Ingredients with Measurements:
- 2 lbs pork ribs
- 1 cup pitted green olives
- 1/4 cup capers
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup chicken broth
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 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, mix together the olive oil, red wine vinegar, chicken broth, oregano, garlic powder, salt, and pepper.
3. Place the pork ribs in a baking dish and pour the marinade over them. Make sure the ribs are coated evenly.
4. Cover the baking dish with aluminum foil and bake for 1 hour.
5. After 1 hour, remove the foil and add the olives and capers to the baking dish. Return to the oven and bake for an additional 30 minutes, or until the pork is cooked through and the olives and capers are slightly browned.
6. Remove from the oven and let the ribs rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 550
- Total fat: 36g
- Saturated fat: 9g
- Cholesterol: 120mg
- Sodium: 1100mg
- Total carbohydrates: 8g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 45g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or lamb ribs.
- Green olives can be substituted with Kalamata olives or black olives.
- Red wine vinegar can be substituted with balsamic vinegar or apple cider vinegar.
- Chicken broth can be substituted with vegetable broth or beef broth.
Variations:
- Add chopped tomatoes or roasted red peppers for a more colorful dish.
- Use fresh herbs instead of dried herbs for a fresher flavor.
- Add a splash of white wine for a more complex flavor.
Tips and tricks:
- Marinate the pork ribs overnight for a more intense flavor.
- Use a meat thermometer to ensure the pork is cooked through.
- Serve with a side of roasted vegetables or a simple salad.
Storage instructions:
- Store leftover rosticciana in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the rosticciana on a platter with the olives and capers scattered on top.
Garnishes:
- Garnish with fresh parsley or basil.
Pairings:
- Serve with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Roasted vegetables, such as carrots, broccoli, or Brussels sprouts.
- Simple salad with mixed greens and a vinaigrette dressing.
Troubleshooting advice:
- If the pork is not cooked through after the allotted time, cover with foil and return to the oven for an additional 10-15 minutes.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Rosticciana is a traditional Tuscan dish that dates back to the Middle Ages.
Flavor profiles:
- The pork is savory and slightly sweet from the marinade, while the olives and capers add a salty and tangy flavor.
Serving suggestions:
- Serve the rosticciana family-style on a large platter with a side of roasted vegetables and a simple salad.
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Region: Italian