it starts to become translucent.
  4. Bring the heat to medium-high/high, add the pieces of oxtail and brown each side for about 3 minutes.
  5. Add 1 cup of white wine, mix well, and wait 2 minutes so most of it evaporates.
  6. Add chopped tomatoes, salt lightly, reduce the heat to low or very low depending on your stove. Cover and cook for 5 hours mixing every hour or so.
  7. Remove the cover and dry up the liquid, till it becomes thicker, “creamy.”
  8. In the meantime, cook the pasta, remove very al dente, about 2minutes before you would normally remove from heat. Drain it and pour into the pot with the sauce from which you removed the pieces of oxtail.
  9. Turn the heat to high, and mix the pasta and the sauce continuously 3 minutes.Sug0 Con Coda Alla Vaccarina 1
  10. Remove from the heat, add the freshly grated Pecorino cheese and mix well.
  11. Put a piece of oxtail in the center of the dish, add pasts on top and enjoy!

 

Italiano: Oxtail Rigatoni strascicati nella coda alla vaccinara

Tipico piatto di Roma.  Meraviglioso, se non lo avete mai provato, fatelo!

Ingredienti (per 4-6 persone)

  • 600 g di Rigatoni o paccheri
  • 1.5 kg cioè 6-8 pezzi di coda a pezzi alti circa 3 – 4 cm
  • 2 spicchi d’aglio
  • 1 cipolla media, tritata
  • Prezzemolo
  • Un bicchiere di vino bianco
  • 150 g di pancetta
  • 1 pacco di Pomì schiacciati o altri pelati (circa 750 g)
  • 120 ml olio d’oliva
  • Sale
  • Circa 200 grammi Pecorino grattato
  • Una buona casseruola meglio se di ferro/ghisa con coperchio (tipo Staub)

Preparazione

  1. Soffriggere aglio in circa 100 ml di olio d’oliva l’olio, appena prende colore toglierlo e aggiungere la pancetta a dadini di circa 2 x 1 cm, la cipolla tritata, prezzemolo tritato e peperoncino. Abbassare il fuoco
  2. Appena la cipolla comincia a essere translucida aggiungere i pezzi di coda e fare rosolare a fuoco forte circa 3 minuti per lato.
  3. Aggiungere 1 bicchiere di vino bianco, fuoco forte, girare circa 2 minuti.
  4. Aggiungere 1 scatolo di Pomì, salare –poco- coprire e abbassare il fuoco a minimo, circa 5 ore, finché la carne si stacca dall’osso premendo col cucchiaio. Poi alzare un po’ il coperchio per ridurre il liquido all’essenziale per girarci dentro la pasta, cioè deve essere un sugo non un brodo
  5. Lessate la pasta toglietela molto al dente e ripassatela nel sugo da cui avrete rimosso la coda per circa 3 minuti a fuoco forte.
  6. Aggiungere Pecorino o Parmigiano, come preferite (io preferisco Pecorino).
  7. Mettere un pezzo di coda nel centro del piatto versarci sopra la pasta e buon appetito.

 

Spaghetti with Orange, Mint, and Cointreau (the best pasta of Italy in 2000)

Linguine With Orange And Anchovy 1This pasta reminds me of summertime, with its lovely scent of orange and mint.  It’s a recipe that can only be made in small portions, so don’t try to increase the measures in this recipe. It’s my friend Makana’s favorite pasta, and I made it for his birthday just a few weeks ago.

Ingredients

  • 400 grams of spaghetti or linguine
  • ½ cup of extra virgin olive oil
  • 1 garlic clove, smashed
  • Approximately 200 grams (0.4 pounds) of chopped anchovies, preferably the anchovies preserved in salt
  • The pulp from 2 oranges – no seeds, peel, or pith. The best tool for this task is a grapefruit segmenter tool, because it allows you to obtain the fruit without any of the skin around it.  I personally use a special citrus knife, but found this great little tool online: the Zyliss Twist & Scoop Grapefruit tool – https://www.zyliss.com/store/products/zyliss-twist-scoop-grapefruit-tool-e910033u.htm
  • 1 handful of freshly chopped mint, minced
  • 1 handful of plain breadcrumbs (please avoid those with “Italian spices”)
  • ¼ cup Cointreau

