Scottiglia Con Polenta Alla Spianatora

The Method

This dish combines various ingrediants and ideas typical of three regions, while still maintaining the essential Italian style. Polenta is from the north, the scottiglia is a stew of various meats typical of Tuscany, and the way of eating the dish comes from the Abruzzi. 'Alla spinatora' refers to the special round table or board of the Abruzzi on which cooked wet polenta is spread, with a mound of stew in the middle. People sit around the table, armed with forks, and tuck in - it's a really sociable meal.

First, prepare the stew. Cut the meats into walnut-sized pieces. Heat the oil in a large pan and add the vegetables and garlic. Sauté until soft, about 7 minutes, then add the meat. Let it brown slightly on all sides, about 8-10 minutes, then add the wine and lower the heat to a simmer. Add the juniper berries, peppercorns, sage, rosemary and tomato pulp and cook for 5 minutes or so, then add the nutmeg and the tomato purée. Cook, uncovered, for a further hour, until the meat is tender. Season with salt and pepper to taste.

When the meat is nearly ready, start to prepare the polenta. Bring the water to boil in a large pan, with the salt added. Pour in the polenta and cook, stirring, for a few minutes. (Be careful not to burn yourself when the mixture bubbles volcanically.) Add the cheeses and the butter, and stir vigorously, off the heat. Keep warm over a very low heat.

Get everyone to the table. Spread the polenta on to your chosen board or table, making a well in the middle. Taste the stew for seasoning again, then pour into the middle of the polenta. Buon appetito!

Vital Statistics

The Ingredients