How to cook polenta with rosticciana and sausage in a pan, recipe with Colonnata lard with rosemary and tomato puree, cooking time.
Ingredients for 4 portions
- 1 onion
- 2 cloves of garlic
- 2 sprigs of rosemary
- 1 glass of dry white wine
- 250 gr. Tomato sauce
- 300 gr. ca. of pork rosticciana
- 200 gr. of sausages
- 50 gr. of lard from colonnata
- salt
- olive oil
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
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Preparation of polenta with rosticciana
Chop the lard, onion, garlic cloves, rosemary and fry them in a pan with very little oil.
Add the split rosticciana, salt and after 10 minutes wet it with a glass of dry white wine.
After a while add the tomato puree diluted in water.
Cook over low heat with the lid on for about 20 minutes, then add the sausages cut in half or in three pieces.
Continue cooking for another half an hour on moderate heat, you should not withdraw too much because the sauce will be used to soak the polenta.
