| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 6 |
|
Cloves garlic |
| 1 |
|
Rib celery, finely chopped |
| 1 |
md |
Carrot, peeled and finely chopped |
| 1 |
md |
Yellow onion, finely chopped |
| 1/2 |
lb |
Pancetta, coarsely ground |
| 2 |
lb |
Veal, coarsely ground |
| 2 |
lb |
Pork butt, coarsely ground |
| 1/4 |
c |
Parsley |
| 2 1/2 |
c |
Chicken stock |
| 1/2 |
c |
Dry white wine |
| 1 |
cn |
(6 oz) tomato paste |
| 6 |
tb |
Butter |
| 1/4 |
c |
Whipping cream |
| 2 |
ts |
Chopped fresh sage |
| 2/3 |
c |
Freshly grated Parmesan cheese |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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@cy-net.net> on Apr 28,
1997
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