PORK RIBS WITH POLENTA CUBES AND CHEMICHURRI SAUCE
• COSTINE IL SOLE SRL
• 1 stick of polenta
• 1 bunch of parsley
• 3 cloves of garlic
• 1 fresh spring onion
• 1 chilli
CUBES OF POLENTA AND CHEMICHURRI SAUCE
Cut the polenta into 1 cm slices from which to obtain squares or rectangles. Put plenty of oil in a pan for frying. When it reaches a temperature of about 180 °, soak the polenta for about 10 minutes. Drain the slices very well on kitchen paper, and season with salt and pepper.
Take 1 bunch of parsley and oregano, 3 cloves of garlic, 1 fresh spring onion, 1 red pepper. Wash, dry and chop all the vegetables, season them with oil, salt, pepper and the juice of half a lemon. Let the mixture rest overnight in the refrigerator.
Make a marinade with two garlic cloves, a quartered onion, sage, rosemary, and bay leaf. Pour the white wine into the pan, cover with plastic wrap and let it rest for 2 hours in the refrigerator. Turn on the static oven at 180 °. Remove the ribs from the marinade, massage the meat with your hands and sprinkle everything with pepper. Bake for 1 hour and 40 minutes. After 1 hour of cooking, turn the product over and proceed with cooking.
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