INGREDIENTS

INSTRUCTIONS

POLENTA DI GRANDO SARACENO
With a paring knife make small cuts into the meat and fill the cuts
with pancetta.
Tie the meat with string (for shape) and place in a bowl. Add the
carrots, onions, celery and a few leaves of the sage, bay leaves,
rosemary and a few pepper corns.
Cover all the ingredients with the wine and let them marinate for at
lest ten hours, turning the meat over every two hours.
When it is ready remove from the bowl and dry the meat.
In a casserole dish melt the butter with the olive oil over a medium
heat.
Add the meat, season it with salt and brown it on all sides. Add the
vegetables and the remaining herbs and cook them for a few minutes.
Add one cup of marinade, cover with a lid and cook it on a low flame.
Cook for about 1 1/2 - 2 hours adding a cup of the marinade at a time
until all is finished.
When the meat is cooked, remove and pass the remaining sauce through a
mouli, reheat and adjust seasoning.
Serve the sauce with the meat sliced, on polenta.
  POLENTA DI GRANDO SARACENO:
In a saucepan bring salted water to the boil.
Add the polenta, whisk to avoid lumps.
Cook over a low heat for 35-40 minutes, stirring it often with a
wooden spoon (note - polenta will stick to the pot and make a crust
on the saucepan, this will give it a smoky flavour).
Tip out onto a board and slice.
Converted by MC_Buster.
Per serving: 169 Calories (kcal); 14g Total Fat; (75% calories from
fat); 3g Protein; 8g Carbohydrate; 23mg Cholesterol; 275mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit;
2 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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