Another first rate, easy to follow recipe from this book. The only slight change I would make would be to reduce the quantity of oil, which was a little over the top, whther it is authentic or not. Otherwise excellent. From Claudia Roden – The Food of Italy, pg. 286
Really simple, very fresh thanks to the amount of lemon zest, but I wouldn’t change it. Should have pepper, really can’t see why you would exclude it. Nice, quick dish for a weeknight. Definitely room for playing around with it. The recipe includes the helpful advice to continually turn the pasta whilst simultaneously preparing the kale, which will no doubt result in impressive contortions from those who don’t have a helper. Incidentally the amount of kale suggested is too much, or the type of kale used is very different. We used 200g of purple kale and wouldn’t even think of…
No knife tough enough to cut the ribs down to size, but this looks very appealing. Shouldn’t have added the onion at this point, but never mind. The ribs look delicious in this mixture. Looks great! Tastes very nice to. I love the sherry in this, used instead of sherry vinegar. Unfortunately the liquid didn’t get a chance to reduce properly. The ribs were a total pain to eat as well… Although certainly will have added depth of flavour. This will be significantly better as leftovers, with the ribs pulled from the bones and the sauce thickened. The chaos cooking…