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Ready to try something a little different? You'll love this!
Ingredients:
  • 1 package oxtails, about 1lb
  • 2 carrots, peeled and roughly chopped
  • 2 onions, peeled and roughly chopped. 
  • 4 garlic cloves, roughly chopped
  • One can (14oz ) crushed tomatoes
  • ¾ cup chicken broth
  • ½ tsp cayenne pepper
  • ¼ tsp red pepper flakes
  • 1 tsp salt
  • Half to one bottle red wine, preferably Bordeaux
Instructions:
  1. Sprinkle the oxtails with salt and pepper, heat olive oil in a large pot and brown the oxtails on all sides. Transfer to a plate
  2. Add the onions and garlic to pan, and sauté until onions are tender, around 5 minutes.
  3. Add carrots, then tomatoes with their juice. Add the oxtails back into the pot, and add the rest of the remaining ingredients. Add enough wine to cover the oxtails. 
  4. Allow the pot to simmer for 2-3 hours until the meat is tender.
  5. Now, at this point you can either serve the oxtails as is, or you can de-bone them and cut up the meat and serve with spaghetti. If serving with spaghetti, 
  6. Bring the cooking mixture up to a boil and cook spaghetti directly in the juices. It allows the juices to thicken up a bit due to the starch from the spaghetti, making a wonderful sauce. After spaghetti is cooked until al dente, serve it with either whole oxtails, or the deboned oxtail pieces, salt and pepper to taste, and garnish with a sprig of parsley. Enjoy!
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Ingredients

  • 1 pork rib, cut into bite-sized pieces
  • 1.5 cups of made coffee at room temperature
  • 8 cloves of garlic, minced
  • salt, pepper
  • coffee cream
  • cornstarch

Instructions

  1. To marinate the pork, add half the garlic, about 0.75 teaspoon of salt, half a cup of coffee and mix. Let sit for at least half an hour, but, as marinating things normally goes, the longer the better.
  2. Heat up and oil a frying pan/non-stick skillet on high heat. As the oil heats up, add the rest of the garlic and sautee until nearly golden. Add the marinated pork and cook completely.
  3. Take the rest of the coffee and pour into the skillet. Lower the heat to medium and add the coffee. Add cornstarch accordingly to thicken the mixture. When sufficiently thick and hot, pour on top of ribs. Top with a splash of coffee cream. 
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Serves 6-8

Ingredients: 
  • 1 pound ground pork (lean ground pork if you can find it)
  • 1 pound ground lean beef
  • 2 cups plus 3 tablespoons fresh bread crumbs
  • 1 cup freshly grated pecorino Romano cheese
  • 3 large eggs, lightly beaten
  • Salt and pepper
  • 8 ounces baby spinach leaves
  • 2 carrots (full-size), cut lengthwise into 6 slices each
  • 6 slices Prosciutto di Parma
  • 6 slices Caciocavallo (if you can find it; Zingerman’s has it, for example) or other semi-soft cheese, such as provolone).

Instructions:
  1. ½ cup extra-virgin olive oil. 
  2. In a large bowl, combine the pork, beef, 2 cups of the bread crumbs, the pecorino, eggs, and salt and pepper to taste. Mix gently but thoroughly with your hands and then cover and refrigerate.
  3. Preheat the oven to 400° F.
  4. Bring 6 quarts of water to a boil in a large pot and add 1 tablespoon salt. Dip the spinach leaves in the water just to wilt them and then immediately remove. Add the carrots to the boiling water and cook for 10 minutes. Then drain and set aside.
  5. Combine the flour with the remaining 3 tablespoons of bread crumbs and heavily dust a wooden board or other work surface with the mixture. Pat the meat mixture into a ½-inch-thick rectangle about 16 inches by 6 inches on the dusted board. 
  6. Lay the spinach leaves over the meat, leaving a 1 inch border on the short sides. Lay the carrot slices over the spinach, prosciutto and caciocavallo (or other cheese) over the carrots. (are you trying to lay the ingredients on top of the carrots or the carrots on top of the rest of the ingredients?) Starting from the long side, roll the meat up into a jelly roll, making it as compact as possible. It should be about 16 inches long. Dust the outside with flour.
  7. Place the loaf on a rack in a broiler pan. Pour the olive oil down the length of the loaf. Bake for one hour, or until the loaf reaches an internal temperature of 165° F.
  8. Transfer the loaf to a cutting board and slice into 1-inch-thick slices, and serve.

 
Adapted from Molto Italiano.
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