Thursday, April 17, 2008

Chili Ribs with Spigarella

Chili Rubbed Baby Back Ribs
We cook these in the Ron Popeil "Set it and forget it" Showtime Rotisserie Grill for exactly 38 minutes. We parboil them for 15 minutes prior, then rub them with Alexis' no-fail wet rub and in less than an hour we have succulent, spicy ribs.

The spigarella is an Italian heirloom green that is a but bitter, and stands up well to meat.

Spigarella with Pine Nuts
-1 lb spigarella
-1 handful pine nuts
-salt and pepper to taste
-juice of 1/2 lemon

Toast the pine nuts in a dry pan until browned. Add a bit of olive oil, then the greens and sautee until tender. Season with salt, pepper and lemon.

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Hello, I'm hoping to post your spigariello recipe and your agretti recipe you've recently posted on your blog in our Two Small Farms newsletter, I'm not sure how to contact you otherwise, you can of course delete this comment and just email me if you like. thanks.

chardgirl27 at yahoo dot com

signed: Julia at Mariquita Farm
me again: I'd of course post back to your blog and mention your cookbook too! :-)

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