Tag: recipes

How to recycle advanced polenta: 8 easy recipes – Italian Cuisine


It often happens to prepare exaggerated quantities of polenta, especially in winter when it's cold outside and you want something that warms your heart and belly.
But then when it advances and cools, what do you do? As we always say, nothing is thrown away in the kitchen, let alone excellent polenta.
This poor dish is actually very versatile and once ready it can be adapted to many preparations, both sweet and savory.
Here are some unusual and tasty ideas for recycle the advanced polenta.

Fried polenta

The easiest recycling recipe there is. Cut into cold polenta and hardened into slices and dip it in boiling seed oil. Brown it and eat it hot like chips.

Fried polenta
Fried polenta

gnocchi

From a single dish like polenta to a first course. These gnocchi are prepared by whipping 300 gr of cold advanced polenta with 1 egg yolk, 200 gr 0 flour and 2 spoons of parmesan. They are cooked in boiling water as usual and seasoned with butter and sage or with the sauce you prefer.

Fake gnocchi alla romana

With the cold advanced polenta you can prepare fake Roman dumplings. Pour the hot polenta onto a pastry board and once cold cut it with a bowl of pasta. Place it in a well buttered baking dish and season with a tomato sauce or a mixed cheese fondue. Bake at 200 degrees for about 10-15 minutes.

turnovers

A perfect finger food for a snack or an aperitif. Just prepare a dough by whipping 350 g of polenta with about 180 g of flour. This dough is rolled out with the help of a rolling pin and a little flour and cut out with a not too small round compassata. The center is then stuffed according to taste, also simply with tomato and mozzarella or with slices and ham. Close the panzerotto and fry.

Polenta balls with herbs

Another mouth-watering appetizer. It is prepared by blending a plate of advanced taragna polenta, 1 egg, breadcrumbs and 1 tablespoon of mixed herbs (rosemary, thyme, sage etc). Once the dough is ready, many balls are formed and fried.

Polenta Pizza

Cold polenta can also be used to prepare an unusual pizza. Just pour it when it is still hot in a pan and then, when it solidifies, you can season it as a classic pizza with tomato and mozzarella or whatever you want. It is baked in the oven at 200 ° for 15-20 minutes.

Beccuta

This is a typical Marche dessert that is prepared by mixing the advanced polenta with flour, sugar and extra virgin olive oil just enough to obtain a soft dough. Being an ancient and recovery recipe, there are no specific doses. In general, the advice is to use enough oil and adjust with sugar according to taste. The raisins are then added and the mixture is poured into a pan. It is baked in the oven at 180 ° for about 25 minutes.

Polenta with milk and sugar

This is the best known recipe in northern Italy to recycle polenta. It is cut into cubes and dipped in hot sweetened milk. A breakfast that immediately puts you in a good mood.

Piedmontese Occitan cuisine between recipes and typical products – Italian Cuisine

Piedmontese Occitan cuisine between recipes and typical products


The Occitan gastronomic culture is so vast and rich that an article will not be enough to tell it all, but we will try to suggest some indications on how to best enjoy it

A very ancient gastronomic and historical tradition, the Occitan one, which involves four states: France, Monaco, Italy and Spain. We will focus on the traditions and recipes typical of the Piedmontese Occitan gastronomic culture, a tradition that involves the Maira Valley, the Grana Valley, Varaita Valley, Stura Valley, Po Valley, Germanasca Valley, Bronda Valley and Infernotto Valley.

The cuisine of the Maira Valley is a rich, opulent cuisine, a cuisine that reflects the territory where it has developed, a cuisine with a strong mountain vocation. The few deviations in the path were born thanks to the contamination due to the seasonal migration from Italy to France, mostly women who went to France looking for work, to pick olives, flowers or to make housekeepers. These returns home brought back recipes and Provencal flavors, the link with the fish, the trade of anchovies, the union of the latter with garlic, to create one of the best known and appreciated Piedmontese recipes, bagna cauda. It was eaten with cooked and raw vegetables according to the season, although it is a recipe that prefers the cold winter temperatures in order to be enjoyed at its best.

One of the best known products, the protagonist of dozens of recipes, is the potato, in Occitan trifolas, tartiflas or bòdis. Cultivated in Val Varaita and Alta Valle Po, it probably spread thanks to the favorable climatic conditions since the mid-1800s. Prazzo potato (Cn) Al Chersogno farm, used for the preparation of Tundiret (potato dumplings) made with eggs and flour and dipped in boiling water, soft and irregular in shape, seasoned with cream, butter and cheese. Or del Mato (or Mata), an ancient preparation that involves cooking pumpkin (stewed with butter), boiled potatoes, leeks and rice, all the ingredients worked separately and then combined to form layers for cooking in a terracotta pan. To be seasoned with butter and cheese, sometimes with the addition of cream, in some cases also with sausage and vegetables such as San Pietro grass, beets or spinach. The bread was prepared annually, by drawing lots, which usually took place from November to Christmas. Few sweet recipes, but it is worth mentioning the Subric, semolina or potato pancakes or the Apple Panet, prepared for the feast of the Saints: an apple was placed in the center of the bread dough, a real delicacy for the little ones . Sweet bread was usually kept in the attic.

