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Italian stew
Italian stew of ribs with vine tomatoes and white wine.
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Ingredients
Directions
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Chop the onions and finely chop the garlic.
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Cut the ribin pieces of 2 x 2 cm.
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Mix the meat in a bowl with pepper, salt and flour.
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Wrap around the bunch of herbs, from start to finish, a good piece of kitchen rope. Secure with a button.
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Heat 1/3 of the oil in a frying pan and bake 1/3 of the meat brown. Take out of the pan. Bake the remaining 2 portions of meat in the same way.
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Heat the oil in the pan and fry the onion and finely chopped garlic over low heat for 5 minutes.
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Raise the heat and add the tomato puree. Heat for 1 min.
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Cut the tomatoes into cubes. Add with the wine, Italian herbs and meat to the tomato paste mixture. Bring to boil.
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Leave to simmer for 2 hours on low heat, with the lid half on the pan. If the sauce is too thin, let it cook without a lid on a high heat. Season with pepper and salt.
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Grate the yellow skin of the lemon. Slice the parsley and garlic very finely and mix with the lemon zest. This mixture is called gremolata.
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Sprinkle the meat just before serving with the gremolata. Bon appétit! .
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Nutrition
440Calories
Sodium5% DV111mg
Fat46% DV30g
Protein64% DV32g
Carbs3% DV10g
Fiber8% DV2g
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