Artichoke Risotto
Baccalà roasted
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Braised Beef with Spinach
Bread and Bean Soup
Bruschetta with Cavolo Nero (Black-Leaf Kale)
Corn Meal and Kale Farinatao
Cream of Leeks
Goose Sauce
Grandma Ada's Rabbit Sauce
Grandma Eugenia's Sauce
Lentil Stew
Meat and Potato Stew
Pigeon Sauce
Pork Blood
Pork Ribs
Ricotta and Macaroon Cake
Salt Cod with Vegetables
Stuffed tomatoes
Thick Tomato Soup
Tuscan Crostini

Pork Ribs


500 grams (approx. 17.6 ounces) of rosticciana (pork ribs)
2 tablespoons of olive oil
fennel seeds
1/2 cup of white wine
salt and pepper


Cut the ribs into small pieces and put them in an cast iron pan with the oil and fennel seeds. Let it brown, first slowly, and then more quickly, turning up the heat. When the meat is nicely browned, pour the wine over it and add salt and pepper to taste. Serve hot with a side dish of salted rape with oil and garlic.

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