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cabri à l’istrettu et petti morti
kid ragout with polenta
Made with kid (or venison or young boar, marcassin) this stew also has tomatoes, olive oil, wine and a good half a head of garlic.
The ‘petti morti’ is the mound of corn polenta that goes with it, shaped into little mounds and baked in the oven, sometimes with grated cheese.
Text © Dana Facaros
Image by a tonnelle