INGREDIENTS:
 | 500 grams
(approx. 17.6 ounces) of rosticciana (pork ribs) |
|
2 tablespoons of olive oil |
|
fennel seeds |
| 1/2 cup of white wine |
|
salt and pepper |
|
PREPARATION:
| Cut the ribs
into small pieces and put them in an cast iron pan with the oil and fennel
seeds. Let it brown, first slowly, and then more quickly, turning up the
heat. When the meat is nicely browned, pour the wine over it and add salt
and pepper to taste. Serve hot with a side dish of salted rape with oil and
garlic. |
|