Recipe “Desired Saint Antonio sausage“
Many of the rituals and traditional recipes of the Marches are linked to religious anniversaries, such as the day of Sant’Antonio Abate, on January 17th. This is the case with this polenta with sausage which we combine with a “San Carro” IGP red wine by Ciù Ciù Tenimenti Bartolomei winery.
- 500 gr of flour for polenta
- 3 liters of salted water with 50 g of melted butter
- 3 kegs of fresh sausage
- ½ chopped onion
- 1 glass of white wine
- 700 g of tomato puree
Bring the water to the boil and gradually pour in the flour, stirring with a whisk to avoid lumps. Cook on low for at least 30 minutes, stirring frequently. For the gravy: brown the chopped onion with the shelled sausage, pour over the white wine and let it evaporate. Add the tomato puree and cook for at least twenty minutes. Serve the polenta on a serving plate with the sausage gravy on top, sprinkle with pecorino cheese as desired.