Braised Pork Ribs & Cherry Pepper Sugo with Rigatoni

By: The Food Hunter

This melt-in-your-mouth Italian pork ribs with pasta recipe is a classic dish enjoyed throughout Italy. Making this meal from start to finish takes between 2 and 2.5 hours; so we typically serve it on Sundays and/or special occasions. I will say though that the sauce actually tastes better made in advance so you can easily make it on the weekend and serve it during the week....Meal prep Italian style.

 

Braised Pork Ribs & Cherry Pepper Sugo with Rigatoni

Ingredients

1 rack of pork spare ribs; cut into single ribs
1/4 cup olive oil
1 large yellow onion, sliced
8 garlic cloves, peeled
6 pickled cherry peppers, stemmed, seeded and quartered
2  35 ounce cans of Italian plum tomatoes
2 bay leaves
6 springs of fresh thyme
2-3 cups of hot water as needed
1 pound rigatoni
2/3 cup grated Parmigiano-Reggiano

Directions 

Season ribs with salt and pepper. Heat the olive oil in a large, heavy braising pan over medium heat. Add as many of the ribs as will fit without touching. Cook, turning occasionally, until browned on all sides, about 10 minutes. 

Remove ribs and drain on paper towels. Repeat with remaining ribs. 

Pour off all but about 4 tbs of fat from the pan. Add the onions, garlic and cherry peppers and cook, stirring, until the onions are wilted and caramelized, about 4 minutes. 

Stir in the tomatoes, bay leaves and thyme. Bring to a boil, scraping the pan to loosen the brown bits stuck to the bottom. 

Tuck the spare ribs into the tomato sauce, season lightly with salt and pepper, and bring to a boil. Adjust the heat to simmering and cook, turning the ribs in the sauce occasionally, until the ribs are fork tender, about 2 hours. 

Ladle some hot water into the pot from time to time as necessary to keep the ribs covered with liquid. 

When the ribs are almost tender, bring 6 quarts of salted water to a boil and stir in the rigatoni. Cook the pasta until done, about 10 minutes. 

Drain the pasta and return to the pot. Spoon in enough of the sauce to coat the pasta generously. Remove from the heat and stir in 2/3 cup grated cheese. Transfer the pasta to a warm platter and top with the spare ribs. Serve immediately.

Caesar- Style Escarole Salad

By: The Food Hunter

Escarole is not a green typically seen in salads (at least I haven’t seen it). Growing up my mother made it sauteed with beans and sausage or in Italian wedding soup.  Recently, I've been enjoying it in this twist on the classic Caesar Salad. If you don't want to use a raw egg yolk a hard-boiled egg works also. This salad makes a wonderful first course...however with added chicken it would be great as a main course. I like it served with JaM Cellers Candy Rose.

Caesar-Style Escarole Salad

(adapted from Bon Appetite)

½ cup coarse fresh breadcrumbs
1 tablespoon olive oil
¼ teaspoon dried oregano
Kosher salt
8 oil-packed anchovy fillets
1 large egg yolk
1 small shallot, finely chopped
1 garlic clove, finely chopped
1 ounce Parmesan, finely grated (about 1 cup), plus more for serving
2 tablespoons white wine vinegar
4½ teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup plus 2 tablespoons olive oil
Freshly ground black pepper
6 cups thinly torn escarole leaves


Preheat oven to 350°. Toss breadcrumbs with oil and dried oregano on a rimmed baking sheet and season with salt. Toast, tossing halfway through for even browning, until golden brown, 8–10 minutes. Let cool.

While the bread is toasting, blend anchovies, egg yolk, shallot, garlic, Parmesan, vinegar, lemon juice, mustard, and Worcestershire sauce in a blender until smooth. With motor running, gradually stream in  oil; blend until smooth and emulsified. Season dressing with salt and pepper.

Toss escarole, dressing in a large bowl season with salt.

