Rome travel guide


MAY 26
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Rome Travel Guide

Stewed oxtail

Calculate 2 kg. of rather fatty oxtail for six persons. Wash it carefully and cut it into pieces. Fry them in a mixture of 100 grams of streaky bacon, 1 onion, 1 clove of garlic, and a finely chopped sprig of parley previously fried in oil. When the oxtail pieces are well fried, add a glass of white wine and let it evaporate. Then add 20 grams of tomatoes, salt, and pepper and cook all for a couple of hours. Add to the fried mixture some stock prepared with 4 or 5 sticks of celery. When the oxtail pieces are nearly cooked, add the celery chopped into small pieces and serve hot.

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