POLENTA CON LE SPUNTATURE DI MAIALE Polenta with Pork Ribs and Tomato Sauce
* With a sharp knife separate the individual ribs. Prepare the soffritto, finely chopping together the bacon, onion, carrot, and celery. This step can be done in a food processor. * In a large saucepan on medium heat put the extra-virgin olive oil. When the oil is hot add the soffritto mixture of finely diced bacon and vegetables. * When the onion is soft and translucent and the bacon is browned, add the pork meat and ribs. * Stir the meat for few minutes until the pork is uniformly browned. * Set the temperature to high, add the wine, and let it evaporate. * Set the temperature to medium, and stir in the tomato and bay leaf. * When the tomato starts boiling reduce the temperature to a simmer, cover the saucepan, and cook for about 45 minutes or until the meat is tender. * Prepare the polenta as indicated in the basic recipe or in the precooked polenta recipe. * Pour the polenta on a large wooden board. * Spread the polenta on the board in a uniform layer about 1/2 inch (1.5 cm) thick. * Create a small channel on the edge of the polenta to prevent the sauce from spilling on the board. * Spread the sauce and the ribs on the polenta. * Top with the pecorino romano cheese. * The polenta can be eaten picking it up directly from the board, or can be transferred in slices to individual serving dishes.
one recipe basic polenta or precooked polenta. * 3 tablespoons extra-virgin olive oil * 2 oz (60 gr) Italian pancetta (substitute with un-smoked bacon) * 1 medium onion * 1 carrot * 1/2 stick celery * 2 lb (900 gr) pork ribs * 1 lb (450 gr) pork shoulder meat, in large dice * 1/4 cup (60 cc) dry white wine * salt and pepper * 2 - 1/2 cups (550 gr) tomatoes, puréed in a blender * one bay leaf * 2 oz (60 gr) pecorino romano cheese, freshly grated