Excerpt
"Bed" of Polenta
serves 2 as an entree
A couple of years ago I appeared on a midafternoon talk show alongside Playboy's Miss April '96. I created this polenta bed with ravioli pillows in her honor. You can make the Roasted Red Bell Pepper Sauce from scratch (see page 138) or save time by using any store-bought red sauce or pesto.
Ploenta "Bed"
1 cup polenta
1 Prepare polenta according to package directions (for additional flavor, replace water with chicken stock, and add salt and pepper, chopped fresh herbs, and freshly grated Parmigiano-Reggiano cheese).
2 Spread a 3/4-inch layer of cooked polenta in a greased 8x10-inch baking pan and let set until solid (this may take an hour or so).
3 Cut two 4x5-inch slabs of polenta.
4 Just before serving, finish polenta by sauteing in a pan with one or two teaspoons of olive oil for approximately 5 minutes per side, or until it is browned and crispy on the outside.
Pasta "Sheet"
2 sheets fresh uncut pasta, cut into 5-inch squares. (You can find uncut sheets of pasta at fresh pasta stores. Alternatively, use extra wide sheets of dried lasagna pasta and make single "beds.")
1 Boil pasta in a large pot according to package directions.
2 Strain pasta into a colander that has been coated with olive oil on the inside (to avoid stickage).
Ravioli "Pillows"
4 pieces fresh ravioli
1 Boil ravioli according to directions.
2 Strain ravioli into a colander
That has been coated with olive oil on the inside.
Assemble beds on warmed plates, then spoon sauce around perimeter.
Specialty Ingredient
Whole pasta sheets