Tail of the veal is parboiled and then simmered with large amounts of celery, carrots, and aromatic herbs. Following this, tomatoes and wine are added, then the mixture is cooked further with a soffritto of onions, garlic, prosciutto, pancetta and some other ingredients. During the final phase of cooking, a bouquet garni of bay leaves, celery stalks, and cloves are put in the pot for flavouring. Tail should be cooked such a long time that meat should be easily separated from the vertebrae. The meal is seasoned with cinnamon, nutmeg, and black pepper and garnished with pine nuts.
An important point is to obtain a sweet-and-sour taste. The most common way is to add raisins although many people may prefer to use candied fruits or sweetbitter chocolate. Coda should be cooked one or two days before it is served and be reheated. The leftover meal is never wasted since it may also be well employed as a delicious fettucine sauce.
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Oct 30, 2005; Find an eight-year-old boy and his six-year-old brother. Stand them up straight, and look them in the eye. Tell them that you are...