Polenta and ragù are undeniably a winning combination; in Tuscany, and especially in Pisa, they know this well, so much so that it’s one of their standout dishes, called Pallette. I wanted to try making this dish with the meat ragù variation, but it’s often also paired with mushrooms. How did it turn out? Well, judge for yourself!
Pallette alla Pisana
Ingredients
For the Ragù:
- 7 ounces ground beef
- 7 ounces ground pork
- 3 tablespoons finely chopped carrot onion, and celery mix
- 2 bay leaves
- 1 tablespoon chopped parsley
- 1 tablespoon chopped rosemary
- 10.5 ounces canned peeled tomatoes
- 1 teaspoon tomato paste
- 1/3 cup red wine
- Olive oil as needed
- Salt to taste
- Chili powder to taste
For the Polenta:
- 1 ¾ cups cornmeal
- 6 1/3 cups water
- Coarse salt
- Olive oil
- Parmesan Cheese Optional
Instructions
- Prepare Ragù: In a skillet, sauté the chopped carrot, onion, and celery mix with a little olive oil and salt. Gradually add water to keep them from sticking until they are tender. Increase the heat and add both types of meat, cooking until the ragù is dry.7 ounces ground beef, 3 tablespoons finely chopped carrot, Olive oil, Salt, 7 ounces ground pork
- Add Wine: Pour in half a glass of red wine and let it evaporate completely on high heat.1/3 cup red wine
- Combine Ingredients: Puree the peeled tomatoes and add them to the ragù along with the parsley, rosemary, and tomato paste. Season with chili powder to your liking and add the bay leaves torn in half. Cook slowly, covered, on low heat for at least 1.5 hours, stirring occasionally. Add hot water as needed if the sauce becomes too thick. Season with salt to taste and remove the bay leaves before serving.2 bay leaves, 1 tablespoon chopped parsley, 1 tablespoon chopped rosemary, 10.5 ounces canned peeled tomatoes, 1 teaspoon tomato paste, Chili powder
- Cook Polenta: Halfway through cooking the ragù, boil the water in a large pot. Add salt and two tablespoons of olive oil. Gradually whisk in the cornmeal and continue to cook at a light boil for 40-50 minutes, stirring frequently.1 ¾ cups cornmeal, 6 1/3 cups water, Olive oil, Coarse salt
- Assemble Dish: Pour a ladle of polenta into four deep plates, cover with a layer of ragù, then add another ladle of polenta and finish with more ragù on top.
- Garnish: Drizzle with raw olive oil, a generous sprinkle of grated Parmesan cheese, and more chopped parsley. Serve the Pallette alla Pisana immediately.Parmesan Cheese
Notes
- Cornmeal for Polenta: Pre-packaged polenta or cornmeal labeled for polenta or grits is appropriate. Look for medium-grind for the best texture.
- Polenta: The cooking of polenta is straightforward; however, constant stirring is crucial to prevent lumps. Instant polenta can be a time-saving option, with a similar taste and texture to the traditional method.
- For a thicker ragù, consider adding a small amount of flour or cornstarch dissolved in water if the sauce doesn’t thicken as desired.
- Adjust the chili powder according to your taste for a perfectly seasoned ragù.
Savoring the Soul of Pisa: Pallette alla Pisana
Embark on a culinary journey through the heart of Pisa with Pallette alla Pisana, a delightful polenta dish enriched with ragù or mushrooms, one of the many gems of the culinary tradition of Pisa, as you can see at the link.
This traditional fare embodies the essence of Italian cuisine, showcasing the resourcefulness and ingenuity deeply rooted in its culinary heritage. As a primo, or first course, it holds a special place in the Italian culinary tradition, offering a creamy texture and subtle sweetness from the cornmeal base.
Unlike typical street fare, Pallette alla Pisana is best enjoyed in cozy settings, making it an intimate part of the dining experience. Perfect for colder seasons, this dish epitomizes comfort and satisfaction, echoing the resilience of Italian gastronomy through the ages.
Yummy!
Fabulous! Love polenta…