I tried out this recipe from the book “in cucina con Nadia & Giovanni Santini” for a dinner party with friends and it was a massive success. To give you some context, Nadia won the Veuve Cliquot World’s Best Female Chef prize in 2013 and cooks with her son Giovanni in the 3-Michelin-stars restaurant “Il Pescatore”.

So, ask your friends to provide abundant quality red wine and buy lots of ribs (they happen to be inexpensive). Here I am giving you the recipe for 12 ribs (4-6 people). Rub the ribs with salt and pepper and put them in a pan that can be placed in an oven, together with 1 litre of water, 50 ml of extra-virgin olive oil, the lemon juice of 1 lemon and 1 rosemary branch. Yes, you have to put it all together before you turn the flame on.

Cook them on a medium flame until all of the water has evaporated, then either place them in the oven (180°) or leave them in the pan. It is going to take around 50 minutes (minimum, in my experience) to make the water evaporate. Take them out when they have properly browned. If you opt for the pan, make sure to turn them continuously.

Have the parsley sauce ready to pair them with. For 6-8 people, start by finely chopping 1 bunch of parsley and putting it in a small bowl. Cover it with extra virgin olive oil (3 table spoons), add 1 undressed garlic clove cut in half and a pinch of salt and pepper. Add also the juice of half a lemon and 1 table spoon of white-wine vinegar. Your sauce is now ready. Enjoy.