Polenta with trimmings
Instructions
Let's start with the polenta.
Put water and salt in a copper pot, do you get the water to a boil, pour the flour, rain very slowly.
With a wooden spoon stir clockwise, if polenta thickens too add hot water.
Bake for about an hour.
Polenta is cooked when you come off easily from the walls of the pot.
Now the dressing.
Do Brown the garlic in oil, add the chopped giblets, add celery and after a few minutes add the wine and let it evaporate.
Season with salt, pepper and chili pepper according to your taste, add a glass of water, and simmer until the water is evaporated, add the tomato puree and cook for half an hour.
Spread the hot polenta onto a wooden board enlarged so that it is approximately 1 cm.
thick, drizzle with prepared sauce and sprinkle with a handful of pecorino.
Ingredients and dosing for 4 persons
- For the polenta:
- 1000 g of cornstarch
- 300 cl of water
- Coarse salt
- For the sauce:
- 500 g of pork trimmings
- 1/2 cup of white wine
- 3 cloves of garlic
- 700 g of tomato paste
- 4 tablespoons of olive oil
- Salt
- Pepper
- Hot pepper
- Celery
- To serve:
- 1 handful of grated pecorino cheese