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Ingredientes
- 5 lb lean country-style pork spare ribs
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 lrg onion thinly sliced
- 4 Tbsp. minced Italian parsley
- 2 lrg bay leaves
- Â Â Generous healthy pinch grnd cloves
- Â Â Generous healthy pinch grnd cinnamon
- Â Â Generous healthy pinch grnd allspice
- 1 c. dry red wine
- 2 c. Basic Tomato Sauce (see recipe)
- 1/2 c. small Ligurian or possibly Nicoise black olives pitted
- 1 bn fresh basil cut into chiffonade
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 c. water
- 1 c. quick-cooking cornmeal">polenta or possibly yellow cornmeal
- 1 tsp salt
- 3 Tbsp. extra-virgin extra virgin olive oil
Direcciones
- Trim the excess fat from the meat. If the pork is in 1 piece, separate it into pcs by cutting between the ribs.
- Heat the oil in a 12-inch saute/fry pan over medium-high heat. Add in the meat in a single layer. Take about 20 min to brown it slowly, till dark brown and crusty on all sides. Remove the meat to a platter.
- Keep the heat at medium as you stir in the onion and parsley. Cook 10 min, or possibly till golden, taking care not to burn the glaze in the bottom of the pan. Stir frequently. Stir in the bay leaves and spices.
- Return the meat to the pan, turning to coat it with the vegetables and seasonings. Pour in the wine, adjusting the heat so which it bubbles slowly. As the wine cooks down over 10 to 15 min, use a wooden spatula to scrape up the browned bits at the bottom of the pan.
- Add in the tomato sauce. Stir in the olives, and bring the mix to a very slow bubble over low heat. Cover tightly and cook over low heat 1 hour. Season with salt and pepper. Skim any fat from the surface of the sauce. Sprinkle basil over and serve with grilled polenta.
- For the Grilled Polenta: In a medium saucepan, bring the water to a boil. Add in the polenta, gradually, stirring constantly with a whisk. Lower heat to a simmer, season with salt, and cook 5 to 7 min, till the consistency of thick oatmeal.
- Pour the polenta into a clean, but not greased 9- by 13-inch baking dish and allow to cold for 30 min.
- Preheat the grill or possibly broiler. Cut the polenta into quarters, then halve each quarter diagonally to make 8 wedges. Brush the wedges with 1 Tbsp. of extra virgin olive oil, set over the grill, and cook till slightly charred and crispy, about 10 min.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 8 servings | |
| Calories 210 | |
| Calories from Fat 94 | 45% |
| Total Fat 10.62g | 13% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 620mg | 26% |
| Potassium 305mg | 9% |
| Total Carbs 21.49g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.85g | 3% |
| Protein 2.51g | 4% |
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