Serve salad topped with breadcrumbs and more Parmesan.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill

Everything You Need To Make Italian Zabaglione Like A Pro Including the Best Spirit

By: The Food Hunter

Zabaglione, is a boozy Italian custard found predominately in Italian American restaurants. Zabaglione is made with three basic ingredients; eggs, sugar & liquor, and requires just a tiny bit of work. It makes a wonderful last minute dessert as it is best served warm. The recipe can be doubled or tripled to serve a crowd, and modified to include fresh fruit.

The Spirit
In Piedmont, where Zabaglione is said to have originated, Moscato is often the spirit of choice. Though in American you will most often see Zabaglione made with Marsala. I however prefer using a good Limoncello, like Pallino,  for a more refreshing taste.

The Equipment
As with anything you make it is important to use the correct equipment. A round flat bottomed glass bowl is ideal; as it heats evenly which will prevent the Zabaglione from overcooking and turning into scrambled eggs.

Next choose a pot that for your water bath, that will fit the bottom and about half the sides of your bowl, snugly without the bowl tilting from one side to the other. Finally make sure your pot is tall enough to simmer at least 4 inches or so of water, with a good inch of space between the water and the bottom of the bowl. It is important to make sure the bottom of the bowl does not touch the water.

You will also need is a large sturdy whisk or a hand blender with one beater attached.

For Serving
Although you will want to spoon this delicious custard over everything the more traditional way is serving in a tall wine or flute type glass. If you choose to include fruit that should go at the bottom of the glass with the Zabaglione served over top. Another option is to layer the Zabaglione between pieces of homemade pound cake.

Limoncello Zabaglione
Fruit of choice
5 egg yolks
1 whole egg
1⁄2 cup sugar
1 cup Pallino limoncello
2 tablespoons heavy cream (optional)

Divide the fruit between 6 cups.

Place a glass bowl over a large pot of water to make sure the bowl fits securely and the bottom doesn’t touch the water.

Remove the bowl and bring the water to a simmer over medium heat.

Place the egg yolks, whole egg and sugar in the glass bowl. Whisk together for about 3 minutes, until pale yellow and well-blended. Carefully, place the bowl over the simmering water.

Whisk continuously for about 10 minutes, or until the mixture coats the back of the spoon.

Add the Limoncello and whisk continuously for about 10 minutes, or until the mixture is the consistency of a medium-thick pastry cream.

If you are using the heavy cream, whisk it in now, until blended. Carefully, remove the bowl from the heat.

Spoon the zabaglione over the berries in the wine glasses. Serve immediately.

Tuscan Tuna & White Bean Salad

By: The Food Hunter 

The Tuscan Tuna & White Bean Salad is super healthy and loaded with Mediterranean flavors. If you struggle with getting enough protein in your diet give this easy-to-make salad a try. It uses simple ingredients to create an amazing meal. I recommend using quality tuna since it is the true star of the dish.

 

Wine Recommendation:

 

2019 Corvo Colomba Platino is made using only Insolia grapes. This elegant white is fresh but at the same time bold and well structured. It is one of the best known whites of Sicily.

 

Tuscan Tuna & White Bean Salad   

(adapted from Bobby Flay)

 

Grilled Tuna:

One 1 1/2 pound fresh tuna steak

2 teaspoons ground fennel 

2 teaspoons kosher salt 

1/2 teaspoon freshly ground black pepper 

Canola oil, for brushing

Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl. Brush the tuna with  oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.

Salad Dressing:

2 tablespoons fresh lemon juice

3 tablespoons red wine vinegar 

1 teaspoon Dijon mustard 

1 teaspoon finely chopped fresh rosemary 

2 anchovy fillets, patted dry and finely chopped 

1 clove garlic, smashed to a paste 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/2 cup extra virgin Tuscan olive oil 

 

Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies.
 

 Salad:

One 15-ounce can cannellini beans, drained, rinsed well and drained again

1 cup green olives, pitted 

1/2 bulb fresh fennel, thinly sliced 

1/2 red onion, thinly sliced 

4 ounces baby greens 

1/4 cup chopped fresh basil 

1/4 cup chopped fresh-flat leaf parsley

For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again. Mound the salad on a platter and sprinkle the remaining lemon juice over the top.