Name: Polenta con le cotiche e le salsicce (Polenta with pork rinds and sausages)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 2½ ounces (70 g) grated pecorino, preferably pecorino romano; 11 ounces (300 g) finely ground corn flour (polenta); salt; pepper; scant 1 cup (200 ml) dry white table wine; 1½ pounds (700 g) tomato purée; 1¾ ounces (50 g) prosciutto fat; leaves from 1 small bunch marjoram; 8 fresh pork sausages, skinned and crumbled; 1 tablespoon intensely fruity extra-virgin olive oil; 1 small carrot; 1 small celery rib; 9 ounces (250 g) fresh pork rind; ½ white onion

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

9 ounces (250 g) fresh pork rind
½ white onion

Europe
Italy
Starter
Mediterranean

Method

Bring 4 cups (1 liter) lightly salted water to a boil. Drop in the rind, cover, and simmer over medium heat for 10 minutes, then drain. Scrape the rind carefully to remove any hairs and then cut into ¾-inc