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coda vaccinara

Coda Vaccinara

Coda Vaccinara Coda Vaccinara. The vaccinara is traditionally made with cow oxtail, but it can also be made with veal tail, whose meat is more tender and requires less cooking time. With chopped vegetables and peeled tomatoes, the tail is stewed for a long time over low heat and covered.



While the idea of eating a giant rodent with big orange teeth may put some people off, chefs and hunters agree that nutria are a tasty addition to the dinner table. In the mid-nineteenth century, the infamous ‘river rat,’ was introduced to the west coast of the United States as a substitute for mink. Although …