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

  • ground allspice
  • basil
  • laurel leaves
  • ground cinnamon
  • polenta
  • onions
  • parsley
  • canned tomatoes
  • dry red wine
  • ground cloves
  • pork spareribs
  • Ligurian olives
  • EYB Comments

    Can substitute beef chuck blade roast for pork spareribs.

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

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

  • 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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