ViLco wrote:

>> 3. What should accompany the ribs? I'm tentatively considering
>> Gnocchi alla Romana and maybe braised radicchio or rapini.
>
> This dish makes me think of a dish I usually make in winter with spare
> ribs cut short: sautee a lot of minced onion and garlic in EVO oil, then
> add the ribs, some white wine, let go 15 minutes and then plain tomato
> sauce. The spices are up to me and I usually add some ground white or
> black pepper and a bay leaf. Wonderful on polenta!
> But since the recipe you talk about is named after Tuscany, look for
> "pici", they're a tuscan kind of big spaghetti made with just flour and
> water, no eggs. In the area between Grosseto and Siena, however, some
> people uses the egg whites. They are wonderful with strong, rich dressings
> and era really easy to make.

Lin doesn't care for polenta, so I'd settled on making the gnocchi instead.
I'd forgotten about pici! Yes, pici would probably be very good with the
braised ribs. Unfortunately, I don't think I'll have time to make them for
this dinner.

Thanks for all the information, including the parts I snipped.

Bob