Italian🥩 Meat

Rosticciana con le Olive (Tuscan Pork Ribs with Olives)

Name: Rosticciana con le Olive (Tuscan Pork Ribs with Olives)
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 800 g Pork ribs; 300 g Tomato passata; 200 g Pitted black olives; 2 Garlic cloves; ~3 tbsp Extra virgin olive oil; ~½ tsp Salt

⏱ 75 min

A hearty traditional Tuscan dish of pork ribs slowly braised in tomato sauce until tender and succulent. Pitted olives release their savory depth into the sauce, creating a perfect balance between the sweetness of tomatoes and the rich intensity of olives. A recipe that celebrates patience and simple ingredients, filling the kitchen with comforting aromas—best served with good rustic bread.

Adapted from a video by Casa Pappagallo

Rosticciana con le Olive 🍖 Ricetta Toscana Succosa e Super Saporita

Watch on YouTube

Ingredients

Pork ribs800 g
Tomato passata300 g
Pitted black olives200 g
Garlic cloves2
Extra virgin olive oilto taste~3 tbspest.
Saltto taste (adjust based on olive saltiness)~½ tspest.

Steps

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1
Heat a heavy-bottomed pot and add a little olive oil with the garlic cloves to infuse the oil with flavor.
2
Add the pork ribs to the pot and brown them well on all sides over medium heat to develop a golden crust.
3
Pour in the tomato passata carefully as it may splatter, then reduce the heat to low.
4
Add the pitted olives and taste them to assess their saltiness before adding additional salt if needed.
5
Cover the pot and braise gently for at least one hour, checking occasionally and adding a splash of water if the sauce becomes too dry.
6
Once the ribs are very tender, taste and adjust the seasoning if needed. The sauce should be rich and flavorful.
7
Serve with crusty rustic bread to soak up the delicious sauce.

Rosticciana con le Olive (Tuscan Pork Ribs with Olives)

Ingredients

Steps

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