Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Olive oil |
6 \N | Cloves garlic |
1 \N | Rib celery, finely chopped |
1 medium | Carrot, peeled and finely chopped |
1 medium | Yellow onion, finely chopped |
½ pounds | Pancetta, coarsely ground |
2 pounds | Veal, coarsely ground |
2 pounds | Pork butt, coarsely ground |
¼ cup | Parsley |
2½ cup | Chicken stock |
½ cup | Dry white wine |
1 can | (6 oz) tomato paste |
6 tablespoons | Butter |
¼ cup | Whipping cream |
2 teaspoons | Chopped fresh sage |
⅔ cup | Freshly grated Parmesan cheese |
\N \N | Salt and pepper to taste |
this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!! so if you love true "Italian" cooking i suggest getting this cookbook:> Heat a 10 to 12-quart heavy-bottom stainless steel kettle, and add the oil, garlic, onion, celery, and carrot. Saute until the onion is transparent, about 10 to 15 minutes. Add the panchetta and saute 5 more minutes. Add the parsley, chicken stock, white wine, and tomato paste. Bring to a boil and simmer gently, partly covered, for 2 hours. Add the butter, cream, sage, and cheese and simmer gently for 5 minutes. Skim the fat from the top of the sauce. Salt and pepper to taste. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@...> on Apr 28, 1997