Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 4 ounces pancetta, diced
- Salt and pepper to taste
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Large saucepan
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a large saucepan, bring water to a boil. Add salt and slowly pour in the polenta while stirring constantly with a wooden spoon.
2. Reduce heat to low and continue stirring for about 20 minutes until the polenta is thick and creamy.
3. Remove from heat and stir in the grated Pecorino Romano cheese. Cover and set aside.
4. In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until the onion is translucent.
5. Add pancetta and red pepper flakes and cook until the pancetta is crispy.
6. Add crushed tomatoes and bring to a simmer. Cook for about 10 minutes until the sauce thickens.
7. Season with salt and pepper to taste.
8. To serve, spoon the polenta onto plates and top with the Amatriciana sauce. Garnish with fresh basil leaves if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Polenta: Low heat
Amatriciana sauce: Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 23g
Carbohydrates: 47g
Protein: 14g
Sodium: 1300mg
Sugar: 10g
Substitutions for ingredients:
- Pecorino Romano cheese can be substituted with Parmesan cheese.
- Pancetta can be substituted with bacon.
Variations:
- Add chopped mushrooms to the Amatriciana sauce.
- Use different types of cheese such as Gorgonzola or Fontina.
- Add cooked Italian sausage to the Amatriciana sauce.
Tips and tricks:
- Stir the polenta constantly to prevent lumps from forming.
- Use a non-stick skillet to prevent the pancetta from sticking to the pan.
- Add a splash of red wine to the Amatriciana sauce for extra flavor.
Storage instructions:
Store leftover polenta and Amatriciana sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat polenta in a saucepan over low heat, stirring constantly until heated through. Reheat Amatriciana sauce in a skillet over medium heat, stirring occasionally until heated through.
Presentation ideas:
Serve the Polenta all'Amatriciana on a white plate for a classic look. Garnish with fresh basil leaves and a sprinkle of grated cheese.
Garnishes:
Fresh basil leaves and grated cheese.
Pairings:
- Serve with a side salad of mixed greens and a vinaigrette dressing.
- Pair with a glass of Chianti or Sangiovese wine.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Garlic bread or crusty Italian bread.
Troubleshooting advice:
- If the polenta is too thick, add a little more water or milk to thin it out.
- If the Amatriciana sauce is too thin, simmer for a few more minutes to thicken it.
Food safety advice:
- Make sure to cook the pancetta until crispy to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal. It originated in Northern Italy and has been a staple in Italian cuisine for centuries. Amatriciana sauce is a classic Italian sauce made with tomatoes, pancetta, and red pepper flakes. It originated in the town of Amatrice in the Lazio region of Italy.
Flavor profiles:
The Polenta all'Amatriciana is a savory and hearty dish with a creamy polenta base and a spicy tomato sauce. The pancetta adds a salty and smoky flavor to the dish, while the Pecorino Romano cheese adds a nutty and salty flavor.
Serving suggestions:
Serve the Polenta all'Amatriciana as a main course for a cozy Italian dinner.
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Region: Italian