Directions: |
Directions:In a large pot, sauté butter with some of the onion.
Add the cubed pork, along with salt and pepper to taste.
Brown the pork, then add the tomato sauce and simmer for about 45 minutes.
Add the remaining onions and simmer for another 30 minutes (until the onions start to cook down).
Add the Luganega and simmer for about 1 1/2 hours, stirring occasionally.
Add a little Kitchen Bouquet to take the red color out of the tomato sauce, if desired.
Continue cooking until the meat is thoroughly cooked.
NOTE: The Luganega should be parboiled for about 10 minutes to remove the grease. Once boiling, pierce with a fork. Rinse under warm water to remove grease, then cut in pieces about 1 or 1 1/2 inch. This sausage can be purchased at Volpi's "On The Hill."
When the Rostida is finished, make the cornmeal.
You can buy instant polenta at several import stores "On The Hill" or you can follow the directions below.
2 cups water
1 cup cornmeal
Mix 1 cup cold water with the cornmeal.
Stir until the cornmeal is moistened.
Add the remaining cup of water and bring to a boil, stirring constantly to avoid sticking.
Cornmeal will thicken.
Continue stirring until cornmeal is done. (Total cooking time is 10 minutes).
Sprinkle grated Parmesan cheese on a platter.
Remove cornmeal to platter.
Guest should take a portion of the cornmeal and spoon the Rostida over the top.
In some of the northern Italian tow, Gorgonzola cheese is spread under the cornmeal. |
This recipe for Polenta and Rostida is from