Pitina con polenta
Pitina con polenta is a traditional dish from Friuli-Venezia Giulia, born in the lands of Pordenone and the Friulian Dolomites. It is a smoked meatloaf prepared with game meat that captures the authentic flavors of the Friulian mountains. Served on a bed of creamy polenta, it represents the perfect marriage between Alpine hunting tradition and regional peasant cuisine.
Preparation
- 1
Prepare the polenta by slowly pouring it into boiling salted water, stirring continuously to avoid lumps. Cook for about 45 minutes, stirring frequently until you achieve a creamy consistency.
- 2
Meanwhile, finely slice the onion and sauté it in a pot with extra virgin olive oil over moderate heat until softened.
- 3
Add the smoked pitina, sliced to medium thickness, to the pot with the onion.
- 4
Pour in the dry red wine and let it evaporate for 2-3 minutes over high heat.
- 5
Add the hot meat broth, season with salt and pepper, then lower the heat and simmer gently for about 30 minutes.
- 6
When the polenta is almost ready, stir in the butter pieces and grated Parmigiano Reggiano until you achieve a velvety cream.
- 7
Pour the creamy polenta onto the plate, arrange the pitina with its sauce on top, tasting and adjusting salt and pepper if necessary.
- 8
Serve immediately, still steaming hot, to fully appreciate the authentic flavors of this mountain dish.
Chef's Tips
Pitina is a traditional sausage that is already smoked: seek out authentic Friulian versions to guarantee quality. Polenta must cook slowly to develop full flavor; do not rush the cooking time.