Curgo Rice

Cut the pancetta dice and make it gently sauté in extra virgin olive oil in a shallow pan. When the fat starts to melt and the pancetta Once it browns slightly, add the chopped celery, onion, marjoram, and parsley. Let it wilt. over medium heat until the onion becomes transparent and lightly golden, without burning the herbs.

Cut the very ripe tomatoes into small pieces and pour them into the shallow pan when the onion is golden. Season with salt to taste and pepper, then cook the sauce over medium heat Cook until the tomatoes break down and the sauce thickens. The sauce is ready when it appears thick and the excess liquid has reduced.

Bring to a boil Bring four liters of salted water to a boil and cook the rice. Maintain a steady boil and cook until halfway done, checking that the grains are softened on the outside but still firm in the center. This cooking point allows the rice to continue transforming with the flour.

Pour a glass of cold water into the pot when the rice is halfway cooked. Wait for it to stop boiling: the cold water temporarily interrupts the boil and prepares the rice. the mixture when adding the flour, avoiding cooking too quickly before the dough reaches the necessary density.

Add the flour little by little, taking it with the fist of one hand, while continuously stirring the rice with the other. Keep the mixture on the heat Mix continuously to distribute the flour and prevent lumps from forming. Continue mixing until the mixture becomes uniform and progressively thicker.

Continue stirring until the polenta is firm but still spreadable. Check the consistency by lifting the spoon. the mixture It should slowly fall back and hold its shape for a few moments. When no more separated liquid appears and the mixture is smooth, remove the mixture from the heat.

Spread the polenta on a work surface wooden or distribute it directly onto serving plates, working while it is still hot. Complete with the tomato sauce and pancetta already thickened, so add pecorino grated. Serve when the surface is well seasoned and the contrast between the soft base and the seasoning is clear.