Spelt strozzapreti with slow-cooked oxtail “alla vaccinara.”
We started braising the oxtail early in the morning so it would be perfect by lunchtime.
The strozzapreti were made fresh while the shredded meat was soaking up all its flavor.
Rich, full-bodied, and downright delicious.
A glass of Lagrein to go with it.
Should I post the full recipe from scratch?
Are you in Trentino?
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No, I’m in Romagna.
The Lagrein is a souvenir from Trentino.
I was just wondering, since I grew up in the Castelfeder area in Trentino Alto Aduge (profile pic) and strangolapreti are a local delicacy as you probably know.
Buon appetito!
