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.
Chop the parsley and garlic together, then mix in the chilli and nutmeg. Chop
Choose a small flameproof casserole or saucepan into which the meat fits neatly. Heat the oil and dripping and brown the meat on all sides, then add the wine. Cook for 5 minutes, then add the tomatoes and season with salt and pepper. Cover and simmer for about 2 hours, stirring the tomato occasionally and adding water if it appears to be drying out.
Cook the corn kernels – for about 10 – 12 minutes if fresh. When tender, drain and dress the com with the sauce from the casserole. Serve with a small slice of meat – though originally this would have been part of another – course. Scatter with plenty of grated pecorino.
© 1995 Valentina Harris. All rights reserved.