Fresh Pepperoncini

What Does a Mexican Cook in Italy?

In Spicy Main Dishes by Dave DeWittLeave a Comment

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Here’s a recipe from José Marmolejo’s latest article, “Spicy Italian Cooking,” here.

Polenta with Ragù and Habanero

This is a corn mush with a spicy tomato sauce.

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Ingredients

1 celery stick

1 carrot

½ onion

Olive oil

1 pound fresh Tomatoes

1 or 2 cloves garlic

A pinch of fine herbs

Water

Salt to taste

1 pound polenta

1 or 2 fresh habaneros, finely chopped

Instructions

Chop the celery, carrots and onion, sautée them in a pan in olive oil until soft. Chop the tomatoes, mince the garlic, and add them to the sautéed vegetables and cover the pan. Add the water and cook over low flame for 10 minutes. As you can tell, no blender was required and the result will be a rough rustic sauce. If finer texture is desired, blend the tomatoes with the vegetables after being sautéed. Add the fine herbs, water if needed and salt. Mix well, cover again and allow to simmer on a low heat for approximately 10 minutes. Check and stir periodically Following the package instructions for the Polenta cook it with the Habaneros.

Yield: 4 servings

Heat Sale: Hot

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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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