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Roman recipes

Oxtail stew and carrot sauce agnolotti


For the pasta:
1 kg di flour
5 whole eggs
For the sauce:
2 kg Maremma veal tail
2 celery ribs, 1 onion and 1 carrot
200 g ricotta
2 eggs
50 g parmesan cheese
100 g pecorino cheese
1 garlic clove
1 kg tomatoes
extra virgin olive oil
1 glass of white wine
salt and pepper

Mix the flour and the eggs and knead into a dough on a stone surface; leave to sit covered with a wet cloth towel for an hour, then roll out to a thin sheet of pastry. Carefully wash the tail cut up into pieces in cold water and then boil it for an hour removing the froth. Then sauté in an alumina saucepan with oil and cremolata (celery, carrot and onion cut up into cubes), when browned add the white wine and let it evaporate. Then add the tomato, additional celery for its scent and simmer for an hour and a half (or at least until the meat comes away from the bone). Remove any remaining meat still sticking to the bone while hot and remove from the sauce. Mince the meat finely. When cool mix in the ricotta, parmesan cheese and egg. Put the mix in a sack and keep in the refrigerator. Sieve the sauce in a large mesh sieve and then blend to make it smooth. Brush the pastry with egg and prepare the agnolotti of the size you prefer stuffing them with the cold minced meat.. Cook the agnolotti in mildly salted water. They are ready as soon as they rise to the surface. Add the hot sauce and mix vigorously. Serve with a sprinkle of pecorino cheese and garnish with fresh celery leaves.