Tag: Prepare

Prepare together the polenta tanning, the most delicious there is! – Italian Cuisine

Filante di formaggio, polenta concia is the top dish to regain energy after a day of skiing or simply to warm up with taste on cold and dull days

There polenta tanning it is a typical dish of the Aosta Valley tradition, made of polenta, cheese and butter. A recipe without doubt caloric, but suitable to restore itself in the harsh climate of the mountains. In reality calories are not given by polenta, but by its seasoning butter and cheese, so you can choose whether to bring to the table a more or less rich and substantial dish.

How to make polenta: the rules

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Fontina, an ancient cheese

There fontina it is a typical Valle d'Aosta cheese, which received the Dop certification (Protected Designation of Origin) and for this reason it is produced following the rules of a specification. It is made only with milk (it takes 100 liters to make a fontina form) of cows born and raised in the valley, which in the summer graze in the open air on the lawns and that in winter they eat the hay collected in the valley bottom fields . They are used native milk ferments and seasoning takes place in natural caves in Valle d'Aosta.

The right flour for polenta

Usually you use the corn flour for polenta. But there is not only one! The craving It is a coarsely ground corn flour and is suitable for rustic polenta. It goes well with stewed meat dishes. The medium-ground flour has a finer grain, is softer and goes well with vegetables, legumes or sausage. There is also a flour a fine grinding, which remains very soft and is used for more delicate dishes, with fine meats and game. Choose the one you like best!

The recipe for polenta tanning

To prepare the polenta tanning you will need 200 g corn flour, 120 g toma, 120 g Val d'Aosta fontina, 120 g butter, grated parmesan, pepper, salt. First of all, put a saucepan on the stove with 1 l of water. As soon as it boils, add salt and then add the flour to the rain, stirring with a whisk, to prevent lumps from forming. Cook for about 45 minutes, always stirring with a wooden spoon to prevent the polenta from attacking on the bottom. It will be ready when it detaches itself from the walls of the pot. At this point add the cheese with the crust and cut into cubes. Mix well, sprinkle with a little pepper and pour the polenta tanning on a serving dish or on a cutting board, sprinkle with parmesan cheese and of butter, previously melted in a saucepan.


In the tutorial, some suggestions for a perfect polenta!

10 recipes for Christmas to prepare in advance – Italian Cuisine



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The morning of the 25th December It is a special moment for all families. There are those who wake up calmly, but those who are raised at dawn to find out if Santa is really past! That's why, where it's possible, it's useful prepare in advance the dishes of the Christmas lunch, moving ahead between Antivigilia and Christmas' Eve. Not sure where to start? Every preparation has some parts on which it is possible to take advantage!

Some examples? THE ravioli resist in the freezer for a long time, just season them to the last or prepare them already messed and let them gratin last minute. The same goes for cannelloni is timbales as for the terrine of lasagne and fresh salmon, which you'll just have to cook in the oven. Do you have doubts about the appetizer? The liver paté with jelly rings it is kept in the refrigerator, the same as the tuna mousse and the classic Russian salad. Do you think this is not possible with fresh fish? The stewed capitone it will amaze you! Discover the best recipes for Christmas to prepare in advance of Sale & Pepe.


Prepare sauerkraut with red cabbage – Italian Cuisine

Prepare sauerkraut with red cabbage

A typical side dish of Northern European countries, sauerkraut made with red cabbage has a more delicate flavor than those prepared with cabbage.

Sauerkraut they are a typical side dish of Northern European countries, where they are served accompanied by tasty stewed pork or sausage meats. Their acidulous taste in fact goes well with the flavor and fatness of pork. On the market there are precooked, almost always white, made with cabbage. It is more difficult to find those made with red cabbage, which are easily prepared at home. The red cabbage then, compared to the white or green, It has a more delicate and sweet taste, and is excellent accompanied also to poultry or roasts.

The properties of the red cabbage

Round and compact like the green or white one, the red cabbage is also part of the Cruciferous family. With large leaves and well attached to the central rib, it is rich in vitamins, especially C and group B, as well as mineral salts including phosphorus, potassium and iron. It has a sweeter taste than other cabbage, and for this it goes very well also to pears and apples, as well as vinegar, to prepare the famous red sauerkraut.

Here is the recipe for preparing red sauerkraut.

1 red cabbage
1 medium onion
1 tablespoon of brown sugar
1/2 glass of vinegar
1 glass of red wine
3 tablespoons of extra virgin olive oil

Divide the red cabbage in half and then with a very sharp knife cut it into thin slices. Put it in a large bowl, put together a spoonful of brown sugar, a pinch of salt and a half glass of red vinegar. Let the vegetables rest one night, stirring well. The next day, in a pan put three tablespoons of extra virgin olive oil, a golden onion cut into slices, and let it brown for a few minutes. Meanwhile, drain the cabbage from vinegar, add it to the onion, add a glass of red wine, stir, cover and cook over low heat for an hour. Check from time to time that the liquid does not dry. In that case, add a few tablespoons of water. When they are soft, turn off and serve with meat or a wurstel dish, for an informal dinner with friends.

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