Because I was so delighted by the flavour combination of rosemary and orange zest in the ventricina teramana I made recently I thought I might give this a try in a proper meal. It turns out that it works well.
I have no idea if this could be considered authentic Italian cooking, probably not. But the flavours are definitely Italian, so this is filed under Italian cuisine.
Ingredients (serves 2 to 3):
- 750 g well-marbled pork, preferrably from the neck
- 2 garlic cloves, chopped
- Freshly grated zest of 1 untreated orange
- 1 sprig of fresh rosemary or the dried equivalent
- Hot pepper flakes (optional)
- 200 ml red wine (I used Montepulciano d’Abruzzo)
- White pepper
- Olive oil
- 100 g polenta
- 300 ml water
- 1 broccoli
- 30 g grated parmesan cheese
- Preparation: 15 minutes
- Cooking: 90 minutes
Preheat the oven to 120 degrees. Cut the pork into 2 cm cubes, season them with salt and white pepper and dust them with flour. In an ovenproof braising vessel heat some olive oil on moderate heat. Brown the meat in batches. Return all meat to the pot, add garlic, rosemary and orange zest and mix well. If you like a little heat you can also add some hot pepper flakes. Deglaze with the wine, mix again, cover and let simmer in the oven for an hour.
In the mean time blanch the broccoli in small pieces for a few minutes in boiling lightly salted water, strain and set aside. To prepare the polenta bring 300 ml water to a boil in a small saucepan, salt lightly, stir in the polenta and turn down the heat to low. Stir often for 10 minutes as the polenta continues to thicken. Spread 5 to 8 mm thick on a wooden board or a sheet of coated baking paper and let cool down.
Remove the meat from the oven and turn up the heat to 200 degrees. Transfer the pot to the stove and check the consistency of the sauce. You might want to reduce and/or thicken the sauce with a little flour whisked into some red wine. Once the consistency is right you can let the ragout simmer covered on lowest heat until the sides are ready.
Place the broccoli pieces on an ovenproof dish and sprinkle with parmesan. Gratinate in the oven until nicely browned.
Cut the cooled polenta into squares. Heat some butter in a skillet and fry the polenta squares on low to moderate heat until golden brown, turning occasionally.
Arrange everything on plates and serve with the remaing red wine.