Prep 20 mins
Cook 4 hrs 20 mins
From the New York Times, Jan 29, 2010. Eggs are poached in a rich, pork-infused tomato sauce, then served over chestnut polenta. The reserved meats may be shredded and added to leftover sauce, then served over pasta. Prosciutto scraps may be used if available (and will generally be cheaper). Chestnut flour may be obtained from Italian specialty stores, or online. NOTE: Since the pork shoulder, pork belly and prosciutto are not actually served in this preparation, the nutrition information is very inaccurate.
- 1 lb boneless pork shoulder, cut in large chunks
- 1⁄2 lb pork belly, cut in large chunks
- kosher salt
- 1⁄2 cup extra virgin olive oil
- 1 red onion, peeled and halved
- 2 (28 ounce) cans whole canned tomatoes (San Marzano if available)
- 1⁄2 lb prosciutto, cut in large chunks
- 1 cup coarse-ground polenta or 1 cup cornmeal
- 4 1⁄2 cups water, divided
- 1 teaspoon kosher salt
- 1⁄4 cup chestnut flour
- fresh ground black pepper
- 10 -12 basil leaves, washed
- 4 -6 eggs
- extra virgin olive oil
- grated ricotta salata
- Salt the pork shoulder and belly well, and refrigerate overnight.
- In a large, heavy-bottomed pot over medium heat, heat oil until shimmering. Add onion, cut sides down. Cook gently until well-browned, moving occasionally to prevent sticking, about 20 minutes. Remove onion.
- Pour tomatoes (and juices) into a large bowl. Squeeze tomatoes in your fist to crush into large chunks. Season with salt and add to pot. Add pork shoulder, belly and prosciutto to pot and bring to a boil, stirring often. Reduce to a very low simmer, cover, and cook 4 hours. Remove from heat and cool to room temperature.
- Remove meats from sauce and save for another purpose. Adjust salt to taste.
- In a medium pot, combine polenta, 4 cups water and salt. Bring to a boil, whisking continuously. Reduce heat to a simmer and cook, stirring occasionally with a wooden spoon, until tender, about 30 minutes. Stir in chestnut flour and cook another 3 minutes. Season with salt and pepper. Remove from heat and cover.
- In a saucepan, combine 3 cups of the ragu with the basil (roughly torn) and 1/2 cup water. Bring to a gentle boil over medium heat. Make wells with a spoon for each egg; crack one egg into each well. Cover pan and cook until eggs are set, 5-10 minutes.
- Divide the polenta into warmed bowls. Place one egg, with some ragu, into each bowl. Top with ricotta salata. Serve immediately.