Braised Oxtail Strozzapreti with Fontina Fonduta and Sauce Arrabiatta

Recipe courtesy Executive Chef Robert Hoffman, Angeline’s

Braised Oxtail


1 oxtail, Whole

1 orange, halved

1 large carrot, diced

1 large leek, diced

4 large garlic cloves, diced

2 sprigs thyme

¼ cup tomato paste

1 cup red wine

2 tablespoons salt

1 tablespoon pepper

½ tablespoon allspice

1 tablespoon, mustard seed

1 cinnamon stick


Season the oxtail with salt and pepper.

Sear them until golden brown on all sides and remove from pan.

Using the same pan, carmelize the oranges, carrot, leek and garlic.

Add the Allspice, mustard seed and cinnamon stick and toast briefly for a minute.

Add the tomato paste and continue to cook for another 2 minutes before adding the wine.

Cover the oxtails with water and braise for five hours.

When cool enough to handle, shred oxtail and return to sauce; discard bones.

Taleggio Fonduta


1 shallot, sliced

3 garlic cloves, sliced

¼ cup white wine

½ quart heavy cream

1 tablespoon truffle oil

1 pound taleggio, cubed

¼ pound butter

2 tablespoons salt


Slice shallots and garlic and sweat in butter.

When translucent, deglaze with white wine.

Add heavy cream and bring up to a soft boil.

Let steep for 30 minutes then transfer to a Vita-Prep.

Blend the shallot, garlic, and cream then slowly start to add pieces of Taleggio until the vortex gets small and the sauce coats the back of a spoon.

Drizzle in truffle oil to finish.



1 Spanish onion, peeled and sliced

6 garlic cloves, crushed

¼ cup olive oil

1 #10 can (102 ounces) whole peeled tomatoes

2 tablespoons red chili flakes

¼ cup capers

2 tablespoons salt

1.5 tablespoons black pepper

½ ounce caper brine

½ cup white wine


Peel and sauté cut onions.

Crush garlic with the back of a knife.

Heat olive oil in a stock pot and slowly sweat the onions and garlic.

When onions and garlic are translucent add red chili flake, capers with liquid, and wine.

Cook until wine goes dry and add tomatoes.

Continue to slowly cook tomatoes for 45 minutes on a low heat.

Blend the sauce using an immersion blender, season to taste.

Strozzapreti Pasta

1 Kilogram Semolina Flour

1/3 liter Water

1 tablespoon salt


Place the semolina and salt in to the kneading chamber of the pasta machine.

Turn power on and press the Knead button.

Allow the flour to mix and then pour in the water.

Let the dough knead and come together in the chamber.

Set aside to rest before rolling out.

When you are ready to make the pasta, attach the desired noodle mold onto the extrusion rod.

As the pasta is extruded, sprinkle with a little flour and toss to coat to prevent it from sticking together.

To cook the pasta, bring a pot of salted water to a boil.

Reduce the heat and simmer pasta in a slow boil for 2 to 3 minutes.

Final Assembly

Coat the pasta with the Fonduta and Sauce Arrabiatta and oxtail.

Serves 4