The Art of Cookery: Pork ribs - Italian Pork ribs from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines

MAIN COURSES


Rosticciana
(Pork ribs)
  • Preparation time: 10 minutes.
  • Cooking time: one hour.
  • 2kg pork ribs.
  • Rosemary.
  • Garlic.
  • One glass white wine.
  • Salt.

 
The term rosticciana or rostinciana refers to pork ribs in Florence.
 
Cut the ribs into sections about three centimetres thick. Put in a large frying pan and add the rosemary, garlic and a glass of water. Cover and cook over a low heat for about an hour, turning frequently, until the water has completely evaporated. Increase the heat, add the salt and wine and allow to reduce gradually, browning the meat evenly on all sides. The ribs can also be roasted in the oven: put all the ingredients together in a rectangular, aluminium oven dish and roast for forty minutes at 180° C. If you have a charcoal or wood fire, or barbecue, you can cook them on a warmed gridiron for about an hour until golden. Sprinkle with salt before bringing to the table and serve with beans in oil or sautéed spinach.

 
 
« back
 




Italian Cooking Recipes
HOME
ART OF COOKERY
Setting the Table
APPETIZERS
FIRST COURSES
How to Cook Pasta
MAIN COURSES
FISH
VEGETABLES
CAKES & DESSERTS
Perfect Daily Bread
WINES
How to Taste Wine
SPECIAL
GLOSSARY
Contact Us
Useful Links
Suggestions
Sitemap


Info about the Art of Cookery newsletterInsert your email address and join the Art of Cookery newsletter:  
   





© Copyright by Edizioni La Mandragora
All right reserved. Text may not be reproduced without the written permission of the Publisher
The Art of Cookery is a project by Aperion.it - Web Agency in Florence, Italy