Tag: polenta

Black polenta with squid, oil and broccoli – Italian Cuisine

Ingredients for 4 people

Black polenta with squid, the preparation

1) Clean carefully the squid e rinse them Well. Wash broccoli, reduce them in florets, boil them for 7-8 minutes in abundant boiling salted water, drain them al dente e pass them under cold water, so that they keep a nice bright color.

2) Bring to the boil 1/2 liter of water, salt it And paid to rain the Venere rice flour, stirring fine with a whisk. Cook polenta for 10 minutes, stirring continuously to keep it from attacking. Turn off, let it rest a few minutes e distribute it in 4 bowls.

3) Brown garlic peeled with a drizzle of oil, unite the squid and broccoli e skip them in a pan for 3-4 minutes. Eliminate the garlic, served with polenta, accompanying, if you like, with a pesto of dried tomatoes.

Posted on 13/10/2021

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Bagna caôda with vegetables and eggs and polenta – Italian Cuisine

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Bagna caôda with vegetables and eggs and polenta – Sale & Pepe

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Ingredients for 4 people

Step by Step

- Bagna caôda with vegetables and eggs, the preparation
  
  1) Soak 150 g of salted anchovies in half water and half red wine; bone them, wash them and dry them. Clean cloves of 4 garlic heads e cut them fillets. Cook them in an earthenware pan with 1 glass of extra virgin olive oil.
- 2
- 2) As soon as the oil sizzles and before the garlic darkens unite The anchovies. Pour 1 more glass of oil e cook 30 minutes without frying.
- 3
- 3) If you like, add a little butter. Serve hot sauce with mixed vegetables or use it to season spaghetti.
- 4
- 4) Distribute the bagna caôda prepared following our instructions in 4 individual earthenware warmers and place them on the table on their stoves; accompanied with raw vegetables peeled and cut into flakes or pieces lengthwise (peppers, escarole, Jerusalem artichoke, white cabbage, carrots) and with cooked vegetables (baked beets, boiled potatoes, baked onions, baked pumpkin) or, again, polenta fried.
- 5
- 5) Distribute the bagna caôda prepared following our instructions in 4 individual earthenware warmers and place them on the table on their stoves; accompanied with raw vegetables peeled and cut into flakes or pieces lengthwise (peppers, escarole, Jerusalem artichoke, white cabbage, carrots) and with cooked vegetables (baked beets, boiled potatoes, baked onions, baked pumpkin) or, again, polenta fried.

Posted on 11/10/2021

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Hake with creamy polenta, fried capers and anchovy fillets – Italian Cuisine

Ingredients for 4 people

Hake with creamy polenta, fried capers and anchovy fillets, the preparation

1) Desalt capers, soak them in warm water for 20 minutes, drain them And dry them. Clean the leek, deleted the green part of the leaves and the root e cut the remaining part in slices of 1/2 cm. Warm up 4 tablespoons of oil in a pan non-stick, melt The anchovies, stirring with a wooden spoon.

2) Add leeks and 1/2 dl of water e cook them on low heat for 5 minutes, unite the little noses reduced to morsels, turn up the flame and cook for 3-4 minutes turning them over halfway through cooking. Switch off and keep warm.

3) Bring milk and the same amount of water at the boiling point, salty slightly, paid the flour for polenta, stirring with a whisk and cook for the time indicated on the package. in the meantime fry the capers in a pan with a drizzle of oil, until crispy. Drain them, let them whisk polenta with sour cream e serve it with hake and capers.

Posted on 09/10/2021

Ingredients for 4 people

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Ingredients for 4 people

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