Oxtail soup: spaetzle, autumn vegetables, and savory from The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant (page 56) by Jonathan Waxman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata from publisher: In step 4, after removing the oxtail, strain the broth through a fine-mesh strainer and discard the vegetables. In step 9, push the batter through the holes of a colander directly into the simmering salted water. Try to make strands about an inch (2.5 cm) long

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