Ingredients

For the Sagne Dough

• 2 cups semolina flour (rimacinata di grano duro)

• ⅔ cup warm water

• A pinch of salt

• Semolina flour for dusting

For the Beans Sauce

• 1 ½ cups dried borlotti beans (soaked overnight)

• 1 tbsp extra virgin olive oil

• 3 oz pancetta, diced

• 1 celery stalk, finely diced

• 1 carrot, finely diced

• 1 small onion, finely diced

• 1 garlic clove, minced

• 1 small chili pepper, deseeded and chopped

• 1 sprig rosemary

• 1 cup tomato purée

• Salt and black pepper to taste

• Vegetable broth or water as needed

• Extra virgin olive oil for drizzling

For the Polacca Aversana

Leavened Dough

• 1 cup all-purpose flour (00)

• 1 cup manitoba flour

• ¼ cup granulated sugar

• 1 tsp dry yeast

• ½ cup warm milk

• 1 egg

• Zest of 1 lemon

• 1 pinch salt

• ⅓ cup unsalted butter, softened

Pastry Cream

• 1 cup whole milk
• 3 egg yolks
• ¼ cup sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract

For Assembly

• 10 syruped amarena cherries

• 1 egg + 1 tbsp milk (for brushing)

• 2 tbsp sugar pearls

 

Instructions 

Prepare the Sagne Dough

1. In a stand mixer, combine semolina flour and salt.
2. Gradually add warm water while mixing.
3. Knead until the dough is smooth and elastic.
4. Shape into a ball, cover, and let rest under a bowl for 30 minutes.

Shape the Sagne

1. Divide the rested dough into small portions.
2. Roll out each portion to a thin sheet.
3. Cut into strips about 1 inch (3 cm) wide and 2 inches (5 cm) long, forming irregular shapes.
4. Dust with semolina and set aside.

Prepare the Beans Sauce

1. Rinse the soaked beans and cook in unsalted boiling water until tender (about 1 hour). Drain and set aside.
2. In a large pan, heat olive oil and brown the diced pancetta.
3. Add celery, carrot, and onion, and sauté for 5 minutes.
4. Add garlic, chili pepper, and rosemary. Stir well.
5. Add tomato purée and bring to a boil.
6. Add cooked beans and enough broth or water to cover.
7. Season with salt and pepper.
8. Simmer covered over low heat for 1 hour, stirring occasionally. Add more liquid if necessary.

Cook and Assemble the Sagne

1. Boil the sagne in salted water until al dente.
2. Drain and toss directly into the bean sauce.
3. Mix well and finish with a drizzle of raw olive oil before serving.

Prepare the Leavened Dough

1. In a mixer bowl, combine the flours, sugar, and dry yeast.
2. In a small bowl, whisk milk, egg, lemon zest, and salt.
3. Gradually add the liquid to the flour mixture while mixing.
4. Knead until the dough is elastic.
5. Add softened butter little by little until fully absorbed.
6. Transfer to a greased bowl, cover with plastic wrap, and let rise in the oven off for 2 hours.

Prepare the Pastry Cream

1. In a bowl, whisk egg yolks with sugar and cornstarch.
2. Heat the milk with vanilla in a saucepan.
3. Gradually add the hot milk to the yolk mixture while whisking.
4. Return to heat and cook, stirring, until thickened.
5. Transfer to a dish, cover with plastic wrap in contact, and let cool.

Shape the Polacca Aversana

1. Divide the risen dough into two equal portions (about 9 oz / 260 g each).
2. Shape each into a ball and roll out into two 9-inch (23 cm) discs.
3. Place one disc on a parchment-lined baking sheet.
4. Spread the pastry cream over the disc, leaving a ½-inch border.
5. Arrange syruped amarena cherries over the cream, pressing gently.
6. Cover with the second dough disc.
7. Seal the edges by pinching with a fork, then fold inward.
8. Let rise in the oven off for 30 minutes.

Bake the Polacca

1. Preheat oven to 350°F (175°C).
2. Brush the top with beaten egg and milk.
3. Sprinkle with sugar pearls.
4. Bake for 30 minutes until golden.
5. Let cool completely before serving.

 

From the humble kitchens of Molise to the sweet convent walls of Aversa, this journey binds the soul of tradition to the warmth of family tables.