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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Rosticciana
by Wen Zientek-Sico

This simple and savory dish is a divine way to prepare pork ribs. Very common in Tuscany, the flavors of garlic, rosemary, olive oil, salt, and pepper combine for a wonderful and easy to make entrée that is suitable for almost any occasion. They are much easier and faster to make than barbecued or other style ribs as well.

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Rosticciana

This simple and savory dish is a divine way to prepare pork ribs. Very common in Tuscany, the flavors of garlic, rosemary, olive oil, salt, and pepper combine for a wonderful and easy to make entrée that is suitable for almost any occasion. They are much easier and faster to make than barbecued or other style ribs as well.

6 large garlic cloves
3 tablespoons fresh rosemary
1 tablespoon olive oil
Salt
Freshly ground black pepper
4 pounds country-style pork ribs

Mince the garlic cloves and rosemary together and combine with the olive oil, salt, and pepper. Rub the garlic mixture all over the ribs, wrap tightly and refrigerate for at least 12 hours and up to 36 hours. Preheat the oven to 325 degrees. Place the ribs in a shallow roasting pan and bake for 30-40 minutes or until the meat reaches 155 degrees in the thickest part of the rib.

Makes 8 servings.

Preparation Time: 5 minutes
Marinating Time: 12 hours
Cooking Time: 40 minutes
Total Time: 12 hours, 45 minutes

Related Products


Under the Tuscan Sun: At Home in Italy
Under the Tuscan Sun: At Home in Italy
by Frances Mayes
A beautifully written book about life and food in Tuscany, Under the Tuscan Sun is filled with wonderfully evocative vignettes about Tuscan life and Mayes' experiences renovating a Tuscan villa. While more about the renovation experience than brilliant insight into the culture or food of Tuscany, there are plenty of wonderful spots for the foodlover. Many of the recipes do grasp the essence of Tuscany, and the book makes for a great escape, especially in the middle of a cold and dreary winter.