Mix the cornmeal with very hot water using a sturdy spoon, then let it cool enough to handle. The dough should be soft and cohesive, not pourable. Bake a low round and break it into the cooked greens just before serving.
Make ahead Keep the baked cornmeal round and the cooked greens separate until serving. Refrigerate the pork and greens promptly, then reheat thoroughly with a little broth.
Pizza e minestra: Molise cornmeal bread and greens
Prep 30 min · Cook 1 hr 50 min · Serves 6 · Difficulty Easy
Method
Put the ribs in a large pot with 2500 ml water. Bring to a boil, skim, then simmer gently for about 90 minutes, until the meat separates readily from the bones.Put the ribs in a large pot with 10½ cups water. Bring to a boil, skim, then simmer gently for about 90 minutes, until the meat separates readily from the bones.
Meanwhile, heat the oven to 200°C conventional. Lightly oil a 30 cm round pan from the dough’s 40 ml oil allowance. Put the cornmeal and a little salt in a bowl. Stir in the remaining dough oil and 900 ml very hot water with a sturdy spoon.Meanwhile, heat the oven to 400°F conventional. Lightly oil a 11¾ in round pan from the dough’s 2¾ tbsp oil allowance. Put the cornmeal and a little salt in a bowl. Stir in the remaining dough oil and 3¾ cups very hot water with a sturdy spoon.
Let the dough cool enough to handle. Press it into the pan in an even round about 2 cm thick and smooth the surface. Bake for about 60 minutes, until set, cooked through and golden at the edges.Let the dough cool enough to handle. Press it into the pan in an even round about ¾ in thick and smooth the surface. Bake for about 60 minutes, until set, cooked through and golden at the edges.
Wash the cabbage and chicory. Blanch them in a separate pot of boiling water for about 10 minutes, until nearly tender. Drain, keeping a little cooking liquid.Wash the cabbage and chicory. Blanch them in a separate pot of boiling water for about 10 minutes, until nearly tender. Drain, keeping a little cooking liquid.
Lift out the ribs, remove every bone and cartilage, and break the meat into small pieces. Strain the pork broth. Warm the remaining 20 ml oil with the garlic and split chili in a wide saucepan. Add the greens, pork and 300 ml strained broth. Simmer for 10 minutes and season with salt.Lift out the ribs, remove every bone and cartilage, and break the meat into small pieces. Strain the pork broth. Warm the remaining 1¼ tbsp oil with the garlic and split chili in a wide saucepan. Add the greens, pork and 1¼ cups strained broth. Simmer for 10 minutes and season with salt.
Remove the garlic and chili. Break the cornmeal pizza into irregular pieces and fold them into the hot greens. Add a little more broth if needed to moisten the bread, keeping the mixture spoonable rather than soupy. Serve immediately.Remove the garlic and chili. Break the cornmeal pizza into irregular pieces and fold them into the hot greens. Add a little more broth if needed to moisten the bread, keeping the mixture spoonable rather than soupy. Serve immediately.
