Pepperoni Ragu & Fried Polenta
A good ragù usually takes a half-day of bubbling away to concentrate flavors, but you’re hungry and don’t have time for that. Layering lots of punchy fennel seed, pepperoni and toasty fried Parm, one on top of the other, in a killer tomato sauce is the answer. You can find prepared polenta in tubes at most grocery stores.
Ingredients:
2 tsp (10 mL) fennel seed
1/2 sweet onion, peeled with root end intact
2 tbsp (30 mL) olive oil
5 cloves garlic, chopped
3 oz (85 g) pepperoni, finely chopped
1/4 cup (60 mL) finely grated Parmesan
8 oz (225 g) medium ground pork
1/2 cup (125 mL) milk
1 can (398 mL) chopped or crushed tomatoes, or tomato polpa
Salt and freshly ground black pepper
1 tube (1 kg) prepared traditional polenta
Salt and freshly ground black pepper
4 tbsp (60 mL) olive oil, divided, plus more as needed
3/4 cup (175 mL) ricotta
2 tsp (10 mL) oil-preserved Calabrian chopped chilies
Directions:
For the ragù, crush fennel seeds in a mortar and pestle or by using the side of a chef’s knife. Grate the onion coarsely using a box grater set over a bowl. Set both aside.
Heat oil in a large skillet with a tight-fitting lid over medium heat. Add garlic and fry until golden, about 1 minute. Add onion and its juices and fry until dry but not browned. Stir in the pepperoni, Parmesan and fennel seed. Continue to cook, stirring frequently, until mixture is sticky and cheese smells toasty, about 5 minutes.
Crumble pork overtop and stir to combine. Fry until no longer pink, breaking up meat with a fork as you go.
1/2 sweet onion, peeled with root end intact
2 tbsp (30 mL) olive oil
5 cloves garlic, chopped
3 oz (85 g) pepperoni, finely chopped
1/4 cup (60 mL) finely grated Parmesan
8 oz (225 g) medium ground pork
1/2 cup (125 mL) milk
1 can (398 mL) chopped or crushed tomatoes, or tomato polpa
Salt and freshly ground black pepper
1 tube (1 kg) prepared traditional polenta
Salt and freshly ground black pepper
4 tbsp (60 mL) olive oil, divided, plus more as needed
3/4 cup (175 mL) ricotta
2 tsp (10 mL) oil-preserved Calabrian chopped chilies
Directions:
For the ragù, crush fennel seeds in a mortar and pestle or by using the side of a chef’s knife. Grate the onion coarsely using a box grater set over a bowl. Set both aside.
Heat oil in a large skillet with a tight-fitting lid over medium heat. Add garlic and fry until golden, about 1 minute. Add onion and its juices and fry until dry but not browned. Stir in the pepperoni, Parmesan and fennel seed. Continue to cook, stirring frequently, until mixture is sticky and cheese smells toasty, about 5 minutes.
Crumble pork overtop and stir to combine. Fry until no longer pink, breaking up meat with a fork as you go.
Pour milk over, add canned tomato, and 1/2 tsp (2 mL) salt. Stir and bring to a boil. Reduce to low, cover and simmer 40 minutes or until very thick. Keep warm.
For The Polenta: Meanwhile, using a serrated knife, cut polenta into 10 equal-size disks. Season both sides with salt and pepper. Heat 2 tbsp (30 mL) oil in a large, nonstick skillet over medium-high. Fry polenta, working in batches and refreshing oil if necessary, 4 to 5 minutes per side or until golden. Remove to a platter.
Season ricotta with salt and pepper to taste. Combine remaining 2 tbsp (30 mL) oil with chilies.
Spoon an equal amount of ragù over each polenta round. Divide ricotta between them and drizzle everything with the chili oil. Serve warm.
For The Polenta: Meanwhile, using a serrated knife, cut polenta into 10 equal-size disks. Season both sides with salt and pepper. Heat 2 tbsp (30 mL) oil in a large, nonstick skillet over medium-high. Fry polenta, working in batches and refreshing oil if necessary, 4 to 5 minutes per side or until golden. Remove to a platter.
Season ricotta with salt and pepper to taste. Combine remaining 2 tbsp (30 mL) oil with chilies.
Spoon an equal amount of ragù over each polenta round. Divide ricotta between them and drizzle everything with the chili oil. Serve warm.
Serves 10 as an appetizer, or 4 to 5 for lunch
No comments:
Post a Comment