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Chestnut Polenta with Pancetta, Balsamic Vinegar, and Ricotta: Pattona Recipe

Chestnut Polenta with Pancetta, Balsamic Vinegar, and Ricotta: Pattona

Recipe courtesy Emilia Benericetti, Piano Rosso, Marradi

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (1)

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Total Reviews: 1

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  • on March 24, 2005

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    As a total lover of all things chestnuts, this recipe intrigued me. I work very near Boston's North End, so I was able to get the chestnut flour, fresh rigotta and pancetta easily. Note: the right ingredients (*no* substitutesare critical to this recipe's success - don't attempt it with out them. But if you are able to secure them, this dish is out-of-this-world delicious. And the secret is in the unique blending of these three items (nutty, creamy, sweet, salty and citrus tastes together. Incredible! And very easy. Highly recommend.

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