Braised pork ribs with polenta (Puntine di maiale con polenta) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 309) by Lynne Rossetto Kasper

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Notes about this recipe

  • Eat Your Books

    Can substitute beef chuck blade roast for pork spareribs.

  • runoutofshelves on March 17, 2018

    This was delicious. Sometimes I think red wine overwhelms the flavours in a braise, and maybe next time I might try white wine, but it was a lovely dish with creamy polenta, a bit reminiscent of a Greek stifatha with the spices.

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