Costole a la Mamma con Polenta

The art, textiles, ceramics, jewelry, and more on offer at the International Folk Art Market 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.

Because food is another way in which culture makes its way around the world, we asked five of IFAM's artists to share recipes they make and eat with gusto. You can make them for your friends and family and share your thoughts about beauty and craft in the conversation that will doubtless kindle and spark. Enjoy!

Costole a la Mamma con Polenta Recipe

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.

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

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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