Eric and I went to dinner with two of the six girls we went out with one of the first nights in Rome. We made our way to the historic section of Trastevere. First restaurant we spotted looked really expensive. We stopped to look at the menu and saw it was relatively cheap. €5-7 per course. Pizzas from €2-4. (note to self: ever want inexpensive pizza, go to Carlo Menta's)
Per Antipasti, I started with the classic Bruschetta. Eric got anchovie fillets. His plate had 8-10 of them, so he was trying to get rid of some. Didnt wanna smell like fish all night. So I tried one. Pleasantly surprised. Much better than i expected. Actually quite enjoyable. So I had a second.
Per Primi Piatti - the house Pasta for me. Penne al Carlo Menta. Was really basic. Penne. Cream sauce. Peas. Good, but not great. Nothing special.
Per Secondi Piatti - a roman tradition: Oxtail for me. Coda alla vaccinara. I didnt know what to expect, but I was excited. I wound up with two large vertebrae on a plate covered in a red sauce. I wasn't really sure how to go about attacking this thing. It's similar to eating ribs, except with a fork, and much more difficult because the bone is shaped like a morbidly obese butterfly. The second one went much easier. Partly because I'd discovered easy spots to cut the meat off around the base; also because it was bigger and meatier so it came off the bone almost effortlessly. Tastes similar to shredded beef. Delicious.
Per Antipasti, I started with the classic Bruschetta. Eric got anchovie fillets. His plate had 8-10 of them, so he was trying to get rid of some. Didnt wanna smell like fish all night. So I tried one. Pleasantly surprised. Much better than i expected. Actually quite enjoyable. So I had a second.
Per Primi Piatti - the house Pasta for me. Penne al Carlo Menta. Was really basic. Penne. Cream sauce. Peas. Good, but not great. Nothing special.
Per Secondi Piatti - a roman tradition: Oxtail for me. Coda alla vaccinara. I didnt know what to expect, but I was excited. I wound up with two large vertebrae on a plate covered in a red sauce. I wasn't really sure how to go about attacking this thing. It's similar to eating ribs, except with a fork, and much more difficult because the bone is shaped like a morbidly obese butterfly. The second one went much easier. Partly because I'd discovered easy spots to cut the meat off around the base; also because it was bigger and meatier so it came off the bone almost effortlessly. Tastes similar to shredded beef. Delicious.
1 comment:
"Coda alla vaccinara" - Hope that doesn't mean "tail with all the vaccines".
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