If you were lucky enough to visit Rome and eat in one of its many “trattorie” (Italian informal restaurants, Ed.), you’ll have noticed that the food experience is a visceral, rough and traditional one. The Roman cuisine has very ancient origins, but has been able to evolve at an equal pace with the discovery of new ingredients from other continents, such as cocoa and tomatoes. The queen of entrees is without a doubt the oxtail “alla vaccinara”, one of the most popular among Roman dishes and the pride of every self-respecting cook of the capital. Today I present you with a more traditional and rich recipe: a dish which is complex in flavors, elegant, but also full of history: a real treat!
The fresh tomato pulp is ideal for dressing pasta, entrees and bruschettas. Its fast and taste summer. You can prepare it a day or two before, in order to speed up the preparation of the main course. I also use it on bruschettas, with olives, capers and some finely chopped fresh onion.