Tag: days

Polenta and cod: the days of the blackbird in Veneto – Italian Cuisine

Polenta and creamed cod, polenta millefeuille, cod croquettes and many other recipes. Here's what to prepare for the cold days of the blackbird

Polenta and cod. To say it alla vicentina, bacalà. The basic ingredient of this Venetian delight is stockfish, a dried fish which is then beaten, wet and cooked. The traditional recipe calls for ingredients such as high quality extra virgin olive oil, sardines or salted anchovies, milk, parmesan cheese and onions. Then there are those who prefer garlic, those who prefer a more delicate result and do not use anchovies, but the rule remains one: do not stir the cod and give it at least 2-3 days to hydrate. As for polenta, on the other hand, it hides many pitfalls. To prepare a perfect recipe, start with craved cornmeal and continue reading the 5 mistakes you shouldn't make.

Cod with almond milk and polenta
Creamed cod in almond milk with polenta.

And now that the basics are ready, all that remains is to free your imagination! We have thought of Christmas recipes based on polenta and cod to mix, match and present for tasting. Let yourself be inspired by the recipes: cod creamed and white polenta, creamed cod and polenta, creamed salmon with fennel seed cream, cubes of polenta and bacon, creamed cod in almond milk with polenta, polenta millefeuille, radicchio and taleggio, veal cheek with polenta, polenta, lentils, mortadella of liver, cubes of polenta with cheese and almonds, cod with almond and walnut mousse, moist with prawns and cuttlefish with soft polenta, potato croquettes and cod, cod and panelle with herb pesto, cod fish cakes with pink sauce, cod cannoli on cannellini biscuits, creamed cod croquettes, parmesan croissants with cod cream, apple and cod pancakes on a salad of chanterelles and porcini mushrooms, ghiotta stewed cod, fried cod in pistachio batter, roast salmon and stuffed cod of red prawns and stewed cod and white polenta.

Here are our recipes with polenta and cod

fish is like meat, and after four days it doesn't smell – Italian Cuisine

Dry aging of fish is the new frontier. Which can also be tasted at Trattoria Da Lucio, in Rimini. Where they do everything from fish, including offal, they dry it and cook it on the grill

The future of seafood is not fresh fish. Too delicate and difficult to keep, it requires daily work and raises costs. Better to hang it, keep it and make sure that its duration is prolonged; achieving flavors and textures never experienced before. Other than a lively eye, tenacious scales and the scent of the sea. Large fish, properly gutted and stored at the right humidity, last for tens of days, lose the typical "fishy" smell and have a firmer, tender and tasty flesh. «It is normal for us that meat should hang. That it can hang for a long time, even 60, 90 days, is now established. That it can be done with fish still sounds like a heresy ". To say it is Jacopo Ticchi, chef and partner of the Trattoria Da Lucio restaurant in Rimini who, after years of seasons in Romagna, flew to Australia and then spent years at Joia, the starred vegetarian restaurant in Milan. That of the dry aged fish it is now a global movement, with exponents experimenting from Los Angeles to New Zealand, sushi bars that serve it as a delicacy and techniques that have now come down to us. It was thanks to a book called The Whole Fish (translated into Italian by Giunti, The big fish book), written by the Australian Josh Niland, soul of Fish Butchery, the first "fish butcher". You can find it on the shelf of the Trattoria Da Lucio, next to the Noma book.

Trattoria Da Lucio, Rimini

Sea Rimini ask where to eat, the answer is quite unique: Trattoria Da Lucio. But when you hear about them you think of a classic place, of those with checkered tablecloths or, at most, set up with American paper straw. A good thing, in short. Instead, they just changed location (due to Covid) and occupied a hotel restaurant, one of those modern waterfront hotels with glass balconies and arguably contemporary design. In front: a games room, alongside: the bridge illuminated by day with blue and white neon. It is Rimini Rimini, but not what it once was. They are young and look like fish out of water in a room obviously not theirs, elegantina, in which, however, they offer contemporary, genuine and tasty cuisine. And in the end, you also forget the spotlights on the ceiling and the double access to the outside and to the three-star lobby. The black and white photos on the walls and the books are the only decoration that betrays their true nature, together with the menu, evidently taken from the old restaurant: tasting for € 65 and a short but incisive menu to choose from: raw, embers, first courses, side dishes. It is evident that this is not the usual place for spaghetti with clams and mixed fried food, strictly frozen, of the copy & paste menus that are repeated for the Riviera.

