On Sun, 21 Feb 2010 18:55:51 -0800, "Bob Terwilliger"
> wrote:

>Some time ago I saw a description of something called "Tuscan ribs." They're
>given a dry rub which consists of the same spices used for salami and
>oven-cooked until they start to turn tender. Then they're braised in a spicy
>tomato sauce until they're ready to fall off the bone.

Don't have a clue as to the spices needed for salami, but a little
google led me to the Tuscan herbs of Rosemary, sage, basil and
peppermint.

For the spicy tomato sauce, nothing beats IMNSHO a Puttanesca sauce.
>
snippage
>
>3. What should accompany the ribs? I'm tentatively considering Gnocchi alla
>Romana and maybe braised radicchio or rapini.
>
Sounds good to me. I'm on the next flight out for this meal ;-)

>Bob

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/20/10