Sciabbó

Botch · March 3

Sciabbó is an Italian dish I've never heard of, but it sounded interesting with a couple odd ingredients. Two lbs country-style pork ribs, dry-brined and grilled just long enough to get some color, then cooked overnight in the slow cooker with onion, tomato paste, 28 oz crushed tomato and 1.5 cups red wine; then this morning pork is shredded in the sauce and 1 Tbs cocoa powder and 1/2 tsp cinnamon added:

Served over pappardelle w/Parmesan:

Image: https://us.v-cdn.net/5017260/uploads/editor/29/ky8geqwoh0o3.jpg

It looked really good, and the whole house smelled wonderful this morning, but it was... meh. Tomorrow when I reheat the ragu I'll be adding a Tbs or so of black pepper, think that's what this needs.
To the Been There, Cooked That file.

GrateEggspectations · March 3

That just looks and sounds so good. I’m surprised it was a misfire from your perspective. Did the recipe call for salt to taste, and did you add any?

Canugghead · March 3

Italian mole! Looks amazing though. Also wondering if you pre fry the onion?

LetsEat · March 4

Possibly brighten the flavor with a finishing acid like red wine vinegar.

Botch · March 4

Salt level was fine, onions were pre-fried; if the black pepper doesn’t do it tomorrow I’ll try some vinegar. Thanks guys.

Gulfcoastguy · March 4

That looks great and country style ribs are on sale at Rouses through tomorrow. Just any old red wine?

Botch · March 4

Gulfcoastguy said:

That looks great and country style ribs are on sale at Rouses through tomorrow. Just any old red wine?

Any wine is good enough for cooking, except the “cooking wine” sold at the grocer (with added salt so they can $ell it there). Mine came out of a box, and I cut myself pulling out the plastic spigot.

I like using boxed wine for cooking, since it keeps for a long time as no air is introduced to the bag, ie no oxidation.

Gulfcoastguy · March 4

Yeah the only bottle I have around is a bottle of Marsala. I got in when I thought I had a hankering to make Chicken Marsala then remembered that I actually made Chicken Marengo 30 plus years ago. That is a great dish that you should try. It was in my first cookbook by Double Day.

fishlessman · March 4

for day two, i would add the wine, some fish sauce, and red pepper flakes

i keep a supply of different wines in the tiny 4 pack bottles in a cabinet, no space in the fridge for open boxes

Paolo · March 5

Never heard of it either! I had to look it up on google.
Looks really delicious and very well done

YukonRon · March 10

My recipes that call for x amount of wine, typically is administered in the “kick it up a notch” manner, adding a couple extra glugs.

Turns out well.

55Kevy · March 12

No garlic or other herbs?? And another vote for a splash of acid (red wine vinegar).

Sciabbó

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