This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie or trenette.
A classic Roman peasant meal, coda alla vaccinara is a lush braise originally prepared by slaughtermen (vaccinari) who were often paid with the undesirable parts of the animal. It’s from these parts, like oxtail, that they made delicious dishes and proved the underestimated worth of these inexpensive cuts.
The rich tomato flavor in this recipe is thanks to two sweet and tangy ingredients: tomato paste and tamarind paste.
In Israel stuffed vegetables like these are a culinary treasure.
Freshwater fish with butter, pine nuts, tangerine peel and capers.