Swiss chard. A vegetable with large, dark leaves and fleshy ribs, mainly of a creamy white but sometimes a vibrant red. Leaves are cooked in the same way as spinach. The ribs are peeled and cut into manageable chunks and boiled or added to soups or stews. They are tender when young, stringy when old.
Pork ribs and spare ribs braised on a bed of garlic and sage with white wine.
Costine di maiale alla trevigiana are spare ribs sautéed with garlic and sage and then braised in white wine.
Beef cut. Rib. Taken from between the ribs and brisket, this cut is equivalent to short ribs or rolled ribs. Braise or pot roast.
