POLENTA
Polenta is a recipe typical of North of Italy and in particular of Veneto where polenta is very rich and deeply rooted. Always it has been defined as the "dish of the poor,” polenta is the basis of many recipe thanks to his goodness and simplicity: the polenta, in fact, is nothing but a mixture of water and cereal flour, cooked in a pot.
Contrary to popular belief, not only does the polenta with the flour corn, but can be prepared with a variety of cereals and even with chestnuts flour.
The origins of polenta have their roots in antiquity, the period when Christopher Columbus returned from America and he brought with him a plant that it has never been seen in Europe: the corn or maize.
Colombo said that the natives of the Americas used to prepare a kind of mixture with corn flour and water, which was then cooked and enriched with sauces, vegetables, meat or cheese.
Once the maize had been planted, it grew very prosperous above all in the northern part of Italy and for this great abundance and its low cost; it became the favorite food of the poor, especially the farmers who cultivated it. Since the polenta tastes very "neutral", it is very easily adaptable, then the farmers found many variations to combine this food, that is very nutritious and inexpensive, with other existing recipes typical of our country. Nowadays, the recipes for polenta that they have been passed down by our fellow mountaineers, and all recipes are very good such as: fried polenta, polenta and Osei, and the famous polenta and taragna.
Polenta
Ingredients
Water
1 liter
Corn meal (corn) 1 / 2 kg
Sale
1 tablespoon
Preparation
First put a pot over high heat with salt water and bring it to boil. Then add the cornmeal a little at a time, not very slowly cause the formation of those pesky curb called in technical jargon "Fraticelli", and started to mix it all with a beautiful wooden spoon. Keep stirring in the same direction, mixing the upper layer with the more shallow depths to mix the mixture well. If the polenta begins to become too hard and compact, then add a ladle of hot water to make it softer.
After about 40 minutes, during which you will have continued to turn
undeterred polenta, it starts to break away from the edges of the pot and
in theory it may already be served at the table but, the polenta is cooked more than is good then continue cooking for another 20 minutes.
Once cooked, pour the polenta on the traditional wooden cutting board and
it brings to the table hot, already sliced.
Polenta with radicchio sausage with red wine
Ingredients - radicchio - Refosco red wine - cold polenta.
Preparation Clean the radish, place in bowl and season. In a pan fry in hot oil with sausage and radicchio blend with the wine, to thicken and serve on soft polenta. Wine flanking Refosco
Polenta
Ingredienti Acqua 1 litro Farina gialla (di mais) 1/2 kg Sale 1 cucchiaio Preparazione
Per prima cosa mettete su fuoco vivo una pentola con l'acqua salata e portatela ad ebollizione. Aggiungete quindi la farina gialla un pò alla volta, molto lentamente per non provocare la formazione di quei fastidiosi grumetti chiamati in gergo tecnico "fraticelli", e iniziate a mescolare il tutto con un bel mestolo di legno. Continuate a mescolare sempre nello stesso verso, miscelando lo strato più profondo con quello più superficiale fino ad amalgamare il composto per bene. Se la polenta comincia a diventare troppo dura e compatta, allora aggiungete un mestolo d'acqua calda per renderla più morbida. Dopo circa 40 minuti, durante i quali voi avrete continuato a girare imperterriti la polenta, questa inizia a staccarsi dai bordi della pentola ed in teoria potrebbe già essere servita in tavola ma, la polenta più si cuoce più viene buona quindi continuate la cottura per altri 20 minuti. Terminata la cottura, la polenta si versa sul tradizionale tagliere in legno e si porta in tavola calda, già tagliata a fette.
Polenta e radicchio con salame al vino rosso
Ingredienti - radicchio rosso - vino rosso refosco - polenta fredda.
No comments:
Post a Comment