Beef featherblade stew with white polenta

This beef cut suits stews, braises and boiled dishes. Rich in connective tissue and collagen, it becomes very tender during cooking.
INGREDIENTS FOR 4 PEOPLE
800 g Cappello da Prete beef featherblade
4/5 smoked pancetta slices
Half an onion
1 rosemary sprig
1 small piece chilli
1 garlic clove
1 tablespoon double-concentrated tomato purée
Half a glass red wine
Extra virgin olive oil
Salt
Half a litre stock
1 teaspoon '00' flour
POLENTA
200 g white maize flour
1 litre water
Salt
Extra virgin olive oil
50 g grated Parmigiano

I chop onion and pancetta.

I sauté them in extra virgin olive oil with rosemary, chilli and garlic.

Once browned, I add a tablespoon double-concentrated tomato purée.

I dissolve it well without burning.

I cut the Cappello da Prete into fairly large pieces. Do not remove white connective tissue: it melts during cooking and makes it tender.

I let it absorb flavours and colour.

I deglaze with wine.

Once evaporated, I cover with stock.

I cover and cook for about 2 hours. Taste and add salt if needed. If the sauce is thin, mix a teaspoon flour with a couple of tablespoons sauce, stir into the stew and thicken for a few minutes.
I make the polenta, bringing water and a little salt to the boil, then gradually whisking in flour to avoid lumps.

I cook for about 40 minutes, stirring often, and finish with oil.

The grated Parmigiano.

I serve stew and polenta with the sauce. Enjoy with a full-bodied wine!