Oxtail stew has long been a staple of Italian cuisine, particularly in the region of Rome where it is known as “coda alla vaccinara.” This hearty dish features slow-cooked oxtail in a rich tomato sauce with vegetables such as celery, onions, and carrots. It’s typically served over pasta or with crusty bread for dipping.

However, there’s a new take on the vaccinara-style oxtail stew that’s both surprising and delicious. Chef Massimo Bottura, who runs the Michelin-starred restaurant Osteria Francescana in Modena, has put his own spin on the classic dish. Instead of the traditional tomato-based sauce, he uses a creamy white sauce made with Parmigiano Reggiano and mascarpone cheese. He also adds a touch of saffron for a subtle floral flavor.

The result is a dish that’s still hearty and satisfying, but with a more refined flavor profile. The richness of the cheese sauce complements the tender, meaty oxtail perfectly. The saffron adds an extra layer of complexity without overwhelming the other flavors.

Chef Bottura’s take on the vaccinara-style oxtail stew has gained widespread popularity, not just in Italy but around the world. It’s become a signature dish at Osteria Francescana and has even been featured on the Netflix food documentary series “Chef’s Table.”

But what inspired Bottura to create this innovative twist on a classic dish? In an interview with Food & Wine, he explained that it was all about honoring tradition while also pushing boundaries. “I try to not disrespect tradition, but to use tradition to create something new,” he said. “If you don’t respect the past, you can’t create the future.”

Bottura’s approach to cooking is all about creativity and experimentation, but always with a solid foundation in tradition. By taking a beloved Italian dish and adding his own unique touch, he’s created something that’s both familiar and exciting.

So, if you’re looking to try something new and delicious, give Chef Bottura’s vaccinara-style oxtail stew a try. It’s a perfect example of how culinary traditions can be honored and reinvented at the same time.

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