Peverada With Luganega And Polenta

Preparation:

Preparation: Brown a chopped onion in olive oil, add the pork rind cut into small pieces and fry for about ten minutes. At this point, add the beef marrow previously melted over low heat and sieved, add the breadcrumbs and brown for a few minutes. Sprinkle everything with cold broth and boil for about an hour. Add the luganeghe pierced with a fork, pepper and salt and put it back to the boil for another hour. Season with grated parmesan. Serve the dish very hot with the luganega cut into rather thick slices and slices of yellow polenta.