Chef Cesare Casella shares his signature touch in this recipe for Rosemary and Olive Pork Ribs.
4 pounds pork ribs, cut into individual ribs
Salt and fresh ground black pepper to taste
4 tablespoons extra-virgin olive oil
4 cloves garlic, roughly chopped
4 tablespoons roughly chopped fresh rosemary
1/2 cup white wine
1 (15-ounce) can Italian tomatoes, drained and cut in pieces
1/2 cup Italian black olives
1. Preheat the oven to 400 degrees. Rub the ribs with salt and pepper. Place them in a roasting pan and roast in the oven for 10 minutes. Drain any liquid the ribs give off.
2. Add the olive oil, garlic, rosemary, and stir to coat the ribs. Return the pan to the oven until the garlic starts to soften, about 8 minutes, then add the white wine. When the wine reduces completely, after approximately 15 minutes, turn the rubs and add the tomatoes, distributing them evenly. Taste and adjust the seasoning for salt and pepper. Roast the ribs for another 25 minutes. Just before they are ready, add the olives. Serve immediately.
Chef Cesare Casella is best known as “the chef with the rosemary”. For the past 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Today, Chef Casella is the owner and executive chef of two Italian restaurants in New York City. He is the Dean of Italian Studies at the International Culinary Center and serves as Chief of the Department of Nourishment Arts at The Center for Discovery, where he works to raise awareness about sustainability and nutrition.
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