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Recipe Ribs Stewed With Mushrooms


Ribs Stewed With Mushrooms

Recipe yeld 4 servings

Ingredients

500 G Pork Ribs
40 G Dried Mushrooms
2 Tablespoons Extra-virgin Olive Oil
1 Large Onion
2 Cloves Garlic
1 Bay Leaf
6 Juniper Berries
1 / 2 Cup Red Wine
400 G Chopped Tomatoes
Rooms
Pepper

Amount Per Serving Calories: 392


Method

Separate the ribs from each other and, if they are very fat, remove the excess fat before cooking.
Soak the mushrooms in a cup of hot water.
Peel the onion, chop together the garlic cloves and place in a pan with oil and juniper berries, which have slightly flattened with the blade of a knife.
As soon as the mixture begins to brown, add the ribs, which will soak up slowly along with the onion.
Adjust the flame height in half (no minimum) and turn the meat often so that they color the uniform and the onion is cooked perfectly without scorching.
Season with salt and a generous grinding of pepper and when the moisture evaporates, add the wine.
Let soften, add the tomato paste, Cover and simmer for about two hours, adding hot stock a little as they need, keeping in mind that eventually the sauce should be rich and not too small.
Halfway through cooking add the mushrooms from the water squeezed dry and chopped.
Serve piping hot with the preparation of a soft polenta.
The pork ribs are the tips of the ribs of pork and have different names in different regions of Italy.
We so-cuts in rome, milan pins, the tracchiolelle in Naples and Tuscany are used to prepare the ribs.

Find recipes for Main Dishes based on Pork


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