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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.
Units: US | Metric
Serving Size: 1 (653 g)
Servings Per Recipe: 4
The following items or measurements are not included: