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POLENTA WITH RIBBON RAGU
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Pablo Fernandes
@culinariadeamador- Ingredients
- Recipe
- Cornmeal1 cup
- Water800 ml
- Pork Rib1 kg
- Large Tomato2 unit(s)
- Garlic (tooth)3 unit(s)
- Tomato extract3 tablespoon
- Leek1 unit(s)
- Olive oil2 tablespoon
- Chives to taste
- Chili Pepper to taste
- Salt to taste
- Place the olive oil and chopped garlic in a pressure cooker and sauté.
- After braised, put the tomato paste, the rib already seasoned with salt and pepperoni and refog.
- Add the tomato, finely chopped leek and 100ml of water and place under pressure for approximately 35 minutes.
- Once cooked, shred and remove the bones.
- For the polenta, dilute the cornmeal in 700ml of water at room temperature, place in a pan and stir until cooked. Hit the salt to taste. If you want, you can add 50g of Parmesan which is very good.
- The chives can be placed in the ribs ragout or on a plate and placed on top. It's up to you.
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