Gourmet cuisine need not be reserved for special nights out on the town. Those who want a taste of the good life at home can cook up the following recipe for "Polenta con Rape e Pancetta (Baked Polenta With Sautéed Broccoli Rabe and Pancetta)" courtesy of Michael White and Joanna Pruess' "Fiamma: The Essence of Contemporary Italian Cooking" (Wiley).
Polenta con Rape e Pancetta
(Baked Polenta With Sautéed Broccoli Rabe and Pancetta)
Makes 6 appetizer servings
2 cups Homemade Chicken Stock (see below)Sea salt
11/3 cups coarse yellow cornmeal, or substitute instant polenta
1/4 cup extra-virgin olive oil
6 ounces thickly sliced pancetta, cut into 1/4-inch cubes
1 large yellow onion, thinly sliced
2 large cloves, thinly sliced
1/2 teaspoon red pepper flakes
2 pounds broccoli rabe, thick stems removed and discarded, cut into 3-inch lengths
Freshly ground black pepper
1/2 cup freshly grated Pecorino Romano cheese
Preheat the oven to 425 F. Lightly oil an 8- x 111/2-inch or 9- x 13-inch baking dish.
In a medium-size saucepan, bring the chicken stock and 2 cups water to a boil. Add 1 teaspoon salt and gradually whisk in the cornmeal until smooth. Cook over medium heat, stirring with a wooden spoon until it has thickened, about 10 minutes. Pour the polenta into the oiled baking dish and smooth the top; brush the top with 1 tablespoon of the olive oil. Bake for 1 hour 15 minutes, or until the top and bottom are golden and crusty.
Meanwhile, in a large deep skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat until hot but not smoking. Stir in the pancetta and cook until golden, 4 to 5 minutes, stirring frequently. Add the onion, garlic and pepper flakes and cook, stirring until the onion softens, 5 to 6 minutes. Add the broccoli rabe and 1/4 cup water, season to taste with salt and pepper, and toss gently. Cover and cook until the broccoli rabe is softened, about 5 minutes. Uncover and cook, stirring occasionally, until the water has evaporated and the broccoli rabe is completely tender, 2 minutes longer.
Cut the polenta into 6 equal pieces and transfer them to 6 small plates or, using a small circular cutter, cut the polenta into circles. Stir 1/4 cup of the Pecorino into the broccoli rabe and spoon it over the polenta. Sprinkle with the remaining 1/4 cup of the Pecorino and serve.
Fondo di Pollo
(Rich Chicken Stock)
Makes about 4 quarts
2 tablespoons olive oil
3 pounds uncooked chicken carcasses with a little meat on them, plus wings, backs and ribs chopped into 11/2-inch pieces
1 medium-large yellow onion, chopped (1 cup)
2 medium ribs celery with leaves, trimmed and chopped (3/4 cup)
1 medium carrot, peeled and chopped (3/4 cup)
5 cloves garlic, cut in half
1 tomato, chopped
1 tablespoon tomato paste
1/2 cup dry white wine, such as Pinot Grigio or Trebbiano
2 bay leaves
5 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
Sea salt and freshly ground black pepper
Heat the oil in a large deep skillet or roasting pan over medium-high heat until hot. Add the chicken bones and cook until golden brown, 8 to 10 minutes, turning occasionally. Add the onion, celery, carrot, and garlic and cook, stirring occasionally, until the vegetables are golden brown, 7 to 8 minutes.
Stir in the tomato and tomato paste and cook, stirring occasionally, for 5 minutes. Pour in the white wine and cook for 2 minutes more. Add 2 quarts water, bay leaves, parsley, and thyme. Simmer for 1 hour, skimming the surface from time to time. Pour the liquid through a fine strainer into a clean pot, pressing to extract as much liquid as possible. Season to taste with salt and pepper. To intensify the flavor, if desired, reduce the stock over high heat. The stock will last for 3 to 4 days in the refrigerator or for 6 months in the freezer when stored in an airtight container.