Raw, tripe and first courses

Raw, like a plateau classic, and then the dry aged cuts, such as sea bream fillets, croaker, sea bass caught and served with a salt of oil, vinegar and shallot. Grilled seabed mussels, oil, lemon and parsley. Grilled octopus salad comes with mushrooms and trevisana, freshly seared cuttlefish with lard and squacquerone and traditional brodetto, cooked in cast iron next to the fire. Menu item dedicated to fish offal such as brioche with monkfish liver, peaches and onion, Heart of tuna, sweet garlic and tomato, the Tuna tripe, delicious, with brown base and tomato sauce, in which to make scarpetta. Among the first courses, Risotto au gratin with raw mussels and bottarga, very fine Cappelletti stuffed with sea urchins and bottarga, lightly smoked and seasoned with cream, and then the "gross spoja”In different versions, that is a dirty sheet, the remainder of the scraps of dough and filling left over when making cappelletti, cooked in broth and seasoned. Delicious. Local wines with excellent quality / price ratio, a well-selected international menu and cocktails are drunk. Right, because Trattoria da Lucio is the latest addition to a group of Rimini restaurants that is making headlines and includes the cocktail bar with small kitchen, Necessaire Bistrot and the Fermenta wine shop.

To know

Da Lucio is not the host, but Jacopo's child (who is like 26 years old and is a very young father). And the bill turned out to be € 49, including wine.

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5 poor traditional recipes to make these days – Italian Cuisine

5 poor traditional recipes to make these days

Onions, eggs, bread, vegetables, pasta, potatoes: a few simple ingredients, easy preparations and lots of flavor! Here are our ideas

The poor recipes of Italian cuisine are one of those culinary heritages from preserve and enhance and in a period like this that we are experiencing, in a health emergency for the Coronavirus, represent an excellent refuge to prepare dishes with simple ingredients that we always have at home or easily available e easy to cook. Experimenting in the kitchen is not easy when the ingredients are missing, so there is only one back to the origins!

The poor recipes to be rediscovered

Onion omelette


To prepare the classic onion omelette you will need: 3 eggs, 1 large onion, oregano, parmesan, oil, salt and black pepper.


The recipe for onion omelette is very simple indeed. The first thing to do is to peel and clean the onion, reducing it to thin wedges and then put it in a bowl and keep it aside. In another bowl, beat the eggs with the oregano, the Grana Padano, the salt and the pepper. In a pan heat 3 tablespoons of extra virgin olive oil and cook the onion first for about 4 minutes over high heat to let it dry and add the mixture with the eggs only when the onions are cooked. Then cook the omelette on a low heat for another 3/4 minutes, turn it with the help of a plate or a lid and cook it for another two minutes on the other side.

Pasta and potatoes


To prepare a tasty pasta and potatoes you will need: 250 g of mixed pasta or tubettini, 500 g of yellow potatoes, 1 onion or shallot, 2 carrots, 1 celery branch, extra virgin olive oil, salt and black pepper.


First you have to peel the potatoes. Then prepare a stir-fry with extra virgin olive oil and celery, carrots and onion minced with a knife. Someone uses the shallot instead of the onion, but it depends a lot on the taste you want to give to the dish.
Add the potatoes cut into small cubes and brown them for a couple of minutes. Then cover with plenty of water and bring to a boil. Add the pasta (fingering, tubes or mixed pasta) and cook it for the time indicated on the package.
If necessary, add more boiling water. Season with salt and pepper and serve with plenty of ground black pepper and a drizzle of oil.



To prepare i passatelli, poor recipe from the province of Pesaro and Urbino, part of the province of Perugia and Emilia-Romagna, you will need: 120 g white breadcrumbs, stale, grated, 120 g grated parmesan, 30 g ox marrow, 3 eggs, a lemon, 1 l of excellent meat broth, salt, nutmeg.


Shell the eggs in a large bowl, beat them by adding the grated cheese, the bread and the ox marrow. Mix all the ingredients perfectly to obtain a homogeneous mixture, then flavor it with a grated nutmeg, a pinch of salt and the yellow zest of a lemon, grated. Put a saucepan with the broth on the fire and bring it to a boil. Place the special iron for the passatelli on the mixture: exerting pressure on the tool handles, you will have to form many small cylinders that you will gradually dip into the boiling broth: as soon as the passatelli emerge on the surface, remove the saucepan from the heat, transfer the soup to a tureen and serve.

Tomato soup


There tomato soup is a poor recipe very famous in Tuscany, to prepare it you will need: 1 kg of ripe tomato pulp, 200 g Tuscan bread, 3 cloves of garlic, basil, extra virgin olive oil, salt and pepper.


Fry the garlic and a large bunch of chopped basil in the oil until they start sizzling. Add the tomato pulp mashed with a fork and season with salt and pepper. Cook over moderate heat for about 20 minutes. Add the sliced ​​bread, cover everything with hot water and leave to flavor for a few minutes, then turn off, leave to rest, covered, for an hour. Before serving, stir vigorously to undo the bread and eventually heat the gruel.

Bread and chocolate cake


You need 125 g of sugar, 125 g of 50% dark chocolate, 125 g of butter, 125 g of breadcrumbs, 2 eggs, icing sugar.


Beat 2 yolks with 65 g of sugar, then add the breadcrumbs; also add the chocolate, melted in a bain-marie together with the butter, and mix. Beat the egg whites with 60 g of sugar until stiff. Gently add the breadcrumbs and chocolate mixture. Pour the mixture into a low cake tin covered with parchment paper and bake at 180 ° C for 30-35 '. Sprinkle with icing sugar before serving.

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