Biba's Northern Italian Cooking - Biba Caggiano [31]
1½ cups dry white wine
Trim all fat from veal and pork. Cut meat into 1½- to 2-inch cubes. Cut pancetta into cubes. On 6 wooden skewers, alternate veal, pancetta, sage, pork and onions; set aside.
Prepare Basic Polenta. Pour polenta onto a large wooden board or a large platter. Cool 5 minutes. Cut polenta into slices 2 inches wide and 6 inches long.
While polenta cooks, heat oil in a large skillet. Add skewered meat and salt and pepper. Sauté over medium heat 10 minutes, or until meat is lightly browned on all sides. Stir in ¾ cup of the wine. Cook uncovered over medium-low heat 15 to 20 minutes, adding more wine as needed.
Place 2 slices polenta and 1 skewer of meat on each of 6 individual dishes. Spoon some wine sauce from skillet over each serving. Serve immediately.
BAKED POLENTA WITH BUTTER AND PARMESAN CHEESE
Polenta con Burro e Parmigiano al Forno
Polenta can be prepared ahead and refrigerated. Bring to room temperature before baking.
MAKES 6 TO 8 SERVINGS
Basic Polenta, page 86
6 tablespoons butter
1 cup freshly grated Parmesan cheese
Prepare Basic Polenta and let cool completely.
Preheat oven to 375F (190C). Butter a large shallow baking dish. Cut cooled polenta into slices 2 inches wide and 6 inches long. Put slices in buttered baking dish. Dot generously with butter and sprinkle with Parmesan cheese.
Bake 20 minutes or until cheese is melted. For a golden-brown crust, put briefly under preheated broiler. Serve hot.
Variation
Polenta with Fontina Cheese (Polenta con la Fontina): Substitute ½ pound sliced Italian fontina cheese for the Parmesan cheese.
RISOTTO WITH ZUCCHINI AND JUNIPER BERRIES
Risotto con Zucchini e Bacche di Ginepro
This risotto is lighter than most risottos because it is cooked in a delicious vegetable broth, and uses olive oil instead of butter to sauté the onion. For the typical creamy taste of risotto, stir in a pat of sweet butter at the end of cooking.
MAKES 4 TO 6 SERVINGS
6 cups Vegetable Broth, page 24, or low-sodium canned chicken broth
¼ cup extra-virgin olive oil
½ cup finely minced yellow onion
1 garlic clove, peeled
6 to 7 juniper berries
½ pound zucchini, smallest you can get, washed and diced into small pieces
1 thick slice (2 ounces) prosciutto, diced
2 cups imported Arborio, Carnaroli or Vialone Nano rice
8 to 10 fresh basil leaves, finely shredded
1 tablespoon butter ⅓ cup freshly grated Parmigiano-
Reggiano cheese
Make broth and strain. Heat broth in a medium saucepan and keep warm over low heat.
Heat oil in a large skillet over medium heat.Add onion, garlic clove and juniper berries and cook, stirring, until garlic is golden and onion is pale yellow and soft, 6 to 7 minutes. Discard juniper berries and garlic.
Add zucchini and prosciutto and cook, stirring, 3 to 4 minutes.Add rice and cook, stirring, until it is well coated with other ingredients, 1 to 2 minutes. Add a small ladle of simmering broth and cook, stirring, until broth has been absorbed almost completely. Continue cooking and stirring rice in this manner, adding ½ cup or so of broth at a time for about 18 minutes.
When the last addition of broth is almost all reduced, add basil, butter and about half of the Parmigiano. Stir quickly until butter and cheese are melted and rice has a moist, creamy consistency. Taste, adjust seasoning and serve with remaining Parmigiano if desired.
RISOTTO WITH FRESH HERBS
Risotto alle Erbe Aromatiche
A light, delicate risotto, seasoned with an array of fresh herbs, is the perfect summer dish. The last time I made this risotto, I used basil (my favorite herb), oregano, mint, Italian parsley and marjoram, chopped them fine and added them to the risotto during its last few minutes of cooking, so they retained their color and freshness.
MAKES 4 TO 6 SERVINGS
5 to 6 cups Vegetable Broth, page 24, or 3 cups low-sodium canned chicken broth mixed with 3 cups water
3 tablespoons extra-virgin olive oil
½ cup finely minced shallots or yellow onion
2 cups