Veal ribs are one of the loved second course in Rome, where they are often accompanied with potatoes and tomato sauce, to be served with a good red wine.
The recipe is easy and fast, and really nutritious. It can be a main course as well, as a single dish.
Potatoes are in fact the best side for this meat, because have a neutral and sweetish taste.
You can change the recipe, replacing the veal, with pork or lamb chops.
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
people
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Ingredients
- 400 g veal ribs
- 400 g potato
- ½ liter vegetable stock hot
- 200 g Tomato sauce
- 5 tbsp olive oil extra virgin
- 1 sprinkle Black pepper
- 1 clove garlic
- 1 pinch salt
Ingredients
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Instructions
- Peel the potatoes (1), then cut them into cubes (2) and leave aside (3). saucer.
- In a medium pot pour three spoons of extra virgin olive oil (4) and a clove of garlic without peel (5). Once hot, add the potatoes (6).
- Add some salt (7), and sprinkle with freshly ground black pepper (8). Stir carefully spoon (9), lowing the flame, for 5 minutes.
- Pour the vegetable stock (10) and let cook covering with a lid (11), for about 15 minutes with high fire. Then pour the tomato sauce (12) and stir. Let cook for another ten minutes, covering with a lid.
- Now add the veal ribs (13) and sprinkle with some salt (14). Pour as well some vegetable stock (15) and cook for about 20 minutes, lowing the heat. Once done, serve on the table very hot.
Recipe Notes
