Name: Pork, Anchovy and Black Olive Stew on Polenta
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 12 good salted anchovies, in oil, drained; 1 large white onion (brown will do), finely diced; 2 medium fennel bulbs, finely diced; a few handfuls gvremolata (chopped parsley, mixed with a little finely chopped garlic and grated lemon zest); 200 g good bitter wrinkly little black olives, stoned; 2 kg boned pork or wild boar shoulder, skin removed; olive oil; 1 large sprig fresh rosemary; ½ head of garlic, cloves separated and peeled; butter, olive oil and freshly grated Parmesan, to taste; large-flaked sea salt and black pepper; 1 packet instant polenta; 1 × 75 cl bottle Barolo or other Italian red; strips of rind and juice of ½ lemon; 1 tablespoon tomato purée; 1 teaspoon cinnamon

Preparation info

Serves
6-8

Difficulty
Complex

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

Driving through a small hilltop village in Tuscany, surrounded by leafless chestnut woods and lost, grumpy, cold and hungry, I decided it was time to stop. I chose an empty establishment with pink tablecloths and floral-tiled walls. Once seated I received no menu, and it was clear there was no choice. You ate what you were given. ‘Cinghiale,’ said a stout, short woman, and I nodded. A dark stew was produced from a huge copper pan resting in the glowing hearth. Brought to the table, i