Ganassino di vitello brasato al cacao

Prepare a mix of flour and cocoa with a pinch of salt.

Coat the guanciale in the flour and cocoa mix.

Heat a pot and add some sage leaves for aroma.

Sear the guanciale in the pot until browned on both sides, about 3-4 minutes, ensuring it develops a crust.

Add chopped onion, celery, and carrot to the pot and sauté for a few minutes until they start to brown.

Pour in red wine until the guanciale is completely covered with liquid. If using only one piece, add water or broth to cover it.

Cover the pot and place it in the oven at 140 degrees Celsius for 3.5 hours.

For the polenta, mix yellow corn flour and buckwheat flour, then add to salted boiling water, using a ratio of 1 part polenta to 4 parts liquid (200 g polenta to 800 ml water).

Cook the polenta for about 40 minutes until thick and firm enough to set.

Pour the polenta into a mold and press down with a spoon, wetting it to prevent sticking, then let it cool for about an hour.

Once the guanciale is done, carefully remove it from the pot, as it may fall apart.

Strain the sauce to remove the vegetables and reduce it on the stove to thicken.

In a pan, melt a knob of butter and toast the polenta crostino on both sides.

Plate the dish by placing polenta in a bowl, topping it with guanciale and sauce, and garnishing with sage.

Equipment Needed

Spice Level:

Allergens