Spareribs with Tomatoes and Vegetables for Polenta
Spareribs braised with onions, carrots, celery, and tomatoes. The resulting rich sauce is perfect for spooning over soft polenta.
Stewed Pork with Porcini Mushrooms and Juniper
A forest-inspired stew. Pork shoulder slow-cooked with porcini, juniper berries, bay leaves, and anchovies. Tastes like wild game.
Braised Pork Chops with Two Wines (Marsala & Red)
Pork chops braised in a unique blend of Marsala and young red wine, accented with fennel seeds and garlic.
Braised Pork Chops with Sage and Tomatoes, Modena Style
A Modenese classic. Pork chops braised with fresh sage and tomatoes until tender and flavorful.
Braised Pork Chops with Tomatoes, Cream, and Porcini
Pork chops braised in a luxurious sauce of tomatoes, cream, and dried porcini mushrooms, finished with fresh mushrooms.
Drunk Roast Pork (Braised in Red Wine)
A ‘tipsy’ pork roast braised in plenty of red wine until mahogany-dark and tender. Studded with carrots for sweetness and moisture.
Roast Pork with Vinegar and Bay Leaves
A simple, aromatic roast pork. The acidity of the vinegar tenderizes the meat and balances the richness, while the bay leaves add a deep herbal …
Pork Loin Braised in Milk, Bolognese Style
Perhaps the greatest pork dish in Italian cuisine. Pork loin braised slowly in milk, which transforms into golden, nutty clusters of delicious sauce.
Lamb Stew with Ham and Red Bell Pepper
Lamb cubes stewed ‘a crudo’ with garlic and herbs. Finished with strips of ham and sweet red bell pepper.
Lamb Stew with Vinegar and Green Beans
A rustic lamb stew where the meat is browned and deglazed with red wine vinegar, then simmered with fresh green beans.