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The Silver Spoon, Phaidon Press

Serves 4


• scant 2½ cups coarse polenta flour
• 1 1/3 cups ricotta cheese
• 3 tablespoons olive oil
• 1 onion, chopped
• 1/3 cup pancetta, diced
• 11 ounces tomatoes, peeled and diced
• 2 tablespoons butter, plus extra for greasing
• 2/3 cup Parmesan cheese, freshly grated
• salt and pepper


Prepare the polenta (see Polenta), pour it onto a counter or tray and let cool and set, then cut it into slices.

Beat the ricotta in a bowl until smooth.

Heat the oil in a small pan, add the onion and pancetta and cook over low heat, stirring occasionally, for 5 minutes.

Add the tomatoes, season with salt and pepper according to taste and simmer for 30 minutes.

Preheat the oven to 350°F.

Grease an oven-proof dish with butter.

Arrange the polenta, ricotta, Parmesan and tomato sauce in layers in the prepared dish, finishing with a layer of polenta.

Dot with the butter and bake for 20-25 minutes.


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