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SUITABLE FOR VEGETARIANS
Among the many typical dishes of the Molise village of Venafro, we find an unusual and tasty polenta: green polenta with caurigl, which owes its colour and name to a variety of small, tender cabbages with distinctive tapered leaves. Caurigli, in fact, are the pride of the village’s vegetable gardens. This dish, which is also excellent when reheated in the following days, goes well with vegetarian cuisine, although there is a variant that includes pork cheek among its ingredients. We have not found much information about the history of this dish, but we can’t wait to taste it and enjoy its flavour.
Ingredients
For 6 persons
1 kg of caurigli (black broccoli rabe) or broccoli spigarelli
5 litres of water
1 kg of corn flour
6 cloves of garlic
2 chilli peppers
Salt
Plenty of oil
1 slice of guanciale (optional)
Method
Let’s start by boiling the water adding a handful of salt and while we wait for it to come to a boil, wash the sprouts. Add the sprouts once the water is boiling and cook for a short time. Turn off the heat and leave the water to cool slightly with the sprouts. We light the fire again and start pouring the corn flour, stirring well, until the polenta is detaching from the walls. During cooking, the sprouts will melt giving the mixture its particular green color and taste.
In a pan, fry the garlic and the peppers chopped in plenty of oil. If we like, in the sauté we can add the pork cheek cut into strips.
Now, in a soup tureen, arrange the polenta and a layer of garlic and chilli condiment in spoons. We repeat this step until the end of the ingredients forming a series of layers. Let’s rest our polenta covering it with a light layer of its oil.
As we said this tasty polenta will be very good if heated the next day.
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