Oliver Glowig is a name that is revered in the world of Italian cuisine. As a Michelin-starred chef, Glowig has made a name for himself by experimenting with traditional Italian dishes and giving them his own unique twist. One such dish that has become a signature at his namesake restaurant, Oliver Glowig in Rome, is the Tortelli alla coda di vaccinara.

Tortelli, which literally means “little cakes” in Italian, are a type of pasta that is stuffed with various fillings and served with a sauce. Coda di vaccinara, on the other hand, is a classic Roman dish that translates to “oxtail stew”. The oxtail is braised in a tomato sauce until the meat is fall-off-the-bone tender and the sauce is rich and flavorful.

Glowig’s Tortelli alla coda di vaccinara is a perfect marriage of these two iconic dishes. The pasta is filled with a mixture of braised oxtail and red wine, giving it a meaty and earthy flavor that is hard to resist. The filling is then tucked inside a delicate pasta dough and formed into small pockets, which are boiled until they are al dente.

The sauce for the Tortelli alla coda di vaccinara is made from the same braised oxtail as the filling. The meat is shredded and cooked with diced tomatoes, garlic, and onions until it becomes a thick and luscious ragu. The sauce is then spooned over the cooked tortelli and topped with freshly grated Parmesan cheese.

The result is a dish that is both comforting and elegant at the same time. The Tortelli alla coda di vaccinara is a testament to Glowig’s culinary prowess and his ability to elevate traditional Italian dishes to new heights. It is no wonder that this dish has become one of the most popular items on the menu at Oliver Glowig.

The secret to the success of the Tortelli alla coda di vaccinara lies in the quality of the ingredients used. Glowig is a firm believer in using only the freshest and best ingredients available. He sources his oxtail from a local farm, where the animals are grass-fed and humanely raised. The tomatoes used in the sauce are also locally grown and hand-picked at the peak of their ripeness.

Glowig’s passion for high-quality ingredients and his attention to detail have earned him numerous accolades in the culinary world. He has won several Michelin stars and has been named one of Italy’s top chefs by Gambero Rosso, a respected food and wine magazine.

In conclusion, Oliver Glowig’s Tortelli alla coda di vaccinara is a dish that embodies the essence of Italian cuisine. It is a dish that celebrates tradition while incorporating modern techniques and flavors. If you ever find yourself in Rome, a visit to Oliver Glowig’s restaurant is a must, and the Tortelli alla coda di vaccinara is a dish that shouldn’t be missed.

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