Stewed spare ribs with mushrooms
Instructions
Spare ribs are separated from each other and, if they were very greasy, remove excess fat before cooking.
Place the mushrooms to soak in a cup of warm water.
Peel the onion, chop finely with the garlic cloves and put it in a pan with oil and juniper berries that have crushed slightly with the blade of a knife.
As soon as the mixture begins to Brown, add the ribs that will slowly rosolarsi together with the onion.
Adjust the flame at mid-height (not minimum) and turn the meat so that it is evenly colored and onion they bake perfectly without however Slackline.
Season with salt and a generous ground pepper and when moisture is completely evaporated, wet with wine.
Let it Deglaze, add the tomato paste, with and continue cooking for about two hours by adding a little hot broth as needed, keeping in mind that at the end the gravy must be clean and not too small.
Halfway through the cooking join also the fungi wrung from the water and cut into pieces.
Hot preparation served with soft polenta.
The pork ribs are the tips of pork ribs and assume different names in the different areas of Italy.
We have thus the trimmings in Rome, the needles in Milan, tracchiolelle in Naples and Tuscany are used to prepare the porkribs.
Ingredients and dosing for 4 persons
- 500 G = = pork ribs
- 40 g of dried mushrooms
- 2 tablespoons of olive oil extra virgin
- == 1 large onion
- 2 cloves of garlic
- 1 leaf of laurel
- 6 berries juniper
- 1/2 cup of red wine
- 400 g of tomato pulp
- Salt
- Pepper