DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 60 MIN SERVINGS: 4 COST: MEDIUM
4 SAUSAGES POSSIBLY WITHOUT FENNEL SEEDS
12 PORK RIBS
1/2 GUINEA-HEN (YOU CAN SUBSTITUTE WITH CHICKEN)
1 CAN DICED TOMATOES
1 CAN BLACK OLIVES
1/2 CUP MARSALA WINE
1/2 CUP WHITE WINE
3 GARLIC CLOVES WITH THE SKIN
SAGE
5 TBLSPOONS EXTRA VIRGIN OLIVE OIL (TO COAT THE PAN)
SALT TO TASTE
RECIPE
IN A LARGE FLAT PAN, OVER HIGH HEAT, PLACE THE OLIVE OIL, GARLIC, SAGE, SAUSAGE, RIBS, HEN AND SALT
LET THE MEAT BROWN VERY WELL ON ALL SIDES
ADD THE MARSALA WINE AND COVER, LOWER THE FLAME TO MEDIUM- LOW. LET THE MEAT COOK, TURNING IT OCCASIONALLY) UNTIL THE WINE IS COMPLETELY EVAPORATED (20 TO 30 MINUTES)
ADD THE WHITE WINE AND COVER. LET THE MEAT COOK, TURNING IT OCCASIONALLY) UNTIL THE WINE IS COMPLETELY EVAPORATED (20 TO 30 MINUTES)
MAKE SURE THE MEAT IS BROWNING EVEN AFTER THE WINES ARE EVAPORATED
ADD THE TOMATO AND STIR
ADD THE OLIVES AND STIR
COOK UNCOVERED UNTIL EVERYTHING HAS REDUCED
THIS DISH IS VERY GOOD, MAYBE BETTER, IF YOU PREPARE IT THE DAY BEFORE AND HEAT IT THROW BEFORE SERVING. SERVE HOT WITH A SIDE DISH OF YOUR CHOICE AND ITALIAN BREAD.