Prep Time: 25 minutes
Cook Time: 60 minutes
Ingredients:
- For the Quenelles
- 1 1/8 pounds (500 g) fine ground white cornmeal
- 1 3/4 cups (80 g) freshly grated Parmigiano
- 1/4 cup unsalted butter
- A pinch of fresh nutmeg
- Salt
- For the Ragù
- 12 ounces (300 g) finferli (also known as chanterelles)
- A small carrot
- A medium onion
- A 6-inch rib of celery
- 2 ounces (weight; 50 g) tomato paste, dissolved in a half cup of warm water
- 1/3 cup unsalted butter
- A sprig of sage
- Sugar
- Salt & pepper to taste
Preparation:
To make the ragù, trim the earthy roots from the mushrooms and brush off any dirt that may be sticking to them, then slice up the larger ones. Mince the onion, carrot and celery, and sauté them in the butter until the onion just begins to brown. Stir in the mushrooms and the sage, cook for a couple of minutes, and add the diluted tomato paste. Correct seasoning, adding a pinch of sugar if the sauce seems acidic, reduce the heat to a simmer, and cook the sauce for about 20 minutes.In the meantime prepare the quenelles: bring 1 4/5 quarts (1.8 l) of salted water to a gentle boil and add the corn meal in a steady shower, stirring briskly with a whip to keep lumps from forming. Cook the polenta for about an hour, stirring constantly with a wooden spoon, and once the polenta is done (it will begin to pull away from the sides of the pot) season it with the butter, nutmeg, and half the grated cheese.
Divvy the sauce into individual bowls. Moisten a couple of tablespoons and use them to remove dumpling-sized (1 1/2 inch-long) quenelles from the polenta pot. Lay them over the sauce, seasoning them with a little more nutmeg and the remaining cheese, and serve; if you want, garnish them with fresh sage leaves.
Yield: 4 servings Polenta Quenelles with a Finferli Sauce.
