Curgo Rice with “Fake Sauce.” This is an old Marchigiana recipe that reflects the “cucina povera” typical of the region. It was shared by Locanda La Logge in nearby Urbisaglia where chef Andrea takes dishes rich in local history and adds creative elements.
Curgo Rice with "Fake Sauce." This is an old Marchigiana recipe that reflects the "cucina povera" typical of the region. It was shared by Locanda La Logge in nearby Urbisaglia where chef Andrea takes dishes rich in local history and adds creative elements.
250gspelt flour, or type 0 flour (Italia), or All purpose unbleached flour
100grice
1lwater
0.50cupwhite wine
1
For the sauce: Cut 6-7 fine onion rings, then cut the carrots and celery into small cubes and set aside. The rest of the onion, carrot, and celery cut into coarse pieces.
In a non-stick pan, melt the chopped lardo in a little oil and fry the coarse pieces of vegetables. When they are browned, blend with a little white wine and let it evaporate. Add a little water and let it soften, whisk everything. Empty the pan of the vegetables and add the guanciale or pancetta, cook it a little, then add the prosciutto and the pork loin. When it is almost browned add the carrot and celery cubes and the onion rings, and shortly after they are smooth add the tomato. Cook over low heat until the sauce is thick, adding water if necessary and removing some of the fat that emerges.
2
For the polenta: Put the water on the heat and add the flour, whisking. Bring to a boil, add salt. From the boil, calculate the preferred consistency of the polenta, and from there the cooking time of the rice. Put the polenta on the plate and let it cool a little before adding the fake sauce on top.
Chef tip: Add a ladle of the polenta to the sauce, it will give more consistency and flavor.
Chef Andrea recommends a Rosso Piceno wine with this dish.
Buon Appetito!
Ingredients
One-half onion (around 100 grams)
1 and a half carrots
half a stalk of celery
500gTomato puree
25g"Lardo" (fatback, bacon fat)
Extra virgin Olive Oil
65g"Lonza" (pork loin or tenderloin)
50gguanciale (or pancetta)
50gProsciutto crudo
250gspelt flour, or type 0 flour (Italia), or All purpose unbleached flour
100grice
1lwater
0.50cupwhite wine
Directions
1
For the sauce: Cut 6-7 fine onion rings, then cut the carrots and celery into small cubes and set aside. The rest of the onion, carrot, and celery cut into coarse pieces.
In a non-stick pan, melt the chopped lardo in a little oil and fry the coarse pieces of vegetables. When they are browned, blend with a little white wine and let it evaporate. Add a little water and let it soften, whisk everything. Empty the pan of the vegetables and add the guanciale or pancetta, cook it a little, then add the prosciutto and the pork loin. When it is almost browned add the carrot and celery cubes and the onion rings, and shortly after they are smooth add the tomato. Cook over low heat until the sauce is thick, adding water if necessary and removing some of the fat that emerges.
2
For the polenta: Put the water on the heat and add the flour, whisking. Bring to a boil, add salt. From the boil, calculate the preferred consistency of the polenta, and from there the cooking time of the rice. Put the polenta on the plate and let it cool a little before adding the fake sauce on top.
Chef tip: Add a ladle of the polenta to the sauce, it will give more consistency and flavor.
Chef Andrea recommends a Rosso Piceno wine with this dish.
Buon Appetito!
Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool and olive groves on 8 acres in the countryside hills of Le Marche, Italy.
Our CIN is: IT043053B4BLWUZXVO
View all posts by Heather Erica von Bargen
AuthorHeather Erica von Bargen
