Polenta e Osei: A Heartwarming Northern Italian Delight - Tuesday, Week 28

Preparation time: 30 minutes
Cooking time: 2 hours
Serves: 4 people

Today, we're continuing our culinary journey through Northern Italy with a homely and hearty recipe, Polenta e Osei. This rustic dish from the Lombardy region is a perfect mix of creamy polenta and tender braised birds, traditionally thrushes ("osei" in dialect), although chicken is commonly used today. Let's dive right in!

Ingredients

For the Polenta:

• 250g of polenta flour
• 1 litre of water
• 1 teaspoon of salt

For the Osei:

• 4 small birds or chicken thighs (around 500g)
• 100g of pancetta, diced
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 carrot, finely chopped
• 1 stalk of celery, finely chopped
• 500ml of dry white wine
• 2 sprigs of rosemary
• 2 sprigs of thyme
• Salt and black pepper, to taste
• Olive oil, for frying

Instructions

1. Start by preparing the osei. Season the birds or chicken thighs with salt and pepper.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the birds and fry until golden brown on all sides. Remove and set aside.
3. In the same pan, add the pancetta, onion, garlic, carrot, and celery. Sauté until the vegetables are soft and the pancetta is crispy.
4. Return the birds to the pan, add the rosemary and thyme, and pour in the white wine. Reduce the heat to low, cover, and simmer for about 1.5 hours, until the birds are tender and the flavours are well combined.
5. While the birds are cooking, prepare the polenta. Bring the water to a boil in a large pot, add the salt, and gradually whisk in the polenta flour. Reduce the heat to low and continue to stir regularly for about 40-50 minutes, until the polenta is creamy and smooth.
6. Once the polenta and birds are both ready, serve a generous spoonful of polenta topped with a bird, some vegetables, and a drizzle of the cooking juices.

And there you have it, a comforting and hearty Northern Italian dish, Polenta e Osei. This rustic meal pairs beautifully with a glass of robust red wine, like Valpolicella Ripasso. Stay tuned for more Northern Italian culinary delights in our week-long series!

Remember, good food is all about the love you put into it. So pour a glass of wine, put on some Italian music, and enjoy the cooking process. Buon appetito!