We find the potatoes again, for the preparation of the famous ones ravioles (gnocchi from Val Varaita) seasoned with butter and mountain pasture, Nostrale is often used. Among the typical desserts of the Val Varaita the sweet of Miando (in the Occitan dialect the Baita), a sort of caramel crème, which differs from the traditional recipe by adding pears cooked in white wine.

The protagonists of the recipes of the Valleys are also i legumes, vegetables from the garden, what nature offers, leftovers cooked in earthenware pots, transform apparently simple dishes into sumptuous soups. How theOla al forn, an invigorating soup of legumes, vegetables and meat, cooked in the bread oven once turned off, oven that maintains high temperatures even for two days, thus giving way to prepare other dishes without wasting the accumulated heat.
The soup cooks for at least 12-14 hours, usually at night. Dried borlotti beans, leeks, squash, onions, the poorer pieces of the pig are married in the Ola, butter or olive oil and flavorings are added and salt slightly. Once prepared, it is covered with a lid also made of crock and left to cook in the oven while still hot or on the fire (for at least 7 hours). The secret, for an optimal result, is knowing how to dose the amount of water well. A bit like panissa, the spoon, if placed in the center of the crock pot, must remain standing.

Very important for these valleys is also the Nostrale d'Alpe, the cheese par excellence of the Cuneo mountains, produced exclusively from the mountain pastures. The production huts must be at a minimum height of 1500 meters. Nostrale is a raw milk cheese and each malga differs from another, each milk used is different in aroma, due to the different types of herbs and flowers eaten by cows in the mountain pastures. So it may seem very similar, but it will differ in flavor and percentage of fat. It can be found fresh (Nostrale of about 35 days), or seasoned, from 4 or 5 to 12 months. Seasoning gives it intense aromas and a very particular flavor, a slight spiciness. Since 2011, the Producers Association of Nostrale d’Alpe certifies production with a special brand, as well as specifying in which hut it was produced.

For info and purchases: La Meira Dairy, township Meira 3, Elva, cell. 333 408 6239.
Martini Alessandro Farm in Celle Macra (Cn) in Borgata Grangia 9, tel. 340 3243094 (Mountain butter, Tome, fresh and aged Nostrale).
Alpine Nostrale Cheese Producers Association at the Agenform Dairy Institute p.zza C.A. Grosso 82 in Moretta, tel. 017 293 564.

How to make vegetarian ragù: the recipes – Italian Cuisine

How to make vegetarian ragù: the recipes


The classic Bolognese recipe presents interesting variations made with walnuts or lentils. So even vegans can taste one of the specialties of Italian cuisine

Ragù yes, but without meat. It may seem strange, but the vegetarian ragout is an equally tasty alternative to typical sauce of tagliatelle, gnocchi, lasagna and many other pasta shapes. Walnuts and lentils are the solutions to prepare a condiment that respects tradition, but fits also for vegetarians and vegans. As they teach grandmothers, for a good ragù they serve a lot time (the sauce must simmer on a low heat spreading its perfume all over the house) e the right tomato: finding someone you trust who supplies you with homemade sauce would be ideal.

Vegetarian nut sauce

For a tasty vegetarian nut ragout, prepare the classic fried with a little oil, celery, carrot and onion. When the vegetables are cooked add the walnuts, about 3 per person, chopped not too coarsely. Toast the walnuts on low heat, until they have released a large part of the oil they naturally contain and add at this point the pulp (or tomato puree), of tomato paste and a glass of water. Cook over very low heat for at least an hour and a half or two and, at the end of cooking, season with salt.

Vegetarian ragout of lentils, the meat of the poor

Again, we start from tradition, preparing the classic fried. Fry over a low heat with a drizzle of oil in a pan a chopped celery, carrot, onion and, if you like, also a clove of garlic. When the sauce is ready, add the dried lentils (about 30-40 grams of dried lentils per person). Let them toast a few minutes and then add some red wine. When all the alcohol has evaporated, add the puree or tomato pulp, of the concentrated, a glass of water and one bay leaf. Cook this vegetarian lentil ragout at least for the time that legumes need and which is normally indicated on the package. Alternatively, you can still leave the flame on until the sauce has reached the desired consistency: season with salt at the end of cooking.

Vegetarian ragout with apples and seitan

This is an excellent condiment for your noodles. And if you prepare them in a version with a little tomato, you can combine it well with a whole wheat pasta.
Prepare a nice sauté of celery, white onion (or shallot) and carrot. Separately cut the seitan into pieces and then chop it with a mixer.
In a pan, fry the chopped vegetables with four tablespoons of extra virgin olive oil. Add 400 g of tomato pulp (or ripe cherry tomatoes cut into small pieces), season with salt. Add the seitan and cook for at least 20 minutes. After this time add 200 g of Granny Smith dipo apple and cook for another 10 minutes.

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