Ingredients with Measurements:
- 2 lbs of pork spare ribs (rosticciana)
- 1 fennel bulb, sliced
- 1 orange, sliced
- 1/4 cup of olive oil
- 1/4 cup of balsamic vinegar
- 2 garlic cloves, minced
- 1 tsp of dried oregano
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
3. Place the pork spare ribs in a baking dish and brush the marinade over them.
4. Arrange the sliced fennel and orange around the pork spare ribs.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
6. Remove the aluminum foil and bake for an additional 30 minutes, or until the pork spare ribs are browned and crispy.
7. Let the rosticciana with fennel and orange rest for 5 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours
5. Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 547
- Fat: 38g
- Carbohydrates: 10g
- Protein: 39g
Substitutions for ingredients:
- Pork spare ribs can be substituted with beef spare ribs or lamb spare ribs.
- Fennel can be substituted with celery or onion.
- Orange can be substituted with lemon or lime.
Variations:
- Add sliced potatoes to the baking dish for a complete meal.
- Use different herbs and spices to change the flavor profile, such as thyme, rosemary, or paprika.
- Add a splash of white wine to the marinade for extra flavor.
Tips and tricks:
- Make sure to brush the marinade over the pork spare ribs evenly for maximum flavor.
- Cover the baking dish with aluminum foil to keep the moisture in and prevent the pork spare ribs from drying out.
- Let the rosticciana with fennel and orange rest before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rosticciana with fennel and orange in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the rosticciana with fennel and orange on a platter with the sliced fennel and orange arranged around the pork spare ribs.
Garnishes:
- Garnish with fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Green beans with almonds
Troubleshooting advice:
- If the pork spare ribs are not browning, increase the oven temperature to 400°F for the last 10-15 minutes of cooking.
Food safety advice:
- Make sure to cook the pork spare ribs to an internal temperature of 145°F to ensure that they are safe to eat.
Food history:
- Rosticciana is a traditional Tuscan dish made with pork spare ribs.
Flavor profiles:
- The rosticciana with fennel and orange has a sweet and tangy flavor from the balsamic vinegar and orange, with a hint of licorice from the fennel.
Serving suggestions:
- Serve the rosticciana with fennel and orange with a glass of red wine, such as Chianti.
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Region: Italian