Chestnut Polenta With Pancetta Balsamic Vinegar And Ricotta Pattona Recipes

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CHESTNUT POLENTA



Chestnut Polenta image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 4

4 cups/1 L lukewarm water
1 pound/500 g chestnut flour
Pinch salt
Serving suggestion: Serve with grilled sausages and creamy ricotta cheese.

Steps:

  • Bring a large pot of salted water to a boil. Slowly add the flour into the pot in a steady stream until level with the water. With a spoon, create a well in the center. Allow to cook for approximately 10 minutes and then stir for an additional 5 minutes until you have a creamy polenta-like texture.
  • The polenta will thicken and bubble resembling a porridge-like consistency. If there are any lumps break them up and continue to stir until creamy.
  • Serve the polenta with grilled sausages or creamy ricotta cheese.

TAGLIATELLE WITH CHESTNUTS, PANCETTA, AND SAGE



Tagliatelle with Chestnuts, Pancetta, and Sage image

Categories     Herb     Nut     Pasta     Pork     Sauté     Quick & Easy     Meat     Bacon     Fall     Spring     Winter     Sage     Chestnut     Gourmet

Yield Makes 6 to 8 side-dish or 4 main-course servings

Number Of Ingredients 10

3 ounces pancetta (Italian unsmoked cured bacon), chopped (scant 1 cup)
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 tablespoons finely chopped fresh sage
8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)
8 ounces dried flat egg pasta such as tagliatelle or fettuccine
2 ounces finely grated Parmigiano-Reggiano (1 cup)
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

CHESTNUT POLENTA WITH PANCETTA, BALSAMIC VINEGAR, AND RICOTTA: PATTONA



Chestnut Polenta with Pancetta, Balsamic Vinegar, and Ricotta: Pattona image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield about 8 servings

Number Of Ingredients 9

1 gallon plus 1 cup (4 liters) mineral water
Salt
35 ounces (1 kilogram) chestnut flour, sifted
10 ounces pancetta
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Ricotta Salata, sliced
Thyme, for garnish
Marjoram, for garnish

Steps:

  • Boil the water in a large saucepan and add salt. Once boiling, remove from the heat and pour into a copper pot. Add the flour and, with a wooden paddle, create a hole in the middle of the mixture so that the water begins to bubble over. Place on the stove and simmer slowly for 40 minutes.
  • Remove from the heat and beat vigorously with the paddle/wooden spoon until the polenta forms a smooth, firm consistency. Place the mixture on a wooden board, and shape into a large ball with your hands (cold water will help keep your hands cool). Allow to cool for 30 minutes.
  • In the meantime, cut the pancetta into small cubes and saute in a frying pan with the olive oil. Once the pancetta has turned a golden brown, splash the balsamic vinegar into the pan and allow the pancetta to caramelize with the sweet vinegar. It is now ready to serve with the polenta.
  • Assemble the dish onto a plate: a wedge of polenta, pancetta and a fresh slice of ricotta cheese. The flavors will balance each other perfectly and all you need is a generous drizzle of olive oil and thyme and marjoram to garnish.

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