Costine di Maiale in Umbido
4 servings: Cut or ask a butcher to each rib from the rack of ribs separately. Prepare a base for the ribs by slicing the onion, garlic, carrot and celery
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Measuring spoon
- Wooden spoon
- Tongs
- Fork
Ingredients
- 800 gr. of pork ribs;
- 30 gr. parsley;
- 1 onion;
- 1 stalk of celery;
- 1 clove of garlic;
- 1 carrot;
- 1 tablespoon of Colline Teatine DOP extra virgin olive oil;
- 1 can of peeled tomatoes;
- 1 laurel leaf;
- ½ glass red wine;
- Balsamic Vinegar of Modena DOP and salt
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