Costine Al Iavècc are a tasty first course typical of Piemonte. The pork ribs are flavored with thyme, basil, pepper and salt, and can be enriched with garlic if desired. Marinating in dry red or dry white wine makes the ribs even more flavorful. This dish requires a long slow cooking time, which renders the meat tender and succulent.
Place the ribs cut in half in a medium-sized pan
When arranging them, take care to place their fatty side in direct contact with the bottom of the pan
Move the pan to the heat and let the ribs cook (almost roast), turning them often
After five to ten minutes add the mixed aromatics (thyme, basil, pepper and garlic) and then immediately add the wine, pouring it gradually in small amounts so as to keep the ribs always moist
(Keep in mind that the wine should not be cold)
Let it cook for another hour and a half
Fifteen minutes before the end of cooking, add salt
Bring the pan to the table and serve the ribs hot directly onto plates
Pan
Marinating container
Store in the refrigerator in an airtight container for up to 3 days
Costine Al Iavècc is a dish of the Piedmontese tradition characterized by a long marination and slow cooking
Italia, Piemonte
| Energy (kcal) | 188.86 |
| Carbohydrates (g) | 0.06 |
| of which Sugars (g) | 0.06 |
| Fat (g) | 13.23 |
| of which Saturates (g) | 4.67 |
| Protein (g) | 10.34 |
| Fiber (g) | 0.01 |
| Sale (g) | 0.04 |
