SUITABLE FOR VEGETARIANS
Among the many typical dishes of the cuisine of the Molise village of Venafro we find an unusual and tasty polenta, the green polenta with the caurigl that owes its color, and its name, to a quality of small cabbage and tender with particular tapered leaves, the caurigli in fact, pride of the gardens of the village. This dish, excellent even if heated in the following days, meets vegetarian cuisine even if there is a variant that sees, among the ingredients, pork cheek. On the history of this dish we have not found many indications but we can not wait to taste it to taste its flavor.
Ingredients
For 6 personsÂ
- 1 kg of caurigli (black cabbage broccoli) or spicy broccoli
- 5 liters of water
- 1 kg of cornstarch
- 6 garlic cloves
- 2 hot peppers
- salt
- Oil in abundance
- 1 slice of pork cheek (choice)
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.
