Ricetta per GUANCIA STUFATA DI PATANEGRA con POLENTA DI STORO

Bring 400 ml of water to a boil.

Add a drizzle of olive oil while whisking.

Slowly pour in 100 g of polenta into the boiling water.

Once mixed well, reduce the heat and let it simmer for about 40 minutes.

In a non-stick skillet, heat some extra virgin olive oil.

Sear the 250 g of guancia di maialino until well browned.

Transfer the seared guancia to a pressure cooker.

Season with Cornish salt and add red wine.

Bring to a boil, then close the lid and cook for about 40-45 minutes.

When the pressure cooker starts to whistle, reduce the heat to low and cook for the remaining time.

After 40 minutes, check the guancia for tenderness; if not soft enough, continue cooking.

Remove the guancia and set aside.

Reduce the sauce in the pressure cooker until thickened by about 90%.

Strain the sauce into a small pot to remove any meat residue.

Bring the strained sauce back to a boil and add black garlic ketchup and a knob of butter.

Stir the sauce until the butter melts and combines.

Add the guancia back into the sauce to heat through.

Before serving, add a knob of butter to the polenta and stir.

Use a ladle to serve the polenta onto a plate.

Place the guancia in the center of the polenta and drizzle with sauce.

Equipment Needed

Spice Level:

Allergens