About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Spareribs Pan-Roasted with Sage and White wine, Treviso style | Main | Grilled Marinated Spareribs »

Spareribs with Tomatoes and Vegetables for Polenta

I shall start with my confession: Bless me, Marcella, for I have sinned.

There was that big word, TOMATOES, in the title of the recipe, and I love spare ribs, but as I have mentioned, I do not eat tomatoes. Ok, no changes or substitutions, or trading recipes; so I made half a rack exactly like the recipe, for Brad to eat, and the with the other half, I made yesterday's pan-roasted spareribs with white wine, Treviso Style, for myself. Since they both went well with polenta, I couldn't resist looking forward to dinner all day long! One rack of spare ribs, two recipes, and everyone was happy!

But let's get back to my recipe for today. Chopped onion is cooked in a little olive oil, and then the spareribs are added and browned. Next, carrots and celery are added to the pan. Finally, the tomatoes are added with salt and pepper, and the ribs are cooked slowly for 1 to 1 1/2 hours.

Spareribs%20with%20Tomatoes%20Palma%201.jpg

A small amount of water may be needed. The meat is very tender, and comes right off the bone. The polenta is perfect for the rich tomato and vegetable sauce.

Spareribs%20with%20Tomatoes%20Palma%202.jpg

I DID eat one of Brad's ribs, and he ate one of mine. We were both happy with our separate meals. If I am honest, the ribs in the tomato sauce were even more tender, but I just couldn't resist the flavors of the white wine, garlic and sage. How nice to have such great choices! I would definitely make the Treviso style ribs again. The tomatoes...not so much. This is not as weird as the fact that I don't eat chocolate, I think.

Spareribs%20with%20Sage%20and%20White%20Wine%20Palma.jpg

Comments (3)

OK, wait...I knew about the no tomatoes thing. I admit that I don't understand it, but I'm willing to be open minded.

But CHOCOLATE? Seriously? Palma, as you devoted friend, I'm considering the idea of organizing an intervention at SlowBowl.

BTW -- This dish looks quite tasty -- both versions.

Irene:

Palma both dishes look great. Not eating chocolate is perfectly normal. I've been doing the same my whole life. The only weird thing about it is some of the comments I hear from people. I once had a coworker tell me she could no longer trust me when she found out.

Marcella Hazan:

Irene, your co-worker's reaction was extreme perhaps, but not weird. We form tremendous attachments to certain foods or ways of cooking and we are bewildered when we find they don't appeal to someone else in the same way. Chocolate, and I speak only of dark very good chocolate, is not even just about "liking", it's a powerful stimulant that can stir one almost as deeply as an act of love. I have developed fondness for Palma and respect for her cooking, but I wish she could be cured of some of her food aversions.

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This page contains a single entry from the blog posted on December 4, 2010 5:00 AM.

The previous post in this blog was Spareribs Pan-Roasted with Sage and White wine, Treviso style.

The next post in this blog is Grilled Marinated Spareribs.

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