POLENTA PASTICCIATA

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POLENTA PASTICCIATA

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Ingredients

Tomato Sugo
3-4 tablespoons Olive Oil
3 x 400 grams tins whole tomatoes San Marzano, if you can get them
1/2 medium onion diced
1 clove garlic sliced
1/2 bunch basil
1 teaspoon dry chilli flakes
Wet Polenta
1 litre water, milk, or chicken stock
100 grams coarse polenta
210 grams grated parmesan
100 grams Butter
Features:
  • Gluten Free
Cuisine:
  • Medium

Ingredients

  • Tomato Sugo

  • Wet Polenta

Directions

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Tomato Sugo

  1. In a medium sized pot or pan warm the olive oil over a medium low flame or heat, add garlic, onion and a good pinch of salt, gently fry for around 8-10 minutes.
  2. Once the garlic and onions are soft and sweet turn the heat up to get them frying, throw in the basil, it will pop and spit so just be warned.
  3. Give a stir and once the basil has wilted (about 30seconds) add the chilli and the tomatoes.
  4. It will come to a boil quite quickly, now once it does turn the heat down and let it simmer away for about 17-21 minutes, it should thicken slightly but still have a nice sweetness and freshness.
  5. Check seasoning and adjust if need be, turn off and set aside.

 

Wet Polenta

  1. In a saucepan bring your desired liquid to a rapid boil, rain in polenta constantly whisking to prevent lumps allowing it to come together and to a boil. As soon as it does we need to turn it down as low as possible (using a spacer if need be).
  2. Now we need to take our time, letting the polenta slowly and ever so gently tick away, even less than a simmer, just a bubble every now and again, long and slow giving a mix once in a while to prevent it catching on the bottom of the pot.
  3. After about 40 minutes your polenta will have thickened considerably, its grain will have softened but still have wonderful texture.
  4. We now vigorously whisk in the butter and cheese, make it become silkier and more luxurious, creamier and damn tasty!
  5. Check for salt and add it if needed.
  • *cooking polenta should be like making love to a beautiful woman, you need to take your time, be gentle and vigorous at the right moments.

Plating

  1. Spoon about 1/2 a cup into bowls, sprinkle some cheese and a spoon of the warm tomato sugo a little more cheese and repeat.
  2. It should resemble a raspberry ripple, with its tomato squiggles, top with more grated cheese, either Parmesan or ricotta salata (firm salted ricotta) for something different.
  • We’d love to hear your comments on this polenta recipe below!
Photo Credit: Marco Varisco

David Lovett

David Lovett joined Merivale in December 2012 as Head Chef of ivy’s Uccello where he has created an authentic Italian menu which he says allows the ingredients speak for themselves by preparing them simply and with a less is more approach.

David has an impressive CV – after completing his apprenticeship he learnt the ropes in kitchens across Fremantle (WA), Ayers Rock and McLaren Vale, before deciding on a move to Sydney in 2006.

In Sydney, he took up the Sous Chef position at bills in Darlinghurst where he was responsible for training and overseeing junior staff and the day to day running of the kitchen. During his two years at bills, David tried his hand at food styling after being given the opportunity to work with Bill Granger and his team on the weekly Sydney Morning Herald Good Living Magazine.

A desire to try something new in 2007, David took up the role of Junior Sous Chef at Danks St Depot in Waterloo where he enjoyed the challenge of a daily changing menu and creating dishes using great produce.

In 2008, David moved from inner city to the coast as Sous Chef of hip eatery, North Bondi Italian Food where he spent two very busy summers before moving to the Kings Cross institution Bayswater Brasserie.

Before moving to Merivale, David spent a length of time in Italy before returning to take up the position of Head Chef for johnandpeter canteen in Eveleigh where he was responsible for creating menus for al a carte, cocktail parties and functions.

For further information about David Lovett or Merivale, please contact Rebecca Gibbs on 02 9240 3056 or email Rebecca.gibbs@merivale.com

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