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Coda alla vaccinara and beef cheek – Sale & Pepe
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Ingredients for 6 people
Step by Step
1
Coda alla vaccinara, the preparation
1) Cut the tail in pieces near the vertebrae; cut cut the beef cheek into pieces.
2) Put all the meat soaked for 2-3 hours in cold water, changingwater a couple of times. Drain it And dry it in absorbent kitchen paper.
2
3) Chop finely lard with a heavy knife, put it on in a crock pot with 3 tablespoons of oil e let it melt on low flame.
4) Meanwhile clean and coarsely chop the garlic, onion, carrots and green celery.
3
5) United the meat sautéed with lard and brown it by turning it with a wooden spoon; add cloves and vegetables chopped, mix and cook over low heat until the vegetables have wilted.
6) Wet with white wine e leave it evaporate; pass peeled tomatoes in a vegetable mill e add them in the pan. Jumbled up carefully and cook covered and over low heat for about 3 hours, joining, if necessary, a few ladles of broth.
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7) Clean white celery, deleted the filaments, cut it into small pieces e join it to the meat; salt, pepper And cook again for about 1/2 hour.
8) Revive raisins in warm water, then add it in the pan with the pine nuts. After 10 minutes, dissolve the cocoa or chocolate in a spoonful of the cooking sauce e mix it to the sauce.
9) Remove from the fire e leave rest for a few minutes before serving the tail with its thick sauce.
1) Cut the tail into pieces near the vertebrae and cut into pieces there beef cheek.
2) Soak all the meat for 2-3 hours in cold water, changing the water a couple of times. Drain it and dry it in absorbent kitchen paper.
3) Finely chop the lard with a heavy knife, put it in a crock pot with 3 tablespoons of oil and let it melt over low heat.
4) In the meantime, clean and coarsely chopped garlic, onion, carrots and green celery.
5) Add the meat to the fried lard and brown it by turning it with a wooden spoon; add i cloves and chopped greens, stir and cook over low heat until the vegetables have wilted.
6) Wet with the White wine and let it evaporate; pass the peeled tomatoes to the vegetable mill and add them to the pan. Mix thoroughly and cook covered and over low heat for about 3 hours, adding, if necessary, a few ladles of broth.
7) Clean the white celery, remove the filaments, cut it into small pieces and add it to the meat; add salt and pepper and cook for about 1/2 hour.
8) Revive raisins in warm water, then add it to the pan together with the Pine nuts. After 10 minutes, dissolve the cocoa or chocolate in a spoonful of the cooking sauce and mix it with the sauce. Remove from the heat and let it rest for a few minutes before serving the tail with its thick sauce.
From CODA to Berlin, chef René Frank serves a 6-course tasting menu, just dessert. Without using sugar. This and other addresses for those who do not resist sweets
From CODA to Berlin, dessert is the star, they make a six-course tasting menu, to be eaten for dinner. In place of dinner. And soon this will be a trend in the restaurant world. Behind the restaurant (not confectionery!) In the super trendy neighborhood of Neuköllin in Berlin there are the award-winning confectioner, the chefRené Frank, and the creative Oliver Bischoff, managing director of the "ett la benn" communication agency. Their idea is that dessert is no longer the conclusion of a journey, but the beginning of a new experience, a real one full meal with lots of drinks in combination, completely different from the usual. And they are not the only ones, dessert desserts have sprung up since 2016, almost everywhere in the capitals of gastronomy. In 2016 CODA is born as a bar in which to conclude the evening in front of a mini-dessert tasting and develops in the current project, that is a real six-course tasting menu plus the combination of drinks and snacks at 98 euros, served at 7.00 pm.
At the third edition of the festival Gastromasa, which brings together international and local chefs every year in Turkey, explained on stage how "It is not the presence of sugar to define a dessert. There are many different natural ingredients that add sweetness, such as ripe fruit, grape juice, maple syrup or honey. And then there are innovative techniques with which to develop the inherent sweetness of the ingredients". Meanwhile he mentions the baklavaecucina of Japanese fermented rice conkogi from which to extract a caramelized sauce for a dessert based on ripe bananas and pear vinegar …
The dessert is modern
The dessert as we know it today, like all pastry, is the result of tradition, techniques and the French approach. Modern. The dessert at the restaurant is that dish that arrives at the end, from the French "desservir", that is all that is served after having cleared the table: cheeses, fruit and desserts. It is a recent invention, which is affirmed at the end of the eighteenth century when it stops serving all the food at the same time on the table (in French) and introduces the service to courses, to the Russian. The sweet dessert as we know it today is then synonymous with aristocracy, then high middle class and only in the last century of popular food – before the industrialization of sugar production, sweettaste was luxury for few and the pastry a chapter of the gastronomic art.
CODA: a new idea of dessert not sweet Frank was born a cook and became a pastry chef, arriving at the top of the Michelin-starred restaurant La vie di Osnabrück. From CODA he realizes his idea of a new dessert kitchen that does not compromise with industrial products: here everything is artisanal, without sugar for a trip to the origin of taste and a global experience for techniques and inspirations. From CODA the dessert it is not sweet, is a taste experience that works on all five tastes and the five senses, with a pair of cocktails designed to accompany the dishes. Sugar is sought from ripe fruit, honey, maple syrup. Artificial flavors, colors, additives are obviously a taboo. Even white flour, dairy products, fats and white sugar are not used. In the kitchen you get the natural sweetness of fruit and vegetables, the flavor of ingredients such as anchovies or cheese, the bitterness from plants and herbs, the acid from citrus fruits or tamarind, the umami from foods rich in protein.
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