Recipe courtesy of Emilia Benericetti
Chestnut Polenta with Pancetta, Balsamic Vinegar, and Ricotta: Pattona
- Level: Intermediate
- Yield: about 8 servings
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 45 min
Ingredients
For the Polenta:
1 gallon plus 1 cup (4 liters) mineral water
Salt
35 ounces (1 kilogram) chestnut flour, sifted
For the pancetta and balsamic vinegar:
10 ounces pancetta
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Ricotta Salata, sliced
Thyme, for garnish
Marjoram, for garnish
Directions
- 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 caramelize 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 flavors will balance each other perfectly and all you need is a generous drizzle of olive oil and thyme and marjoram to garnish.