Dear friend,
I suggest this recipe for Christmas dinner: Tudor's pork ribs.
Ingredients for four people:
eight fine pork ribs, 800 ml of beer (preferably dark), two or three tea cups beef stock, two cloves of garlic, salt (to taste), pepper (to taste) , olive oil and a pinch of thyme.
Preparation:
Take the ribs and clean them from the excess fat, if you do not want to have a dish too greasy.
A little of fat is fine (actually prevents the meat from drying out), but when it is too much, the dish becomes greasy, as there is also the olive oil.
Season the ribs "massaging" with salt and pepper.
Put the meat in a greased pan with a drizzle of olive oil and the garlic cloves and let it burn on the fire until it forms a nice crust on the surface. The meat should sizzle.
This will ensure that when soldering the meat is boiled.
If you do not like the taste too strong by two cloves garlic, remove the green part.
When the meat is browned, pour into the pan and cook until the beer the beer will not be reduced by half.
I recommend the beer should not be cold!
Throw in the thymus.
When the beer is reduced, pour the broth into the pan and cover with aluminum foil.
Put the pan in the preheated oven and ventilated at 180 ° C for about 30 minutes.
Pull out the pan, remove the lid foil, turn the ribs, cover the pan with aluminum foil and put it back in the oven for another 30 minutes.
After thirty minutes, take out the pan and let rest the ribs for about 10 minutes.
These ribs may accompany the "Risotto alla pilota", doing a more an "international" version of the mantuan " Risotto col puntel ".
Now, this dish was that I thought England studying the era of the Tudor dynasty (1485-1603).
During that time it was easy to get sick of cholera.
The City of London at that time was similar to Venice.
It was watered by several small rivers (as well as from the Thames) and these small rivers (which today are conveyed in the underground tunnels of the London sewerage system) were used as sewers and open sky.
In many houses there was no running water.
So, you can imagine what happened.
Since the water was polluted, the British families of that era gave their children the beer.
Except olive oil (which in all probability was only present at court) ingredients are typical English food in those years.
The thymus was used since the Middle Ages and has the property to make it more digestible foods.
The food must not only be eaten well known and studied.
Food is culture and history. Even so, I do reviews.
Best regards.
Ingredients for four people:
eight fine pork ribs, 800 ml of beer (preferably dark), two or three tea cups beef stock, two cloves of garlic, salt (to taste), pepper (to taste) , olive oil and a pinch of thyme.
Preparation:
Take the ribs and clean them from the excess fat, if you do not want to have a dish too greasy.
A little of fat is fine (actually prevents the meat from drying out), but when it is too much, the dish becomes greasy, as there is also the olive oil.
Season the ribs "massaging" with salt and pepper.
Put the meat in a greased pan with a drizzle of olive oil and the garlic cloves and let it burn on the fire until it forms a nice crust on the surface. The meat should sizzle.
This will ensure that when soldering the meat is boiled.
If you do not like the taste too strong by two cloves garlic, remove the green part.
When the meat is browned, pour into the pan and cook until the beer the beer will not be reduced by half.
I recommend the beer should not be cold!
Throw in the thymus.
When the beer is reduced, pour the broth into the pan and cover with aluminum foil.
Put the pan in the preheated oven and ventilated at 180 ° C for about 30 minutes.
Pull out the pan, remove the lid foil, turn the ribs, cover the pan with aluminum foil and put it back in the oven for another 30 minutes.
After thirty minutes, take out the pan and let rest the ribs for about 10 minutes.
These ribs may accompany the "Risotto alla pilota", doing a more an "international" version of the mantuan " Risotto col puntel ".
Now, this dish was that I thought England studying the era of the Tudor dynasty (1485-1603).
During that time it was easy to get sick of cholera.
The City of London at that time was similar to Venice.
It was watered by several small rivers (as well as from the Thames) and these small rivers (which today are conveyed in the underground tunnels of the London sewerage system) were used as sewers and open sky.
In many houses there was no running water.
So, you can imagine what happened.
Since the water was polluted, the British families of that era gave their children the beer.
Except olive oil (which in all probability was only present at court) ingredients are typical English food in those years.
The thymus was used since the Middle Ages and has the property to make it more digestible foods.
The food must not only be eaten well known and studied.
Food is culture and history. Even so, I do reviews.
Best regards.
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