Curious to discover white polenta, a classic Venetian preparation? Follow the advice of the chefs at La Scuola de La Cucina Italiana on cooking and pairings!
White polenta is used in Venetian cuisine, particularly in the provinces of Venice, Treviso and Padua. Its diffusion in this area of Italy is due to the traditional presence of the cultivations of white corn, also called Pearl White. What is the difference between white polenta and yellow polenta? The white polenta, obtained from the grinding of this type of corn, tends to be more delicate than the yellow one and its grain is also finer.
Which pan to use for cooking?
Polenta is traditionally prepared using gods cauldrons of copper: this material allows to spread the heat evenly. Alternatively, one can be used pot high and narrow, so as not to let the liquid evaporate too quickly; the material to be preferred in this case is thealuminum, so that the heat conduction is uniform. The temperature of the stove must always be kept fairly low.
How to make white polenta creamy?
If you want to get a polenta from consistency more creamy, simply add more water during the cooking phase. For a version, however, even more enveloping you can prepare the polenta in advance, let it rest and, at the time of serving, add to the polenta of the milk or of the cream, mixing everything with an electric whisk. The result will be extremely delicate and can be the perfect combination for crunchy preparations.
What is the best match?
White polenta is typical of the region Veneto and traditionally it is combined with dishes from this area. The advice is to combine it with preparations based on fish; the white polenta is, in fact, more delicate than the yellow polenta and allows, therefore, to enhance its flavors. Moreover, having a color very particular, it is possible to play with the contrast, combining white polenta with brightly colored ingredients.
A recipe: White polenta with black cuttlefish and parsley oil
Tuesday 19 November was held, a The School of Italian Cuisine, a special dinner in collaboration with Cantine Maschio: it was a unique opportunity to discover a land rich in flavors and landscapes from the Trevigiana hill of Prosecco, recently UNESCO heritage, to the verdant plain between the Piave and the Sile.
In combination with the wines from the cellar, they were made by Marco Cassin, chef at La Scuola, four courses, inspired by traditional Venetian cuisine. If you are curious to discover the prepared menu, look at the pictures in the gallery! On this occasion we also collected one recipe to use the white polenta also in your dishes. Discover it below!
Boil water; add the salt and wait until it is completely dissolved. Add the flour gently, continuing to whisk. Once the main mass is created, continue turning with a wooden spoon. After about 40 minutes the polenta will be ready.
Prepare a water flavored with celery, bay leaves, leek, cloves and juniper berries; salt it and bring it to a boil. After cleaning the cuttlefish, blanch them for a few seconds.
Put the squid ink in a saucepan with a little water; once it reaches a boil, add the cuttlefish and complete the creaming.
Blanch the parsley in salted water; add it to the oil and blend it. Finally, filter it. Serve, placing the polenta at the base and the cuttlefish in black on top; finish with a few drops of parsley oil.
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Texts by Caterina Limido
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