Heat through the butter, sliced pancetta and onion in a pan. Cook (don’t fry), then remove the onion and pancetta.
Add the meat, chopped into very small slices, to the butter; over a high heat, let it turn white (without frying it) then simultaneously add the salt, pepper, nutmeg, cinnamon and flour.
Add the wine until it comes to the boil, then serve immediately with the polenta.
A recommended wine to accompany it would be Torrette, served at 18 C°.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.