Molho de linguiça calabresa sauce
1 kg of fresh pork linguiça calabresa
4 cloves of garlic
2 tablespoons of olive oil
1 cup of red wine
3 tomato halves, diced
4 sprigs of rosemary
1 cup of water
1/2 teaspoon of Calabresa pepper
Salt to taste
Polenta
5 cups of water
2 cups of pre-cooked cornmeal flour
Salt to taste
For frying
2 tablespoons of olive oil
Molho de linguiça calabresa sauce
1 kg of fresh pork linguiça calabresa
4 cloves of garlic
2 tablespoons of olive oil
1 cup of red wine
3 tomato halves, diced
4 sprigs of rosemary
1 cup of water
1/2 teaspoon of Calabresa pepper
Salt to taste
Polenta
5 cups of water
2 cups of pre-cooked cornmeal flour
Salt to taste
For frying
2 tablespoons of olive oil
Molho
1
Pulse the linguiça in a food processor and set aside
In a medium saucepan, caramelize the garlic in olive oil until golden
Add the linguiça and cook until most of the liquid has evaporated
2
Add the red wine and simmer until it has almost completely evaporated
Add the tomato, rosemary, and water
Cover and simmer for 15 minutes or until the sauce thickens
Season with Calabresa pepper and salt
Set aside
Polenta
1
Bring the water to a boil in a medium saucepan over medium heat
Add the cornmeal flour and stir until dissolved
Season with salt and cook for 5 minutes or until it pulls away from the sides of the pan
Transfer to a flat surface, brushed with butter
Spread to form a rectangle approximately 30 x 25 cm
Let cool and set before cutting into sticks
2
Heat the olive oil in a medium saucepan over medium heat
Fry the polenta until golden
Drain on paper towels
Serve with the linguiça calabresa sauce, and if desired, sprinkle with grated Parmesan cheese.
