Tag: ribs

Ribs and chickpeas with beer, mustard and smoked paprika – Italian Cuisine

Ingredients for 4 people

Preparation of ribs and chickpeas with beer, mustard and smoked paprika

1) To prepare the chickpea soup: drain i chickpeas and boil them in water unsalted and scented with a sprig of rosemary for about 30-40 minutes, until tender. Turn off, add salt and let them cool in their water.

2) In a container dilute the mustard with 4 tablespoons of oil and the paprika, add the berries of juniper pounded, the shallots thinly sliced, the leaves of laurel, the rosemary remained and pour the beer. Mix the ingredients of the marinade, then arrange the ribs and turn them over so that they season evenly. Let it rest for 1 hour in the fridge.

3) Drain the ribs (keeping the marinade aside) and brown them in a pan with a drizzle ofoil. Add the marinade, cover the pan and cook over low heat for 30 minutes, adding a little hot broth from time to time. Also join the chickpeas drained and thecornstarch diluted with little water cold and continue cooking for another 10 minutes. Adjust of salt is pepper.

Recipe Breaded lamb ribs with friggitelli and caponatina – Italian Cuisine

Ingredients

100 g aubergine
100 g red pepper
20 g raisins
12 lamb ribs
12 large friggitelli peppers
2 eggs
flour
bread crumbs
peanut oil
extra virgin olive oil
vinegar
salt

Duration: 40 min

Level: Medium

Doses: 4 people

For the recipe of the lamb ribs breaded with friggitelli and caponatina, cut the aubergine and red pepper into chunks. Brown the red pepper in a pan with a drizzle of extra virgin olive oil for 3 minutes and set aside. Heat another drizzle of extra virgin olive oil in the same pan and brown the aubergine for 5-6 minutes.
Add the peppers set aside to the pan, sprinkle with a sprinkle of vinegar and salt. Add the raisins and mix for a minute. Turn off and let the caponatina rest while you prepare the rest.
For the friggitelli.
Heat plenty of peanut oil in a saucepan and dip the friggitelli in it, a few at a time. Fry them for a minute, then place them in a covered container. You can easily peel off the skin if you don't want to eat it.
For the ribs: Flour the ribs, dip them in beaten eggs and pass them in breadcrumbs. Fry them in abundant peanut oil for about 2-3 minutes, depending on the size of the rib. Drain them on kitchen paper. Serve with the caponatina and the friggitelli, after having salted them.

Recipe Breaded pork ribs with breadsticks and hazelnuts – Italian Cuisine

Ingredients

700 g 4 pork chops on the bone
300 g Turin-style breadsticks
150 g 00 flour
30 g peeled toasted hazelnuts
5 eggs
1 head of endive
1 bunch of dandelions
dried cherry tomatoes
balsamic vinegar
Acacia's honey
butter
extra virgin olive oil
salt fine and flakes

Duration: 50 min

Level: Middle

Dose: 4 people

To prepare pork ribs breaded with breadsticks and hazelnuts, cleaned well, with a knife, the bone of the chops, depriving it of any residual skin and fat.
Remove the fat around the edge of the chops: in this way you will prevent the meat from curling during cooking.
beat the meat with a meat pounder leveling the surface which will increase by a third. Put in the fridge.
whisk finely hazelnuts in a mixer, but for a few seconds at a time, so as not to make them oily by heating them. Finely whisk the breadsticks.
Jumbled up with your hands, in a large baking dish, grissini and hazelnuts pulverized.
Wash and clean the endive and dandelion and roughly cut them.
Prepare an emulsion: beat with a fork 2 tablespoons of oil with 1 tablespoon of honey, 2 tablespoons of balsamic vinegar and a pinch of salt. Add the roughly chopped sun-dried tomatoes.
beat the eggs in a deep dish. Wet one chop at a time, then pass it in the flour, then again in the egg, finally bread it carefully with the mixture of hazelnuts and blended breadsticks.
Bake chops in a large pan, one or two at a time, with plenty of melted butter.
lay them on a plate lined with kitchen paper. Season with salt flakes and serve immediately with the dandelion salad topped with the balsamic vinegar emulsion.