Spareribs pan-roasted with sage and white wine, Treviso style from Essentials of Classic Italian Cooking (page 426) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Polenta; Mashed potatoes with milk and Parmesan cheese, Bolognese style

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GiselleMarie on October 21, 2019

    I made this in a Lodge non-stick pan. During the braising, the ribs didn’t leave the browned bits I needed to make the gravy, so I proceeded without them. I lost patience waiting for the juices to darken and thicken. Finally, I used a little cornstarch solution to thicken the gravy and it tasted good served over the ribs and Marcella’s Italian mashed potatoes.

  • dclong on August 02, 2015

    This is one of those recipes that pops into my head and I have to make once a year when it gets cold out. Simple, tasty, and cozy. I always make it with Marcella's Italian Mashed Potatoes.

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