Tuesday, 7 September 2010
Papparocci – Bean and polenta slice
There are three parts to the dish: the bean stew, the polenta and the tomato sauce.
Ingredients (enough for 4 as a substantial dish)
6 tablespoons olive oil
2 medium onions
4 sticks celery
2 medium carrots
3 cloves garlic
2 tins chopped tomatoes
4 bay leaves
4 finely chopped sage leaves
1 tin borlotti beans
salt and pepper to taste
60g grated parmesan
1. chop the onion, garlic, celery and carrot into fine dice.
2. to make the tomato sauce, gently fry half the onion and garlic until they soften, then add a tin of tomatoes and the bay leaves.
3. to make the sauce for the beans, gently fry the remaining vegetables until then soften, then add the beans, a tin of tomatoes and the sage. Cook together on a very low light for an hour or in a cool oven for two hours.
4. to make the polenta, heat 400ml of water to simmering point, then gradually stir in the polenta. Cook for two minutes, being careful to avoid being spattered by the polenta (I wear kitchen gloves for protection), until it thickens, stirring constantly to prevent it catching on the bottom of the pan.
5. Add the butter and the parmesan and salt and pepper to taste, cooking and stirring for another couple of minutes.
6. Grease a large flat roasting pan with oil or butter and tip in the bean stew then the polenta, mixing them together. Allow to cool.
7. To serve hot, cut the bean and polenta mix into slices, fry in a couple of spoonfuls of olive oil, meanwhile reheating the tomato sauce.