Schiacciata con tagliata di RIBS DI MAIALE al Carbone Vegetale e crema di aglio nero by @federicofusca
2h30
Medium
4 servings
🍖
2 kg
Rosticciana Di Maiale
🌭
100 g
Senape
100 g
Barbecue
🧂
RUB Sale Aromatico, Carbone Vegetale
🍞
1
Schiacciata Toscana
🧄
1 head
Aglio Nero
🫒
Olio Evo
🌿
Gambi Di Prezzemolo
🌶️
2
Peperoncini Secchi
💧
Acqua
Preparation Steps
Step 1/4
Marinate ribs with mustard, barbecue sauce, and RUB.
Step 2/4
Cook ribs on grill until tender.
Step 3/4
Blend black garlic, olive oil, parsley stems, dried chili, and water for the cream.
Step 4/4
Serve ribs on Schiacciata Toscana with black garlic cream.
Composition
Ingredients
Types
Meat, Condiments, Bread, Vegetables, Herbs, Spices, Liquids
Ingredients
Rosticciana di maiale, Senape, Barbecue, RUB sale aromatico, carbone vegetale, Schiacciata Toscana, Aglio nero, Olio evo, Gambi di prezzemolo, Peperoncini secchi, Acqua
Allergens
Gluten
Dietetics
Dietary regimen
Keto, Paleo
Calories
850 kcal
Macro nutrients
Protein: 65g, Carbohydrates: 35g, Sugar: 5g, Fat: 55g, Fiber: 5g
Nutritional Information
Minerals
Calcium: 50mg, Iron: 2.5mg, Potassium: 750mg, Sodium: 1200mg
Vitamins
Vitamin A: 150µg, Vitamin B6: 0.6mg, Vitamin C: 2mg, Vitamin E: 1.5mg, Vitamin K: 20µg
Preparation
Time Information
Preparation
30 minutes
Cooking
2 hours 0 minutes
Overall
2 hours 30 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
Grill, Blender
Appliances
Oven
Type
Type
Type Of Dish
Main Course
Occasions
Dinner, BBQ
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Crunchy, Juicy
Flavors
Smokey, Spicy
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
fridge : 3 days (in an airtight container)