VACCINARA TAIL: ORIGINAL ROMAN RECEIPT
Leave the tail in the water for at least two hours, cut the pieces, properly washing the parts eliminating any trace of blood. Dry it with a clean rag.
Mince garlic, onion, carrot and celery. On the side, mince persil. Place the tail on a pot with extra virgin olive oil and let it amalgamate with a bit of minced lard.
Simmer with white wine until reduced, let it evaporate and cook for 15 minutes, mixing frequently. Add tomato, salt, pepper, and cover the pot and cook over a low fire for at lest 2/3 hours. Add hot water if it is getting too dry.
Just before remove the tail, melt a small cube of dark chocolate (30 gr.) and add pine nuts, mixing properly and cooking for few minutes.
We recommend to combine the vaccinara tail with ruby red wines from Alto-Adige, suche as the Colterenzio Lagrein DOC or the Endrizzi Lagrein DOC. Both wines go particularly well with elaborate and savory meat dishes, such as the vaccinara tail.