Sucialesta may be the rarest dish on the Zabariona table: soft polenta gnocchi, borlotti beans and cured Mora Romagnola lardo, recovered through conversations with elderly azdore.
The story behind the recipe
Its dialect name is associated with the social, shared character of this popular dish. It began as a winter recovery recipe, turning the previous day’s polenta into a generous meal.
Ingredients for 4 people
- 300 g stone-ground coarse maize flour
- 800 ml water and salt
- 200 g borlotti beans, fresh or soaked
- 80 g sliced Mora Romagnola lardo
- Garlic, rosemary, extra-virgin olive oil and black pepper
Preparation
- Cook the beans with garlic, rosemary and olive oil for 40–60 minutes; salt at the end and reserve their liquid.
- Cook a firm polenta for around 40 minutes. Spread 2 cm thick, cool briefly and shape oval gnocchi with a wet spoon.
- Melt the lardo gently until translucent. Add the beans and some cooking liquid, then simmer for five minutes.
- Arrange the polenta gnocchi in bowls, spoon over beans and lardo, and finish with black pepper and raw olive oil.
Taste it in Ravenna
The recipe belongs to the research of Andrea Rondinelli and Osteria dalla Zabariona. Seasonal availability can change: check today’s specials or the restaurant menu.
