INGREDIENTS
- – 1.5 kg pancetta 1 unit.
- – Water 1 L.
- – Sal 100 grs.
- To boil:
- – Water c/n.
- – Ginger.
- To braise:
- – Water ½ L.
- – Soy sauce 150 cc.
- – Mascabo sugar 100 g.
- – Leek.
- – Onion.
- – Cinnamon.
- – Ginger.
- – Peppercorns.
- For lacquering:
- – Settle for impartial 1 cda.
- – Soy sauce 150 cc.
- – Honey 50 g.
- – Ginger c/n.
- For the polenta:
- – Home made vegetable broth 3 cups.
- – White polenta ½ cup.
- – Cuartirolo cheese 100 g.
- – Cauliflower a handful.
- – Accused 4/5 sheets.
- – Manteca c/n.
- – Salt and pepper c/n.
- .
1.Put together a brine with salt and water. Place the bacon within the brine for two hours. Take away and drain.
2.Boil the bacon in chilly water with ginger for two hours over average warmth. Take away and drain. Place the bacon in a deep baking dish with the braising substances and canopy with aluminum foil.
3.Prepare dinner for 1 hour at 170°c.
Let cool within the liquid.
4.Reduce into 50 gram items and brown with impartial oil, degrease and add the soy, honey and ginger and cook dinner till lacquered.
5.For the polenta, blanch the cauliflower flowers and shell.
6.Reduce the akusay into julienne. Brown the greens within the butter, add the broth and produce to a boil.
7.Add the polenta within the type of rain and cook dinner for five minutes till it thickens. End with recent cheese and butter. Season.
8.Serve the polenta and 4 items of bacon on prime. End with recent akusay julienne.
And luxuriate in!.
