The silver filigree work of Andrea Usai and his family’s Sardinian atelier will be on view at this year’s International Folk Art Market. The art, textiles, ceramics, jewelry, and more on offer at IFAM every summer are beautiful vessels of culture. They carry the history, heritage, and personal creativity of their makers…and enable us to carry these messages home when we purchase. The Usai family, with roots in Sardinia, brought us our Costole a la Mamma Con Polenta to celebrate their heritage.
What is Costole?
“Costole” is the Italian word for “ribs,” in this case pork ribs. In Italian cuisine, costole are a popular dish for grilling or roasting. The term can also be used to describe various types of ribs, from those of lamb to beef, depending on the region and the preparation style. The spicy sauce in this dish is typical of southern Italy. The Usai family pairs the ribs with polenta, a versatile cornmeal-based dish.
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Costole a la Mamma con Polenta
Description
A family recipe from Andrea Usai.
Ingredients
- 1 kg pork ribs (costole)
- ½ cup marsala wine
- 1 tbsp tomato paste
- 4 tomato cans (passata)
- 2 pepperoncini
- Salt to taste
- ½ tsp sugar
- Fresh basil leaves
- Polenta (store-bought or made separately)
Instructions
- Roast ribs on high flame in a pan without oil until brown. Add masala and stir until evaporated. Coat the ribs with tomato paste and stir-fry for a further minute. Now add the tomato cans, pepperoncini, salt, sugar.
- Rinse tomato cans with water; add the water to the tomato sauce.
- Cover and simmer for approximately 2 hours on low heat until tomato sauce thickens and ribs are tender and soft. Finally add fresh basil leaves to taste. Serve with polenta.
Photography by Dave Bryce
Styling by Keith Recker
Recipe by the Usai Family
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