Menu
Menu
4 servings:
Cut or ask a butcher to each rib from the rack of ribs separately. Prepare a base for the ribs by slicing the onion, garlic, carrot and celery thinly before mashing them together into a bowl.
Put the mixture in a pan, wide enough to cover the ribs in a single layer, with a spoonful of oil.
Place the pan over medium heat and let it fry for a minute, then place the ribs in the bowl and continue browning, sprinkling them occasionally with the wine and 2 tablespoons of balsamic vinegar.
Once the wine has evaporated, pour the tomatoes into the pan, add salt, laurel leaf, stir, cover and cook over a moderate flame, stirring occasionally.
Remove the ribs from the heat and let them cool. The ribs can be served on their own or with polenta, pasta or vegetables.
Suggested Wine:
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
