Recipe · Marche · Urbino
Cresc'tajat
pasta made from leftover polenta, cut into diamonds like maltagliati and dressed with beans and sausage: the poor dish of the province of Pesaro and Urbino, born from throwing nothing away
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- crumble the cold polenta into a wide bowl and add the flour and the egg
- knead it at length by hand, adding flour if needed, until you have a firm, smooth dough that is not sticky at all
- let it rest covered for half an hour, then roll it out on a floured board to a sheet two or three millimetres thick
- cut the sheet into irregular diamonds two fingers wide, like maltagliati, and lay them on a floured cloth without overlapping
- make the sauce: soften the finely chopped onion, celery and carrot in the oil, add the crumbled sausage and let it brown until no pink is left
- add the passata, salt, pepper and cook over a low heat for forty minutes
- add the beans in the last ten minutes, crushing some with a fork so the sauce binds
- boil the cresc'tajat in salted water: three or four minutes are enough, and they come to the surface when they are done
- lift them out with a slotted spoon, dress them in the pan with the sauce and serve with grated pecorino
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