Ciao a tutti! Il mio ragazzo e io viaggeremo a Roma il prossimo fine settimana, e volevo portarlo fuori a cena mentre siamo lì. Questa sarà la sua prima volta a Roma (e in Italia, per quella questione) e voglio portarlo da qualche parte dove potremmo avere qualcosa di tradizionalmente italiano, ma forse non solo pizza o pasta '' semplice ''. Sto cercando qualcosa di un po 'più speciale perché siamo entrambi grandi amanti del cibo, e vogliamo qualcosa di un po' più tradizionalmente romano. Ho fatto delle ricerche e penso che potremmo volere avere la coda alla vaccinara. Avendo trovato dozzine di ristoranti che servono questo piatto, non riesco ancora a decidere tra questi due posti, quindi mi chiedevo se potevi aiutarmi.
Il primo Γ¨ questo posto (https://www.tripadvisor.com/Restaurant_Review-g187791-d812379-Reviews-Da_Oio_a_Casa_Mia-Rome_Lazio.html ) e le recensioni dicono che Γ¨ di alta qualitΓ e autentica al cento per cento. D'altra parte, questo luogo (https://www.tasteatlas.com/ChecchinoDal1887) si dice abbia i migliori rigatoni con la plajata e la coda alla vaccinara del mondo. Qualcuno di voi Γ¨ stato in questi posti? Quale raccomanderesti? Grazie per l'aiuto π
Serves 6
INGREDIENTS
1.2kg (2lb 10oz) oxtail
2 tbsp sunflower oil
200ml (7oz) white wine
2 x 400g (14oz) tins plum tomatoes
1 heaped tbsp tomato purΓ©e
1 small cinnamon stick
500ml (17fl oz) home-made meat or vegetable stock
For the soffritto
6 celery sticks with leaves, chopped into 5mm cubes
2 medium white onions, coarsely chopped
2 carrots, coarsely chopped
8 tbsp extra-virgin olive oil
3 tsp fine salt
Β½ tsp freshly ground black pepper
3 bay leaves
Bring a large saucepan three-quarter full with water to the boil.
Add the oxtail and bring back to the boil, then remove the oxtail from the water. Pour the water and any scum away.
Make the soffritto in a large saucepan. Gently fry the vegetables in the olive oil with the seasoning and bay leaves for five to 10 minutes over a medium heat until tender.
Heat the sunflower oil in a large frying pan over a medium-high heat and brown the oxtail. Transfer the oxtail to the soffritto and pour over the wine. Allow to reduce for a few minutes. Add the tomatoes, tomato purΓ©e and cinnamon. Wash the tomato tins out with a little water and add this to the tomatoes. Add enough stock to cover the oxtails.
Turn down to simmer and cook, covered, for five hours or until the meat falls from the bones. During the cooking, turn the oxtails from time to time and top up with a little stock or water, if necessary, so that they are always covered. You can also cook this in the oven: heat the oven to 160C/320F/Gas 3 and cook the stew in a casserole dish.
Serve with mashed potato or gnocchi.
Notes:Soffritto is a mixture of slowly cooked carrots, onions and celery, used as a base to add flavor to sauces, soups and stews.
I have been dyeing to see Coda live and wish they still toured with DGD post Covid delay, I wanted to see if anyone else was planning on catching Tilian and Royal Coda on their upcoming tour? Tilian solo stuff doesn't hit the same as DGD for me but still looking forward to supporting him and seeing him live.
I fully avoided this movie for the longest time, thinking it was just corny Sundance shit. But its awards buzz led me to check it outβ¦and sure, it really pulls at your heartstrings. But man, it really worked on me.
βBoth Sides Nowβ π
I do this for a lot of big pieces to make them less intimidating to learn/play, and for my typically lay audience, listen to.
Beethoven Moonlight sonata movement 3 β skip from the exposition to the rolling chords and coda
Chopin Ballade no. 1 β skip to the coda, as played in that scene in The Pianist
I take liberties with some other lengthy ones β Chopins Fantaisie Impromptu (no repeats in the B section, some cuts to the ending), Rachmaninov Prelude in G minor (end after the return to G minor following the middle section) β¦
I hope this doesnβt make me a horrible person! Lol. Anybody else do this?
A year ago today I went to my first Zoom CODA meeting. I had just went back into a toxic relationship for the 18th time, and one of his βrequirementsβ of being together was that I attended CODA. His goal was that I stopped talking to my family that he didnβt agree with and my husband that I had left him for. He said my therapist was not βseeing through the lies I told herβ when she would validate my feelings, and CODA was supposed to fix that.
I cried through the whole session. I cried through everyoneβs shares. Everything sounded just like me. I was in between two people because I couldnβt hurt either of them by walk away, so I was hurting all three of us. I didnβt trust myself so I was too afraid to decide what I wanted for myself. I never intended to be the person I had become; my indecision wasnβt malicious. I had let others tell me that I didnβt know how to make a proper decision. No matter what I did, it was wrong. And I was so afraid of being wrong.
On this day last year, I wrote in my journal that all I wanted for myself and these two men was that I could muster the strength to choose and live with the consequences of that choice. Six weeks later I walked away from the toxic ex boyfriend and dove into recovery work. Two weeks later I quit the toxic workplace (that the ex got a job at so he could watch me). Four months later I went no contact with the ex and started working with a sponsor. Yesterday I helped lead the same meeting I started with all those months ago.
Recovery work changed my life. I had been in therapy for the two years I was in limbo. My therapist was great, but the steps gave me a path to follow. It was action.
Last week my dadβs marriage imploded and he demanded of me. He wanted my help, but his way. He wanted me to mediate. I refused. I did something that I couldnβt have done a year ago. I told him no without explanation.
Anyway, just reflecting on my success over the last year, and so grateful that I found CODA!
