Polenta colored recipe with sausage and first salt – Italian Cuisine

Polenta colored recipe with sausage and first salt

  • 400 g sausage
  • 400 g white polenta flour
  • 360 g pre-cooked beetroot
  • 250 g first salt
  • 70 g butter
  • garlic
  • sage
  • rosemary
  • fresh oregano
  • rocket salad
  • extra virgin olive oil
  • coarse salt

Bring 1.7 liters of water to a boil with 15 g of coarse salt. Pour the polenta in the rain, stirring immediately with the whisk so that no lumps form; always cook it stirring for about 45 minutes. Remove the sausage from the casing, then brown it in a pan with a drizzle of oil and shell it. Remove the cooking fat and spread the shelled sausage on a tray.

Blend the beetroot into cream; if you want to obtain a very fine consistency, pass it through a sieve. Melt the butter with a clove of garlic, 2 sage leaves and a sprig of rosemary. Let it rest for a few minutes so that it tastes good.

Strain the flavored butter on the polenta, then add the beetroot puree and finally the shelled sausage. Stir so that the mixture is homogeneous. Distribute it in a mold (30 × 20 cm, h 3 cm) lined with wet and wrung out baking paper, cover with a sheet of baking paper and put in the fridge for 1 hour. Remove the polenta from the fridge and make some disks using a cutter (ø 6 cm). Roast the polenta discs on the hot oiled grill. Grease the first slices with oil and roast them on the hot grill or in a pan. Spread the polenta slices on the serving plate, complete each washer with a slice of the first salt, with oregano and rocket leaves.

Polenta carbonara recipe – Italian cuisine – Italian Cuisine

Polenta carbonara recipe - Italian cuisine

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The news of the fresh Kinder #DaAssAGGIO – Italian Cuisine

born Kinder Yogurt’IN the brand new snack with a heart of fresh Greek-style yogurt and fruit jam, in two variants (mango & maracuja and blueberry & crawberry). While in the world of Kinder Pinguì a new taste arrives, Kinder Pinguì Cherry.

Kinder Yogurt’IN

Close relative of the beloved Kinder Fetta with Milk, Kinder Yogurt'IN is the brand new fresh snack, whose main ingredient is Greek yogurt, produced in Italy through a pouring process, which allows you to remove excess whey, obtaining a concentrated yogurt, with a denser but at the same time creamy consistency, rich in live lactic ferments, which embellish the new Kinder proposal. A product that embraces the needs and tastes of a young and adult target, who has grown and is still in harmony with Kinder. The fresh heart of Greek yoghurt and fruit is enclosed in a creamy filling, wrapped in two soft slices of sponge cake, with wheat bran. Carefully selected ingredients, without additives, preservatives or dyes. In two versions: mango & maracuja and blueberry & cranberry.

Kinder Pinguì Cherry

For Kinder Pinguì lovers the last frontier of sweetness arrives. To the classic coating of crunchy dark chocolate, soft naturally leavened sponge cake and a delicious milk filling is added a red and pulsating heart of cherry jam. This new version goes alongside the traditional chocolate and the delicious coconut variant, offering a taste experience also suitable for a more adult audience, but who does not give up the pleasures and memories of when he was a child.

LCI editorial staff for tasting

In the editorial office they literally snapped up, everyone chose the new Kinder proposal more in line with their tastes and the feedback was positive. For dessert lovers, the peaks of sugars are certainly not lacking here, pure energy at your fingertips all year round. All the pleasant and authentic sensations of summer, in three fresh and lovable snacks.

At breakfast to start the day with the right energy, in the middle of the morning for a snack that brings you back to life or as a snack as an almost spent afternoon reward, you choose the most suitable time to make a new, delicious acquaintance, all strictly #DaAssAGGIO.

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