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



Pork Ribs


500 grams (approx. 17.6 ounces) of rosticciana (pork ribs)
2 tablespoons of olive oil
fennel seeds1/2 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.

home info forum contact us tales recipes images services

Copyright © 2000 Ribollita.com
All rights reserved. Reproduction is forbidden, even if is partial
partner: MrTuscany