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https://www.raiplay.it/programmi/esem... - Barbara De Nigris prepares the farmer's dish. Ingredients: 800 g cabbage, 400 g luganega sausage, 300 ml white wine, 500 ml meat broth, juniper berries, bay leaves, salt, pepper, 100 ml extra virgin olive oil, 600 g pork ribs, 600 g yellow potatoes, 150 g bacon, 20 g butter, rosemary, 180 g mixed soffritto Procedure: Place the ribs in a baking dish and cover them with white wine and extra virgin olive oil, then season with rosemary and ground pepper. Add salt, cover with aluminum foil and cook in a hot, static oven at 170° for 90 minutes. Remove the foil and cook for another 10 minutes at 200°. In a large pan, brown the diced bacon. When it is golden brown, remove it and, in the same pan, with the bacon fat, fry the chopped celery, carrot and onion, also adding the butter and sausages. Pour in the wine and, when the sausages are golden brown, remove them. In the saucepan, add the sliced cabbage, cover and cook for about 10 minutes. Uncover and add the bay leaves, juniper berries, the cooking juices from the ribs, the previously browned bacon, the diced raw potatoes and vegetable stock to cover everything. Cover and cook for 20 minutes. At this point, add the already browned sausages and the ribs cut into chunks. Cover and cook for another 20 minutes.