Italian Pork Ribs with Olives (Rosticciana di Maiale e Olive)
Try this Italian Pork Ribs with Olives recipe, or contribute your own.
Try this Italian Pork Ribs with Olives recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon salt
- 2 bay leaves
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups water
- 2 1/2 cups whole milk
- 1/4 teaspoon freshly ground black pepper
- 1 yellow onion chopped
- 1/2 cup sliced black olives
- 2 fresh sage leaves
- 1 large sprig fresh rosemary
- 3/4 cup dry red wine
- 3 pounds baby back pork ribs or country style ribs (if usin sprinkled with salt and freshly ground black pepper and sliced into individual ribs.
- 3 tablespoons high heat cooking oil (i use and recommend avocado
- 1 cup crushed canned tomatoes
- 1 cup bertolli riserva porcini mushrooms & white truffle
- for the creamy polenta (paleo: spaghetti squash is
- 1 cup coarse ground cornmeal
- Carbohydrate 51.2212962486912 g
- Cholesterol 1.90625 mg
- Fat 4.56666437496747 g
- Fiber 5.68787511636252 g
- Protein 6.151407499701 g
- Saturated Fat 0.925517999993079 g
- Serving Size 1 1 Serving (633g)
- Sodium 189.848312497224 mg
- Sugar 45.5334211323287 g
- Trans Fat 0.464493999990102 g
- Calories 293 calories
Step-by-step
- Sprinkle both sides of the rack of ribs with salt and freshly ground black pepper. Slice into individual ribs.
- Heat the oil in a large Dutch oven over medium-high heat. Once the oil is good and hot add the ribs, being careful not to overcrowd or they won't brown, and brown them generously on all sides, working in batches.
- Transfer the ribs to a plate and set aside.
- Add the onions and cook until starting to lightly brown, 8-10 minutes. Add the garlic, rosemary and sage and cook for another minute or two.
- Return the ribs to the Dutch oven. Add the red wine and bring it to a rapid boil. Reduce the heat to a moderate boil and continue to boil for 3-4 minutes until the alcohol evaporates and the amount of liquid is slightly reduced.
- Add the crushed tomatoes, tomato sauce, tomato puree, bay leaves, salt and pepper. Give everything a few good stirs to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 3-3½ hours or until the pork is fork tender.
- Stir in the olives and simmer for another 3-4 minutes. Add salt and pepper to taste.
- During the final 15 minutes of the ribs cooking, make the polenta: Add the milk and water to a medium stock pot and bring it a boil. Gradually pour in the cornmeal, constantly whisking to prevent lumps. Reduce the heat to low and continue to whisk regularly. If using regular coarse cornmeal it will take 15 minutes or so. Add the butter and stir to combine. You want to have this ready right before serving while it's hot and tender.
- Dish up the polenta onto individual plates and top with some ribs and sauce. Serve immediately with some fresh rosemary for garnishing.
- Make the Polenta during the final 15 minutes the ribs are cooking: Bring the milk, water and salt to a boil in a large heavy saucepan over medium-high heat. Gradually pour in the cornmeal, whisking constantly to prevent lumps. Reduce the heat to low and simmer for about 15 minutes, stirring regularly. Time this to be done just before serving while it's hot and tender.
A Taste of Italy: My Journey with Rosticciana di Maiale e Olive
The aroma of simmering pork ribs, infused with the rich fragrance of rosemary and garlic, is a memory etched into my soul. It's a smell that instantly transports me back to sun-drenched Italian afternoons, spent with family, sharing laughter and stories around a table laden with simple yet exquisite food. This isn't just a recipe; it's a journey, a piece of my heart, and a testament to the power of food to connect us to our heritage and loved ones.
My grandmother's kitchen was the heart of our home. It wasn't a space of sterile perfection; instead, it buzzed with activity – a symphony of clanging pots, sizzling oil, and the rhythmic chopping of vegetables. Her Rosticciana di Maiale e Olive, or Italian Pork Ribs with Olives, was a centerpiece of countless family meals. It was a dish that demanded patience, a slow simmering that allowed the flavors to meld and deepen, creating a culinary masterpiece far exceeding the sum of its parts. The tender pork, infused with the earthy aroma of rosemary, the subtle sweetness of olives, and the tang of red wine, was nothing short of magical. Each bite was a celebration of simple, honest ingredients brought together with love and care.
Over the years, I’ve perfected my own version of her recipe, adding a few personal touches while remaining true to the original spirit. The key, I've learned, lies in the slow cooking. This allows the pork ribs to become incredibly tender, practically melting in your mouth. The addition of polenta adds a creamy, comforting counterpoint to the rich and savory ribs. The polenta is incredibly versatile – I have experimented with variations, such as adding grated Parmesan cheese for a sharper flavor or even incorporating roasted vegetables for an added dimension of taste and texture.
The process of making this dish isn't just about the culinary outcome; it's about the journey itself. The time spent preparing the ingredients, the anticipation as the aromas fill your kitchen, the satisfaction of witnessing the transformation of raw ingredients into a comforting and delicious meal – these are the aspects that make cooking so rewarding. It's a practice in mindfulness, a way to connect with yourself and the ingredients you're working with. It's a chance to escape the daily rush and embrace the simple pleasures of creating something nourishing and delicious.
More than just a meal, this Rosticciana di Maiale e Olive is a tradition, a story passed down through generations. It's a representation of family, of warmth, and of the love that goes into preparing a meal for those we cherish. It’s a taste of home, wherever that may be. And so, I invite you to embark on this culinary journey. Prepare this dish and allow yourself to savor not only its exceptional flavor but also the memories it will create.
Ingredients: (Note: a complete ingredient list is included separately in the recipe). The quality of the ingredients matters significantly in this recipe. Seek out high-quality pork ribs, robust red wine, and flavorful olives for the best results.
Tips for Success:
- Don't rush the process: Slow cooking is key to achieving tender, melt-in-your-mouth ribs.
- Use good quality ingredients: This dish is all about letting the flavors of the ingredients shine through.
- Adjust the seasoning to your taste: Feel free to experiment with different herbs and spices to create your own unique version.
- Serve hot: This dish is best enjoyed immediately, while the polenta is creamy and the ribs are piping hot.
This recipe is more than just a dish; it’s an experience. It’s a culinary journey that invites you to slow down, savor the moment, and share the delicious results with those you love. And remember, the most important ingredient is always love. Buon appetito!
