Frascarell Marchigiani

Moisten the flour with water a little at a time, rubbing it gently between your hands. Continue until small, irregular lumps form, without turning the flour into a compact dough. Add the water gradually: the lumps should remain separate and dry enough to be poured into the cooking water later.

Pour half a liter of water into a shallow pan, add salt, and bring to a simmer. Maintain a light, steady boil, avoiding a high boil, which would make it harder to incorporate the flour. The water is ready when small, continuous bubbles appear on the surface.

Pour sprinkling in gradually the lumps of flour in the hot water with one hand, while with the other you continuously stir the shallow panProceed gradually to distribute the flour evenly and prevent lumps from forming. Continue cooking until the mixture it becomes a very soft, almost creamy polenta, without dry areas.

Dice the fatty and lean ham or the pancettaCut the meat into even pieces so the fat renders evenly and the lean meat can brown without burning. Set aside the cut meat while you prepare the sauce.

Heat the extra virgin olive oil in a shallow pan and add the chopped onion together with the ham or pancetta. Brown over medium heatCook, stirring, until the onion is golden brown and the fat from the meat is well rendered and fragrant. Avoid over-browning the onion.

Add the canned whole peeled tomatoes and the marjoram to soffrittoStir to combine the seasonings and cook for about ten minutes, maintaining a moderate boil. The sauce is ready when it appears smoother and slightly reduced, with the aroma of marjoram clearly perceptible.

Before turn off the heat, taste the sauce and season with salt to taste. Join the chili pepper Add the desired amount and stir to distribute. Finish cooking when the sauce is flavorful, fragrant, and still runny enough to easily coat the polenta.

Pour the still-hot polenta into bowls and spoon the tomato, onion, and prosciutto sauce over them. Serve immediately, once the polenta retains its soft, almost creamy consistency and the sauce has spread without drying out.