Scottiglia with polenta on the flat bread

Name: Scottiglia with polenta on the flat bread
Cook time: 2 h
Total time: 2 h
Yield: 10
Ingredients: 2.2 kg mixed ragout meat (from pork, lamb or wild boar); 100 ml Olive oil; 4 Sticks of celery, very finely diced; 1 large onion, finely chopped; 2 large carrots, finely chopped; 3 garlic cloves, finely chopped; 200 ml Red wine; 1 TABLESPOON Juniper berries; 1 TEASPOON black peppercorns; 4 Sage leaves; 1 TABLESPOON Rosemary needles; 1.5 kg polpa di pomodoro (chunky tomatoes); 1 TEASPOON freshly grated nutmeg; 2 TABLESPOONS Tomato paste; 7-10 Tbsp salt and freshly ground; 7-10 Tbsp black pepper; 7-10 Tbsp Salt; 600 g Pressure cooker polenta; 120 g freshly grated Fontina or Taleggio (Italian cheese); 80 g Parmesan, freshly grated; 100 g Butter

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 10

2.2 kg mixed ragout meat (from pork, lamb or wild boar)
100 ml Olive oil
4 Sticks of celery, very finely diced
1 large onion, finely chopped
2 large carrots, finely chopped
3 garlic cloves, finely chopped
200 ml Red wine
1 TABLESPOON Juniper berries
1 TEASPOON black peppercorns
4 Sage leaves
1 TABLESPOON Rosemary needles
1.5 kg polpa di pomodoro (chunky tomatoes)
1 TEASPOON freshly grated nutmeg
2 TABLESPOONS Tomato paste
7-10 Tbsp salt and freshly ground
7-10 Tbsp black pepper
7-10 Tbsp Salt
600 g Pressure cooker polenta
120 g freshly grated Fontina or Taleggio (Italian cheese)
80 g Parmesan, freshly grated
100 g Butter

Directions

1
For the ragout, cut the meat into walnut-sized pieces. Heat the oil in a large pot. Sweat the vegetables and garlic for about 7 minutes until they are soft. Add the meat, brown lightly all around for 8-10 minutes, add wine and reduce the heat.
2
Add juniper berries, peppercorns, sage, rosemary and tomatoes, after another 5 minutes add nutmeg and tomato paste and braise the ragout open for 1 hour until the meat is tender. Season to taste with salt and pepper.
3
When the meat is almost cooked, prepare polenta: In a large saucepan, bring 1 litre of water to the boil and salt lightly. Add polenta and cook for about 5 minutes while stirring until it thickens and is smooth.
4
(Beware of splashes - danger of burns!) Add the cheese and butter and fold in the cheese and butter and fold it in vigorously away from the cooking area. Keep warm at low heat.
5
Call the round to the table. Spread the polenta on the chosen board or table and form a hollow in the middle. Season the ragout once again and ladle over the polenta into the hollow. Buon appetito!.