Testaccio Ristorante

MASI CAMPOFIORIN

Veneto, Italy

Masi Campofiorin 2006 Rosso del Veronese IGT

Deep ruby red color with violet tinges on the edges; a complex bouquet filled with hints of ripe berries, baked plums, bitter cherries, and blackcurrants. On the palate, this wine is full, well balanced and velvety, a nice aftertaste with a hint of walnut. Created in 1964, Campofiorin is, with its unique personality, the first among equals of “Supervenetian reds.”

Pairs well with rich sauces (based on meat or mushrooms), such as a Coda alla Vaccinara.

70% Corvina, 25% Rondinella, 5% Molinara

RECIPE OF THE MONTH

Coda alla vaccinara / Braised Oxtail, Roman style

Ingredients

Serves 4-6 people.

•            3 lbs oxtails with separated joints

•            2 spanish onion, chopped

•            1/2 celery stalk, chopped

•            2 large carrot, chopped

•            3 pints chicken stock

•            1/2 bottle of red wine

•            2 cans of peeled tomatoes

•            3 whole cloves garlic, unpeeled

•            One bay leaf

•            1 rosemary sprig

Instructions

1 – Preheat oven to 350°F. Sprinkle the oxtail with salt and pepper. Start searing the oxtail in very hot oil, careful to brown it on both sides. Take it out of the pan and let it dry on a piece of paper towel.

2 – Degrease the same pan, add the chopped onion, carrot, and celery. Cook for a few minutes until the vegetables are golden. Add the oxtails back to the pan. Add the whole garlic clove, the wine and cook it off. Add bay leaf, tomato, broth and half a teaspoon of salt. Bring to simmer. Cover and cook in the oven for about 2 hours or until the meat is tender to the fork.

3 – If you plan to enjoy it the day after, separate the meat from the sauce and refrigerate. When the fat solidifies, scrape it from the surface so that when reheating the sauce, it will be lighter.

POGGIO POLLINO
Emilia Romagna. Italy

Sangiovese di Romagna “Vigna di Cambro”— Sangiovese from this region is rich with rugged earth, violets and intense plum and fruity notes. Fermented in steel, it’s then bottled shortly after to bring out the natural characteristics of this varietal—producing a ruby red with a silky tannin frame.

Accompanies pasta dishes, roasts & grilled meats well; perfect for this time of year. Stunning with this newsletter’s recipe of the month, of course.

RECIPE OF THE MONTH

Tagliatelle Bolognese

1/2 cup dry, egg dough tagliatelle

7 ounces Bolognese ragù (see recipe below)

Grana Padano or Parmigiano Reggiano cheese freshly grated

Instructions

•   Cook the pasta in salted boiling water, strain when al dente, and place it in a hot pasta bowl or plate.

•   Bring the sauce to boil and if it’s too thick add a little water from the pasta.

•   Spoon the fragrant, hot sauce over the steaming tagliatelle and serve with the freshly grated cheese on the side.

•   Put a spoon and a fork so the guests can mix their own pasta and put their desired amount of grated cheese. This is the real way to enjoy this dish. The alternative is to sauté the pasta and the sauce in the kitchen, and then serve.

•   Do not decorate with basil leaves or chopped parsley, or even more gross, with garlic bread on the side. This is not Italian!

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Bolognese Ragù sauce

To achieve great results, this sauce should be made fresh every morning and be served within a few hours or at least, the same day.

Ingredients for 4 people. Approximately 8 2/3 cups of Bolognese Ragù

21 ounces of coarsely ground lean beef

14 ounces of coarsely ground lean pork

7 ounces of pancetta diced or chopped

1/2 cup chopped onion

1/2 cup carrot, diced

1/2 cup celery, diced

4/1/3 cups canned peeled tomatoes

10 ounces = 11/4 cups dry white wine

17 ounces= 2 1/8 cups fresh milk

3 bay leaves

Black pepper and salt to taste

Instructions

•   Place the pancetta in a large, broad stainless steel saucepan with tall sides. Stir and cook over low flame until the fat is melted, add the onion and keep stirring until it becomes translucent.

•   Add the carrot, celery and bay leaves and keep cooking until the vegetables start to soften and get some color.

•   Raise the flame to very high and add the ground meats, previously mixed and seasoned with salt and black pepper and mixed well, by hand (wear gloves!)

•   Keep cooking and stirring with a wooden spoon until the meat is well done.

•   Pour in the white wine and keep cooking until the wine has evaporated.

•   Process briefly the peeled tomatoes in the food mill and add to the pot. Continue cooking slowly over a low flame for at least 2 hours, if it becomes too dry, add some beef stock.

•   Add some milk and some chicken stock, stir and leave to slow boiling at low flame.

•   Keep adding the milk and the stock for 60 minutes at low flame.

•   Season to taste and leave to rest before serving.