Baked polenta with meat sauce (Polenta pasticciata al sugo) from The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished Way of Life (page 134) by Edda Servi Machlin

  • celery
  • cooked polenta
  • Show all ingredients...

  • EYB Comments

    Can substitute non-dairy margarine for bone marrow, and beef stock for chicken broth. Recipe specifies using the book's "Oil from a roast (Olio di arrosto)", page 206.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute non-dairy margarine for bone marrow, and beef stock for chicken broth. Recipe specifies using the book's "Oil from a roast (Olio di arrosto)", page 206.

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