Grano al Raga

Name: Grano al Raga
Yield: Serves 6
Cuisine: Italy
Ingredients: 570 g (1½ lb) pork steak, in one slice; salt and pepper; 1 tablespoon pork dripping; 75 ml (2½ fl oz), red or white wine; 450 g (1 lb) canned tomatoes, seeded; 75 g (2½ oz) streaky bacon, rindless; 2 cloves garlic large pinch chilli powder; 50 g (1¾ oz) fresh parsley; 2 tablespoonolive oil; large pinch grated nutmeg; 115 g (4 oz) pecorino or Parmesan cheese; 6–8 corn-on-the-cob or 1.2 kg (2½ lb) frozen or canned, drained corn kernels

Corn Grain with Meat and Tomato Sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

This was originally a cheap peasant dish, made from dried maize. The maize was soaked for 12 hours then cooked in fresh water for 3 – 4 more, until soft, then served with sauce. The meat from the sauce can be served separately as a second course with a green vegetable or salad.

Ingredients

6–8 corn-on-the-cob or 1.2 kg (2½ lb) frozen or canned, drained corn kernels
50

Europe
Italy
Mediterranean
Gluten-free

Method

Chop the parsley and garlic together, then mix in the chilli and nutmeg. Chop 30 g (1 oz) pecorino into tiny cubes and add them too. Beat the pork to flatten as much as possible, then spread the mixt