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Cream puffs of St. Joseph |
For 6 people calculate 2 kg. of rather fatty oxtail. After you have carefully washed it, cut into pieces and fry in the already fried mixture of 100 gms. streaky bacon, 1 onion, 1 clove of garlic and a finely-chopped sprig of parsley. When the oxtail pieces have fried well with the other ingredients, pour in a glass of white wine an allow to evaporate. Then add 200 gms. of tomatoes, some salt and pepper and leave to cook for a couple of hours, thining the gravy with stock or, better still, the water in which you have separately boiled 4 or 5 sticks of celery. When the oxtail pieces are nearly cooked, add the celery chopped into small pieces, check the salt and pepper and serve very hot |
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Realization by RomamoR - All rights reserved |
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Prohibited the partial reproduction also |
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