Pastuccia

Name: Pastuccia (Polenta with Sausage and Raisins)
Cuisine: Italy
Ingredients: 2 tablespoons olive oil or lard, plus more olive oil for drizzling; 2 tablespoons olive oil or lard, plus more olive oil for drizzling; ¼ pound pancetta, diced; ¾ pound sweet sausages with or without fennel, casings removed and meat crumbled; ¾ pound sweet sausages with or without fennel, casings removed and meat crumbled; ¾ pound sweet sausages with or without fennel, casings removed and meat crumbled; 1 cup golden raisins, plumped in hot water and drained; About 4 cups boiling water; Salt; 2 cups polenta; Freshly ground black pepper; 3 egg yolks; 1 cup golden raisins, plumped in hot water and drained

Polenta with Sausage and Raisins

Preparation info

Serves
6
as main course

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Pastuccia, a polenta pie baked with sausages and raisins, is a specialty of the town of Teramo in the Abruzzo. After testing this recipe, I decided to increase the amount of raisins because their texture and sweetness are a wonderful contrast to the meaty sausages, and they heighten the sweetness of the cornmeal. Pastuccia is rather filling if served as a primo piatto, but makes a satisfying meal accompanied with a salad or green vegetable.

Ingredients

Europe
Italy
Side dish
Starter

Ingredients

Method