Tolenta with Sausages
From Leaves from our Tuscan kitchen (1900).
No ratings yet
A historical recipe
Leaves from our Tuscan kitchen, by Janet Ross (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Make a polenta as above (alia Parmigiana) and while cooling boil two or three sausages in an earthen pot with very little water.
- When done, skin them, break them into small pieces, and add a little stock and tomato conserve.
- Lay the polenta in a baking dish, putting some sausage and grated Parmesan cheese between ^ This is an American recipe.
- each layer with some bits of butter here and there.
- Then cook with fire above and below, or in the oven, and serve very hot.
Plating
Cookware for this recipe
-
Saucepan
-
Baking dish
-
Grater