Coda Alla Vaccinara

Coda Alla Vaccinara

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Description

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Coda alla vaccinara is a modern Roman stew made of "oxtail" (in fact, usually veal tail) and various vegetables. Its introduction dates back to times when it was customary to pay a vaccinaro (cattle butcher) in kind with the entrails, hide, and tail of the animal. Butchers developed a way of turning their fee into a delicacy, thus coda alla vaccinara was born. The veal tail is parboiled and then simmered with large amounts of celery, carrots, and aromatic herbs.show more

Product details

  • Paperback | 156 pages
  • 152 x 229 x 9mm | 236g
  • Equ Press
  • United States
  • English
  • 6135710486
  • 9786135710489