5 coda bue brasata Recipes

oxtails (all larger pieces if possible), kosher salt, fresh ground black pepper, olive oil, dry white wine, yellow onions, chopped (about 2 cups), carrots, peeled and shredded (about 1 cup), chopped celery , including leaves, garlic cloves, peeled and chopped, chopped fresh italian parsley, dried oregano, dried basil, dried thyme, bay leaf, crushed tomatoes , san marzano if possible, rigatoni pasta, grated parmigiano-reggiano cheese

extra-virgin olive oil, carrot, finely chopped, onion, finely chopped, stalk celery, finely chopped, garlic cloves, minced, bay leaves, beef oxtail, cut into 12 pieces, salt and fresh ground black pepper, dry white wine, bitter cocoa powder, unsalted vegetable stock, peeled tomatoes, chopped, water, carrots, stalks celery, salt and pepper, extra-virgin olive oil, basil leaves, finely chopped

extra-virgin olive oil, onion, peeled , an x cut into the root end, and stuck with 2 whole cloves, pearl onions, peeled and an x cut into the root end, bay leaf, garlic, peeled and sliced, dry red wine, tomato sauce, red bell pepper , roasted, peeled, cored, and pureed, white wine, salt and pepper, skinless monkfish fillet, cut into 3 to 4-inch cubes, parsley, leaves finely chopped to yield 2 tbsp

swiss chard, water, creamy fresh whole-milk ricotta, freshly grated parmigiano-reggiano cheese, salt and pepper, to taste, freshly grated nutmeg , to taste, egg, beaten, recipe wine pasta, made with sangiovese, recipe follows, sweet butter, freshly grated parmigiano-reggiano