Puntine di Maiale con Polenta: Pork Ribs with Polenta (Mario Batali) Recipe

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Puntine di Maiale con Polenta: Pork Ribs with Polenta (Mario Batali)
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Ingredients
23
Count
Nutrition
646
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  1. 2 cups basic tomato sauce, recipe follows
  2. Trim the excess fat from the meat. If the pork is in 1 piece, separate it into pieces by cutting between the ribs. Heat the oil in a 12-inch saute pan over medium-high heat. Add the meat in a single layer. Take about 20 minutes to brown it slowly, until dark brown and crusty on all sides. Remove the meat to a platter.
  3. Keep the heat at medium as you stir in the onion and parsley. Cook 10 minutes, or until golden brown, taking care not to burn the glaze in the bottom of the pan. Stir frequently. Stir in the bay leaves and spices. Return the meat to the pan, turning to coat it with the vegetables and seasonings. Pour in the wine, adjusting the heat so that it bubbles slowly. As the wine cooks down over 10 to 15 minutes, use a wooden spatula to scrape up the browned bits at the bottom of the pan.
  4. Add the tomato sauce. Stir in the olives, and bring the mixture to a very slow bubble over low heat. Cover tightly and cook over low heat 1 hour. Season with salt and pepper. Skim any fat from the surface of the sauce.
  5. Sprinkle basil over and serve with grilled polenta.
  6. Basic Tomato Sauce:
  7. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
  8. Yield: 4 cups
  9. Grilled Polenta:
  10. In a medium saucepan, bring the water to a boil. Add the polenta, gradually, stirring constantly with a whisk. Lower heat to a simmer, season with salt, and cook 5 to 7 minutes, until the consistency of thick oatmeal. Pour the polenta into a clean, but not greased 9 by 13-inch baking dish and allow to cool for 30 minutes.
  11. Preheat the grill or broiler. Cut the polenta into quarters, then halve each quarter diagonally to make 8 wedges. Brush the wedges with 1 tablespoon of olive oil, set over the grill, and cook until slightly charred and crispy, about 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 645.8 Kcal (2704 kJ)
Calories from fat 323.13 Kcal
% Daily Value*
Total Fat 35.9g 55%
Cholesterol 209.74mg 70%
Sodium 511.71mg 21%
Potassium 1096.44mg 23%
Total Carbs 13.98g 5%
Sugars 1.5g 6%
Dietary Fiber 1.92g 8%
Protein 60.95g 122%
Vitamin C 6mg 10%
Vitamin A 0.6mg 21%
Iron 4.3mg 24%
Calcium 116.8mg 12%
Amount Per 100 g
Calories 133.26 Kcal (558 kJ)
Calories from fat 66.68 Kcal
% Daily Value*
Total Fat 7.41g 55%
Cholesterol 43.28mg 70%
Sodium 105.59mg 21%
Potassium 226.25mg 23%
Total Carbs 2.89g 5%
Sugars 0.31g 6%
Dietary Fiber 0.4g 8%
Protein 12.58g 122%
Vitamin C 1.2mg 10%
Vitamin A 0.1mg 21%
Iron 0.9mg 24%
Calcium 24.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.5
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium

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