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Seasonally each month we will now make an itinerary through traditional Roman recipes. Let's start with something that will fill you and warm you up on these on-coming cold winter.
PASTA E PATATE
In a spoonful of oil or strutto (lard) fry some thin slices (50 gr.) of Guanciale (bacon fat), half an onion and sone parsley. Add now some water together with a few (4 or 5) potatoes cut into small cubes, ans season with salt and pepper. When the potatoes are cooked, add more water if necessary, and when it boils add 300 gr. Of Cannolicchi (or the same quontity of broken Spaghetti). The soup is now ready. You could also add a generous helping of Pecorino (a tasty cheese made from sheep's milk) onto each portion.
POLENTA CON SALSICCE E SPUNTATURE DI MAIALE
For 6 people you'll need 400-500 gr. Of yellow flour and lots of hands. Slowly pour the flour (like rain) in a big pot of salted boiling water. While someone is gently pouring in the flour, another should slowly stir the polenta. This is to avoid the mixture becoming lumpy. If the flour gets toostiff, just add some hot water. After 40 minutes take off the heat pour the polenta on a marble or wooden table or in plates (better if wooden plates). While making the polenta someone else may prepare the sauce: fry together 100 gr. Of guanciale, one onion and some celery, all thinly sliced. When lightly golden all the spuntature di maiale (pork ribs), salt, pepper and half glass of white wine (reserving another for the cook!) When all the wine has evaporated add 1 kg. Of skinned tomatoes, a few pork sausages (one or two for each guest) and enough water to cover the mixture. Simmer gently for one hour until the sauce has reduced. Serve the polenta on a wooden dish or platter. Pour the meaty sauce over the polenta. If you serve it on a platter make a gutter along the edge with a spoon to keep the sauce from running away!...And
"Buon appetito!
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