The Perfect Pitstop: Ristorante da Casse, Sestriere

Piedmontese sausage & polenta

WHAT YOU NEED (serves 6)

• Olive oil or butter
• 1 large onion, roughly chopped
• 1-2 cloves of garlic, chopped
• 6 sweet Italian sausages (good- quality pork sausages will do)
• 6 pork spareribs
• A splash of red wine
• Salt and pepper to taste
• 2 large cans of chopped tomatoes
• 300g polenta
• 50g butter

HOW TO MAKE IT

1. Heat the oil or butter in a pan, add the onions and garlic, cook gently until soft and translucent.
2. Add sausages and spare ribs (one for each per person) to the pan and brown. Season and add the wine, before allowing it to cook off.
3. Stir in the chopped tomatoes, cover and allow to simmer for around an hour, or until the meat is tender and sauce thick.
4. In a large pot, bring roughly 1.5l of salted water to the boil and add half the butter. Add the polenta (50g per person) in a fine stream, stirring continuously. Simmer over a low heat for 35 minutes until the polenta is soft and gelatinous, but not dry. Stir in remaining butter, and season.
5. Serve a good scoop of polenta with one each of sausage and spare ribs, and plenty of sauce.

Bellissimo!