PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 6 tablespoons of Stefano’s olive oil
  • 1/2 white onion chopped
  • 2 garlic cloves minced
  • 1 small whole fennel chopped
  • 2 pepperoncini minced
  • 1 1/2 kg of pork baby ribs
  • 400 gr of Stefano’s Italian fennel sausage cut in pieces (about 4 sausage)
  • 1 cup red dry wine
  • 1 jar of Stefano tomato sauce
  • 3 bay leaves  
  • Salt

POLENTA 

  • 2 ½ cups coarse-grained polenta (yellow cornmeal)
  • 8 cups of water and more or 4 cups of water and 4 cups of milk
  • 1 tbsp. salt
  • 1 tbsp. Stefano’s olive oil

PREPARATION:

  1. Add olive oil in a 28cm julienne saucepan at high heat add your spareribs and let it brown all over
  2. Add your sausage in your saucepan and cook together mix always at high heat for 10 mins.
  3. Deglaze with red wine and let wine evaporate it will take around 15 mins
  4. Add your garlic, pepperoncini, fennel, bay leaves and onion. Mix well to the meat for 5 mins
  5. Add your tomato sauce rinse jar and add to the mix.
  6. Mix well, cover, let it cook at low heat for at least 2 hours until the meat of the spare ribs removes from the bone very easily.

POLENTA 

  1. In a 24cm Julienne/Granit casserole, bring the water to boil, add salt and 1 tablespoon of olive oil. Keep another pot of water boiling in case you need.
  2. Start pouring the polenta into the pot and use a whisk and keep on stirring continuously
  3. As soon as the polenta thickens pour some of the reserve water low heat (be careful because with polenta you could burn yourself)
  4. Secret cooking polenta successfully is polenta thickens with heat and softens with water or hot milk
  5. It must cook for at least 45mins to the longer it cooks the easier digested
  6. You could cook polenta with milk and water add butter tomato sauce cheese and other thing
  7. Keep flour dry place. In the northern part of Italy polenta is used like bread and it’s so good in a lot of ways.

Bon appétit