When Jacob Solomon returned to Chicago from New York last summer to help open Testaccio, a Roman-inspired restaurant, they had just two months before the city shut down restaurants due to COVID-19. “It was hard,” he recalls. “We didn’t know what was coming next.” But by the time the restaurant reopened in February, Solomon had done some heavy lifting on his menu—including one of the house specialties, the Mezze Maniche al Sugo di Manzo.
“It started off with me braising oxtail with tons of Mediterranean spices, from aleppo to mace, for about eight hours,” says Solomon, who himself has a Moroccan heritage. “It was rich and delicious, but I knew it was missing something.”
SOURCE: https://www.lacucinaitaliana.com
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