Tallarines Verdes con Estofado de Rabo: Petrona C. de Gandulfo

In this video, I present a special recipe: Oxtail Stew with Green Tagliatelle. Inspired by an unpublished recipe from Doña Petrona, this culinary fusion combines the Galician tradition of oxtail stew with the Italian freshness of green tagliatelle. This dish is not only a delight for the palate but also a tribute to the rich cultural heritage of Galician and Italian immigrants who arrived in Argentina in the 19th century. Join me to discover the secrets of this delicious recipe and enjoy a unique gastronomic experience! Ingredients: For the Stew (serves 4 to 6): 1 oxtail 4 ripe tomatoes (approximately 750 grams) 1 medium onion 4 cloves of garlic 120 ml of red wine 1 teaspoon of tomato paste 50 grams of butter A bouquet garni of rosemary, thyme, and bay leaves For the Green Tagliatelle (serves 4): 100 grams of spinach leaves 300 grams of 00 or all-purpose flour 2 eggs 1 pinch of salt Semolina or extra flour for dusting