Preparation

  1. Prep all of your ingredients so that you can work quickly.
  2. While you are cooking the spaghetti or linguine, start cooking the sauce.
  3. Pour ½ cup of extra virgin Italian olive oil into a skillet and add the smashed garlic clove. On medium heat, gently sauté the garlic until it becomes golden and remove it from the skillet.
  4. Add the chopped anchovy filets to the skillet for about 2 minutes, the anchovy will dissolve  into a fine creamy texture in the oil.
  5. Add the orange slices, mixing them well with the olive oil and anchovy.
  6. Add the breadcrumbs and Cointreau, continuing to mix with a wooden spoon. The texture of the sauce should be creamy. As soon as the sauce turns from liquid begins to thick/creamy, remove the skillet from the heat.
  7. Pour the sauce into a large bowl, then add the pasta. Add the minced mint to the bowl, and gently combine all the ingredients.
  8. Serve immediately, and enjoy!

Italiano: Spaghetti in salsa d’arancio (meglio pasta d’Italia 2000)

 Per 4 persone, 400g di spaghetti o linguine

  • 120 ml. di olio d’oliva
  • 1 spicchio d’aglio schiacciato
  • Circa 200 g di alici sotto sale, sciacquate e da cui avrete rimosso la spina centrale, a pezzettini.
  • 2 arance –polpa solo, niente semi niente buccia o bianco
  • 1 pugno di menta tritata
  • 1 pugno di pane grattugiato
  • 60 ml Cointreau

Preparazione

  1. Soffriggere aglio nell’olio, toglierlo come diventa dorato.
  2. Aggiungere i filetti di alici tritate, fuoco medio alto, circa 2 minuti.
  3. Appena diventano una crema aggiungere le arance a pezzetti, mischiare e aggiungere il pan grattato e il Cointreau (per carità, non usate il Gran Marnier!).
  4. Appena il liquido si ritira e il tutto è una crema, ma ancora un po’ liquida non completamente asciutta, spegnere e rimuovere la padella dal fornello caldo.
  5. Mischiare la pasta in questo ben di Dio aggiungere la menta a pezzettini e buon appetito

 

 

Fennel and Orange Salad

This is a wonderful refreshing salad, typical of the South of Italy.  It goes very well after you eat any heavy food—pork, fish, whatever—to cleanse the palate and be ready for the next dish.  It is a constant in my twelve-course Christmas dinner, and it is always rated as one of the best dishes. It’s easy to make; I’ve never found someone who does not like it.

Michele Carbone fennel and orange salad

Our friend Ameilia prepared this beautiful presentation of fennels and oranges

Ingredients

  • 4 – 6 Naval oranges or better, “blood” oranges
  • 4 – 6 fennel bulbs, with the stalks attached –be sure the fennel looks good when you buy it, that is fresh, which means it  does not have brown spots.
  • Extra-virgin olive oil
  • Salt and pepper to taste

 

 

How to Make this Recipe

  1. Peel the oranges, removing the pith.
  2. Slice into very thin rounds (it helps if you have a very good, sharp knife)
  3. Clean the fennel, preserving a few of the feathery fronds for decorative effect when serving
  4. Slice off the bottom of the bulb to remove the tough end, and you may want to peel off the outer layer of the bulb if the outer layer feels rubbery or wilted.
  5. As the the orange, slice the fennel bulb into very thin rounds.
  6. Now create a decorative series of layers, as our friend Amelia did with the photo shown above. She used a little bit of the lacy frond to plant a little “tree” in the center of the orange and fennel slices.
  7. Drizzle with high quality extra-virgin olive oil. If you prepare this in advance, you can drizzle with the olive oil and then cover with plastic wrap. Don’t add the salt and pepper until immediately before you serve the salad.
  8. Buon appetito!

Italiano: Finocchio e Arance

Questa meravigliosa insalata rinfrescante, è tipica del Sud Italia. Va molto bene dopo aver mangiato qualsiasi cibo pesante – maiale, pesce, qualunque cosa – per pulire il palato ed essere pronto per il piatto successivo. È una costante nella mia cena di Natale di dodici portate ed è sempre considerato uno dei migliori piatti. È facile da realizzare; Non ho mai trovato qualcuno a cui non piaccia

  • 4 – 6 arance senza semi, meglio rosse
  • 4 – 6 finocchi
  • Olio d’oliva
  • Pepe nero e sale

Preparazione

  1. Tagliare finocchi e arance come da fotografia, aggiungere un po’, non troppo olio, sale e pepe nero.
  2. Buon appetito!

 

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