WATER EATER RECIPES

Steps:

• Heat an 8- to 10-quart Dutch oven over medium-high heat.
• Season the shank discs well with salt and pepper.
• Lightly dredge the discs in flour.
• Add the oil to the pot and swirl to coat. When the oil starts to shimmer, sear the shank discs in batches (avoid overcrowding the pan, which will steam the meat). When the meat is well browned on all sides, remove to a plate. Be careful not to burn the bits on the bottom of the pan, as it will impart a bitter flavor.
• Add the onions, carrots, and celery and cook until the onions are browned.
• Add the garlic and cook for 30 seconds until fragrant.
• Push the vegetables to one side of the pot. Add the tomato paste to the empty side of the pot and let it begin to caramelize a little. Once it darkens, stir the tomato paste into the vegetables.
• Add the wine to the pot and scrape up any brown bits on the bottom of the pan. Allow the wine to reduce slightly.
• Return the meat to the pot. Add enough stock to just cover the meat. Bring to a boil, then reduce the heat to low.
• Skim off and discard any scum that accumulates on the surface.
• Stir in the thyme, rosemary, and sage.
• Cover the pot and cook at a bare simmer until the meat is fork-tender, 3-1/2-4 hours. Check halfway through to make sure there is still enough liquid covering the meat; add more if needed.
• About 30 minutes before the meat is done, make the polenta in a 4-to 6-quart pot, bring the water to a boil. Add the salt.
• Whisking constantly to avoid lumps, slowly add the polenta in a thin stream.
• Reduce the heat to medium-low and continue to stir for 15 to 20 minutes until the polenta becomes thick and large bubbles form (kind of like a volcano).
• Remove from the heat and stir in the grated cheese and the butter.
• Set aside, covered. Add milk if needed to loosen up the polenta when you serve it.
• When the shanks are fork tender, remove them from the oven and carefully remove the strings with kitchen shears.
• Divide the polenta among the dinner plates. Top each puddle of polenta with a shank piece. Spoon the sauce and the vegetables over the meat. Sprinkle with parsley to garnish. Serve immediately with grated cheese.

Steps:

• Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
• Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
• Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.