Spicy sausage and polenta lasagne (lasagne di salsiccia piccante e polenta)
Hearty and delicious, this lasagne - which uses polenta in place of pasta sheets - is a real crowd pleaser.
What to drink
Spicy foods call for a either bit of spice in the wine or some sweetness to act as a counterpoint to the spice. In the Veneto we get both in the king of the region, Amarone della Valpolicella! A lovely choice would be Il Lussurioso by Buglioni. A dry, smooth, yet powerful wine with intense flavours of red and black cherries and just a hint of white pepper. This sweet and spicy combination elevates a spicy dish to the next level.
Note
Using good-quality sausages is a must – I love the fennel and red wine varieties for this dish.
This recipe is an extract from Cucina del Veneto: Delicious recipes from Venice and Northeast Italy, by Ursula Ferrigno (Ryland Peters & Small, £22)
If you like this recipe, why not try more Italian Recipes from the House & Garden archive?
What you'll need
Spicy sausage and polenta lasagne (lasagne di salsiccia piccante e polenta)
Ingredients
Preparation
Step 1
Heat the oil in a saucepan over a low heat, add the onion, celery and carrot and cook slowly until lightly coloured.
Step 2
Crumble the sausage meat into the pan, then break up any large clumps with a spoon. Add the garlic, chilli flakes and tomatoes and simmer for 40 minutes, adjusting the flavours as you go. At the end, add the chopped parsley.
Step 3
Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Step 4
Lightly oil an ovenproof dish (about 23 cm/9 inch square). Cover the base of the dish with one-third of the sausage and tomato sauce, then add a thin layer of polenta. Sprinkle over one-third of the grated pecorino and lay one-third of the mozzarella slices on top. Repeat these layers twice more, finishing with a layer of polenta and the two cheeses. Bake in the preheated oven for 40 minutes until bubbly and golden. Leave to stand for 5–10 minutes before serving with crusty bread.
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