Economy Gastronomy by Allegra McEvedy & Paul Merrett

Author:Allegra McEvedy & Paul Merrett [McEvedy, Allegra & Merrett, Paul]
Language: eng
Format: epub
ISBN: 9781405946841
Publisher: Penguin Books Ltd
Published: 2020-02-04T00:00:00+00:00

GARGANELLI PASTAP

RIBS AND BEANSA

serves: 6–8 preparation time: 25–30 minutes cooking time: 2 hours

There’s a grand misunderstanding about the difference between how long you have to cook for and how long it takes to cook. This dish takes a while from start to finish, but with little time input from the cook; it’s the meat that does the work, not you. Bang-it-in-the-oven-and-walk-away cooking is the way forward for those who like flavour on a budget. It’s one of my favourite ways of cooking and eating, especially as it’s leaning towards finger food – it’s good to get involved with your supper.

When buying the ribs, you want the little pieces for this, so either buy short ribs or ask your butcher to cut the long ones into thirds, or do it yourself at home, which is easy but requires a proper big chef’s knife or cleaver.

for the marinade

2 red chillies, finely chopped

1 tablespoon oregano

5 cloves of garlic, finely chopped

½ teaspoon smoked paprika

extra-virgin olive oil

1.2kg pork ribs

600g pork belly, either one piece or 4 thick slices

1 large red onion, peeled and cut into large dice

2 carrots, peeled and cut into 1cm slices

2 x 400g tins beans (haricot, borlotti or chickpeas)

2 peppers, ideally 1 red and 1 green, deseeded and cut into 2–3cm chunks

1 x 400g tin of chopped tomatoes

3 tablespoons red wine or sherry vinegar

500ml chicken stock

salt and pepper

extra-virgin olive oil

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