I’m not sure exactly what this recipe is, but I can imagine how to make it. My grandmother used to make a sort of polenta ‘lasagna’ with sausage, but hers included a tomato sauce and cheese and was kind of sloppy, not bread like. If this is an old family recipe of his, I’m not sure I can duplicate it, but I can come up with something similar. Is this a Neapolitan recipe?

I am looking for a recipe for Polenta with sausage that when finished is abot an inch thick or a little thicker and is like a bread texture,
A friend of mine is 91 years old and in great shape and keeps asking me if I could find a recipe to make this for him.

The sausage is cut up in a coin fashion and mixed with the polenta and then baked, I would assume to get a bread like texture.

He does not eat pork sausage so I guess the sausage can be substituted with turkey sausage.

Need your help!!!
Thank you
Don

Did we meet today? I don’t think we were introduced. I wish we had been. Do you cook Italian food?

That was a really nice tribute to Ray. He would have been thrilled.

Ciao,

Erica

BTW, I taught briefly at the New York Restaurant School before taking a job at The CIA.

Thank you so much for telling me about your Parisian Lunch project. It sounds wonderful. I too am a lover of Pantelleria. My Sicilian/Puglian family has and seems always will flavor all my cooking. Your recipes sound great. I’d be honored to reserve a seat at your table the next time I’m in Paris.

Best to you,

Erica

I was really reluctant to eat whole wheat pasta at first too, having had several of those cardboard experiences myself. But I have found a few producers who make really good ones. Racconto is excellent and fairly easy to find in grocery stores (at least in New York). Latini makes an outstanding farro pasta. You can order it from gustiamo.com, but I’ve seen it at several Italian specialty shops as well. Other names to look for are Martelli, Monterosso (they make farro pasta), and Santoleri. The trick to making any of these pastas work is to rethink your sauce a little, giving it hits of boldness (some chili, some anchovy). Strong flavors work best with whole wheat.

I believe the person who wrote the article you’re referring to did mention a few producers, but mostly large companies like De Cecco and Barilla, which make passable whole wheat pasta but nothing great (De Cecco is better than Barilla). Whatever you do, try to avoid Ronzoni. Their stuff is terrible.

Good luck at Weight Watcher’s. It’s a great organization. My sister did very well with them.

Best to you,

Erica

Last night at my Weight Watcher’s meeting, my leader brought in an article from the San Jose Mercury on you and your whole wheat pasta and how good it is for you. The article listed brands of pasta that are the best, most wholesome ones. I’d like to get that list. All the wholewheat pasta I’ve found – tastes like cardboard. I found the article online this morning but the list wasn’t in the article. Can you provide that list? BTW, I’m ordering your Flavors of Southern Italy – fabulous!

Thanks for sharing your life with us and your wonderful way of cooking.