country ribs with wine

country ribs with wine

I made a return to Mario Batali’s Molto Italiano with this latest dish: pork ribs with red wine. Batali calls for spareribs, but we had only country ribs on hand. Luckily, the different cut of meat cooked up just fine.

country ribs with wine

Made largely with fall vegetables, dry red wine, stock, tomato sauce, and anchovy fillets, this definitely is an autumn sort of dish. With the unseasonably cool temperatures here (feels more like September than late July), this warm stew seemed rather fitting.

tuscan-style artichokesHere is another Batali recipe I made on a whim last month: Tuscan-style artichokes. They were good, although I still have not yet mastered the artichoke.

I now have completed 72 recipes from Batali’s book. Percentage complete: 22%


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