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Roman recipes

Spare ribs with cardoons


1,2ìkg spare ribs
700 g cardons
150 g extra virgin olive oil
150 white wine
40 g onion
150 g peeled tomatoes
Salt and pepper

Cut the ribs into strips three fingers wide and cook them on a low flame with oil and the finely chopped onion. As soon as they have browned, add the wine in two separate batches and make it evaporate on a high flame. Lower the flame and continue to cook for 40 minutes; if necessary add some hot water from the cooking deposit.
Add the tomatoes and cook for another 10 minutes. Add the peeled and cut cardoons (into strips), as well as salt and pepper (not too much), stirring often. Cook for half an hour.  Serve tepid.

Related to: Secound courses