Tag: Salt

Polenta colored recipe with sausage and first salt – Italian Cuisine

Polenta colored recipe with sausage and first salt

  • 400 g sausage
  • 400 g white polenta flour
  • 360 g pre-cooked beetroot
  • 250 g first salt
  • 70 g butter
  • garlic
  • sage
  • rosemary
  • fresh oregano
  • rocket salad
  • extra virgin olive oil
  • coarse salt

Bring 1.7 liters of water to a boil with 15 g of coarse salt. Pour the polenta in the rain, stirring immediately with the whisk so that no lumps form; always cook it stirring for about 45 minutes. Remove the sausage from the casing, then brown it in a pan with a drizzle of oil and shell it. Remove the cooking fat and spread the shelled sausage on a tray.

Blend the beetroot into cream; if you want to obtain a very fine consistency, pass it through a sieve. Melt the butter with a clove of garlic, 2 sage leaves and a sprig of rosemary. Let it rest for a few minutes so that it tastes good.

Strain the flavored butter on the polenta, then add the beetroot puree and finally the shelled sausage. Stir so that the mixture is homogeneous. Distribute it in a mold (30 × 20 cm, h 3 cm) lined with wet and wrung out baking paper, cover with a sheet of baking paper and put in the fridge for 1 hour. Remove the polenta from the fridge and make some disks using a cutter (ø 6 cm). Roast the polenta discs on the hot oiled grill. Grease the first slices with oil and roast them on the hot grill or in a pan. Spread the polenta slices on the serving plate, complete each washer with a slice of the first salt, with oregano and rocket leaves.

Cinnamon, winter fragrance – Salt & Pepper – Italian Cuisine


If there is a perfume capable of immediately recalling images in winter and taking us into warm and comfortable atmospheres, it is undoubtedly that of cinnamon. Just think of a cup of steaming mulled wine or the aroma that comes from a slice of spice cake, to find all the "magic" of cinnamon.
This spice is among the oldest known and used in cooking, is even mentioned in the Bible and there are traces of its presence in ancient Egypt. The name refers to typical barrel shape given to the leaves of bark of the plant to preserve and dry them. The cinnamon stick, in fact, is formed by the superimposition of these very thin sheets rolled and threaded one inside the other. It is also available on the market in powder form but has less aromatic intensity than sticks.

There are many virtues of this spice, as they explained to us Simona Recanatini is Sonia Sassi, authors of the book "The forgotten flavors":" At one time cinnamon was considered highly aphrodisiac and today it is appreciated for many other properties. Has antioxidant power is antibacterial properties, plays a calming antispasmodic action, helps to lower blood sugar, triglycerides and bad cholesterol, improves digestion and gives relief in case of nausea. It is also useful for fight against colds, raise blood pressure, relieve menstrual pain, fight nervous hunger and "warm up" the body, it contains a substance, cinnamic aldehyde, which stimulates thermogenesis and increases energy expenditure".

112625Cinnamon is the protagonist of winter confectionery, particularly in Northern European desserts such as the spice cake and i Kanelbullar (cinnamon rolls). If it is impossible to think about apple strudel or ai lebkuchen (the traditional spicy biscuits that are prepared in Germany for Christmas) without immediately associating them with the aroma of cinnamon, it is less common to imagine the use of this spice in savory preparations. Instead, since the Roman era, cinnamon was used to flavor stews or stracotti of beef and goes perfectly in recipes with the game.

Surprisingly, Simona and Sonia still tell us, “cinnamon peeps out in first courses like la nociata, a pasta with chopped walnuts that is served in some areas of Lazio during the Christmas holidays, and in spaghetti of Roman origin seasoned with ricotta diluted in milk and dusted with sugar and cinnamon ”.
A pinch of cinnamon smells and pleasantly characterizes even tea, hot chocolate, spirit, as well as the famous mulled wine and sangria.

It is therefore the right time to choose a recipe, take the can with sticks out of the pantry and fill the kitchen with the unmistakable scent of cinnamon! We suggest you turn on the oven to prepare the Marco's apple pie, recipe from the book "The forgotten flavors" and a gift from a friend of the authors. It is a simple, family cake, one of those that are passed from generation to generation and have the power to comfort and warm up on the coldest days of the year.

Marco's apple pie

Ingredients for 4-6 people
1.5kg of apples
500g of flour
250g of sugar
250g of butter
5 egg yolks
organic lemon peel
cinnamon powder, salt

Peel the apples and cut them into slices. Cook them with 4 tablespoons of sugar and a generous sprinkling of cinnamon. Put together all the other ingredients to prepare a short pastry, mixing them without working them too much. Form a ball and put it in the fridge for half an hour wrapped in plastic wrap. Roll out the dough with a rolling pin (if you help yourself with two sheets of parchment paper it will be easier …) and cover a previously greased and floured cake pan with half the dough. Pour the apples on the rod, sprinkle some more with cinnamon and cover with the remaining shortcrust pastry. Seal the edges well and bake at 200 ° C for about 10 minutes then continue cooking at 180 ° C for another 35 minutes.

Claudia Minnella
December 2017
updated to November 2019


Basmati-galo resolved or risogalo – Salt & Pepper – Italian Cuisine

Basmati-galo resolved or risogalo - Salt & Pepper

This is a dessert that comes from far away. Feeling its scent you will make a real journey to distant destinations. Well the basmati-galo or risogalo is a sweet made from rice and milk that smells of cinnamon and that will take you immediately to a Greek village. The risogalo is very easy to do, just cook the rice slowly in the milk. In this case we have chosen organic and ethical ingredients so that besides being good it also does good!

To make a really tasty basmati-galo (risogalo) you will have to start from rice: combine it together with water in a sufficiently large pot to subsequently contain milk.
Light the medium-intensity fire under the pan and cook the rice. When the pan is covered, until the water is completely absorbed, it will take about ten minutes.
When the water has been completely absorbed by the rice, you can add a couple of pieces of cinnamon.
At this point, add the milk as well, you will have to set aside about 100 ml to add it later, mix very well.
Then add the Alce Nero clear cane sugar and stir again. Cook the rice, stirring constantly because the boiling milk tends to overflow from the pot.
At this point, all you have to do is wait for the mixture to shrink, you will need to obtain a slightly sticky and thick cream. At this point you can mix the remaining milk with the cornstarch and add it to the rice, let it cook for another 5 minutes.

Remove from the heat and add the grated orange zest and stir
Now the rice is ready, you will have to remove the pieces of cinnamon and serve it in the selected glasses or cups.

Allow the rice to cool completely in the refrigerator before serving it with a sprinkling of icing sugar and a slice of orange.

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