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1
With a mezzaluna or a sharp knife, mince the pancetta with the parsley and the garlic to a fine paste.
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2
In a large saute pan over a medium flame, warm the olive oil with the pancetta/parsley/garlic paste and add the porkonly half at a timebrowning and sealing the meat well.
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3
As it is browned, remove the pork to a holding plate.
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4
Sprinkle the pork generously with about 2 teaspoons of the salt.
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5
Soften the onion in the remaining fat for several minutes.
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6
Add the fennel seeds and the chile and saute for another minute.
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7
Add 1 cup of the wine, stirring and scraping at the residue and permitting the liquid to reduce for a minute or two.
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8
Add the remaining wine, the tomatoes, the peppers, and 1 teaspoon of the sea salt, bringing the sauce to a simmer.
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9
Over a medium flame, permit the sauce to reduce and thicken for 20 minutes.
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10
Lower the flame, add the pork and, covering the pot with a skewed lid, gently simmer the meat for 30 minutes or until it is soft and fork-tender.
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11
Remove from the heat and stir in the red wine vinegar.
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12
Permit the sauce to rest for several hours or overnight.
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13
In a large, heavy saucepan over a lively flame, combine the water, the milk, 4 tablespoons of the butter, the sugar, and the sea salt and bring the whole to a simmer.
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14
Lower the flame and, with one hand, slowly shake the polenta from its cup into the simmering mixture while energetically stirring with a wooden spoon in the other hand.
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15
Adjust the flame to its lowest setting, stirring constantly, and cook until the spoon will stand up by itself, about 30 minutes.
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16
Remove from the flame, grind over the pepper, and dot the polenta with the remaining butter.
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17
Have your board or marbleyour spianatoiaat the ready.
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18
Pour the polenta out onto the flat surface, smoothing it, urging it into a somewhat rectangular form with a spatula or a wooden spoon.
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19
Permit the polenta to cool and firm up a bit.
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20
Cover it lightly with a clean kitchen towel.
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21
Reheat the sauce, have the pecorino nearby, and call everyone to the table.
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22
Pour half the sauce over the slightly cooled polenta and dust it very generously with the just-grated cheese.
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23
Carry it to the table on the board.
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24
Using a long length of butchers twineits ends wrapped several times around each of your palmscut the polenta into squares while someone else deftly slips a spatula under each piece and serves it.
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25
Pass the remaining sauce and a bowl of just-grated pecorino.
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26
Of course, Elisabetta went round the table blessing everyones plate with olio santo.
