Grano al Raga

Corn Grain with Meat and Tomato Sauce

Preparation info
  • Serves


    • Difficulty


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.


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


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