Spezzatino & polenta - step-by-step instructions

If ever there was a comfort food, this is it! Glorious, wholesome stone-ground Polenta (which we send to you in generous slabs, already grilled over lumpwood charcoal), and velvety tender, succulent chunks of suckling pig braised in rosemary, bay, fennel seeds, white wine and a whole lot of milk. The milk somehow keeps the suckling pig even juicier and even more tender, and forms delicate curds in the ethereal sauce.

You will need:

1 smallish saucepan

An oven or microwave (and suitable dish)

(a knob of butter if you like)

Your pack serves 2, and contains:

1. Suckling pig braised with milk and mountain herbs

2. 2 slabs of stone-ground yellow polenta, which we have cooked, formed into a slab and then grilled over charcoal


The dish will take about 10-12 minutes to cook.

If using a microwave to warm the polenta, put the suckling pig stew on first; if using an oven, preheat it to 180C (or so) put the polenta in the oven first.

The pig stew should be brought to a boil in a smallish saucepan over a medium- heat, and then cooked for 10 minutes until the sauce has reduced and become velvety. If you are impatient, turn up the heat – and if it reduces too far (and threatens to split), add a splash of milk or water.

The polenta slabs should be laid out side-by-side and warmed in a microwave (4 minutes on medium-low, around 350W should do it) – or in the oven (for about 12 minutes), until hot through. If you like, you can dot the polenta with butter before heating it.

Serve the stew spooned over the polenta.

ENJOY! This is a delicate but hearty dish – the perfect partner for a Nebbiolo or other complex, lighter bodied red wine.

ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain milk and alliums