Chestnut Polenta with Pancetta, Balsamic Vinegar, and Ricotta: Pattona
- 1 gallon plus 1 cup (4 litres) mineral water
- Salt
- 35 ounces (1 kilogram) chestnut flour, sifted
- 10 ounces pancetta
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Ricotta Salata, sliced
- Thyme, for garnish
- Marjoram, for garnish
- Boil the water in a large saucepan and add salt.
- Once boiling, remove from the heat and pour into a copper pot.
- Add the flour and, with a wooden paddle, create a hole in the middle of the mixture so that the water begins to bubble over.
- Place on the stove and simmer slowly for 40 minutes.
- Remove from the heat and beat vigorously with the paddle/wooden spoon until the polenta forms a smooth, firm consistency.
- Place the mixture on a wooden board, and shape into a large ball with your hands (cold water will help keep your hands cool).
- Allow to cool for 30 minutes.
- In the meantime, cut the pancetta into small cubes and saute in a frying pan with the olive oil.
- Once the pancetta has turned a golden brown, splash the balsamic vinegar into the pan and allow the pancetta to caramelise with the sweet vinegar.
- It is now ready to serve with the polenta.
- Assemble the dish onto a plate: a wedge of polenta , pancetta and a fresh slice of ricotta cheese.
- The flavours will balance each other perfectly and all you need is a generous drizzle of olive oil and thyme and marjoram to garnish.
gallon, salt, kilogram, pancetta, olive oil, balsamic vinegar, ricotta salata, thyme, marjoram
Taken from www.foodnetwork.com/recipes/chestnut-polenta-with-pancetta-balsamic-vinegar-and-ricotta-pattona-recipe.html (may not work)