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Polenta, quick and tasty ideas and recipes – Italian Cuisine


Not the usual polenta: from appetizers to desserts, 7 original and quick proposals to amaze at the table (even the day after)

The first cold ones immediately call the polenta. Creamy, warm and enveloping, it is the dish that brings everyone together at the table. Polenta has the great advantage of being versatile, it can be cooked as a delicious appetizer, be the star of the table or even turn into a delicious dessert. Not only that: polenta is also very good the next day, when it can change into a tasty second life.

To serve the polenta, the wooden cutting board is the best choice. When the polenta is ready, it must be turned over in one go from the cauldron onto a round wooden cutting board. To cut it into slices, use a slightly thick cotton thread: let it descend from the top towards the cutting board and then slide it so as to detach the slice. Some prefer to do the movement in reverse. The result will be the same: you will get perfect slices that retain their grainy texture.

To cook the polenta, the truncated cone-shaped copper cauldron is the traditional choice. In fact, the non-tinned copper conducts heat perfectly and allows the polenta to cook evenly. To preserve its brilliance, rub it with a mixture of corn flour and white vinegar.

Finally, a useful tip: to remove polenta residues from the pot more easily, immediately after cooking, fill it with water and bring it to the heat: when it boils, the crust will come off from the bottom.

And if you have any doubt that polenta makes you fat, the answer is in quantity. A bit like pasta, it's not in itself that it's high-calorie, it's all in the sauce. To be precise, there are about 100 grams of polenta calories 359 kcal, fats 2.70 g, cholesterol 0 mg, sodium 0 mg, carbohydrates 79.90 g, fiber 0 g, proteins 8.70 g. Not bad!

Before moving on to the 7 original ideas with polenta, let's focus on another interesting proposal: have you ever thought about colored polenta?

Colored polenta

Polenta is a perfect base for flavoring and coloring. To accentuate the color result as much as possible, the ideal would be to choose white polenta.
To flavor it, you can simmer for 2-3 '100 g of extra virgin olive oil with a sliced ​​red onion, a piece of fresh chilli, a few peppercorns, a slice of ginger and a sprig of thyme. Leave to flavor for 5-6 minutes, then strain on the polenta.
Blend 500 g of precooked beetroot and add it to 1 kg of white polenta. Mix well with a spoon or with an electric whisk (you can also use the mixer with the whisk at low speed). You can color orange with 500 g of carrot purée or green with 500 g of broccoli purée.
Try to create a two-tone roll by spreading the orange and purple polenta separately between two sheets of baking paper. Leave to rest in the fridge for 1 hour.
Remove one of the two sheets of baking paper from both polenta, overlap them, remove the top sheet and, with the help of the remaining sheet of baking paper, roll up tightly. Leave to cool for 1 hour in the fridge, then remove the paper and cut into slices.

7 original ideas with polenta

Mascarpone and polenta

Bring 1 liter of water to a boil, add salt, add 250 g of instant polenta and cook according to the directions on the package, until it begins to thicken. Spread the polenta on a baking sheet lined with parchment paper and let it harden in the refrigerator for 30 minutes, then cut it into slices. Shelled 250 g
of sausage and cook it in a pan with ground black pepper, over high heat, for 5 minutes; set the sausage aside and toast the polenta slices in the same pot for a couple of minutes on each side. Spread the mascarpone on the polenta, complete with the sausage and serve.

Polenta taragna and fried egg

Bring 1 liter of water to a boil, add salt, add 125 g of polenta taragna and cook for about 35 minutes, stirring occasionally. Cook the fried eggs in a pan with a knob of butter. Melt 40 g of butter in a pan, along with 4-5 sage leaves. Serve the polenta taragna with fried eggs, completing with a generous sprinkling of grated Parmesan cheese and melted sage butter.

Milk polenta with cooked fruit

Bring 1 liter of milk to a boil, add salt and cook 125 g of polenta for about 35 minutes, stirring occasionally. Peel 2 mandarins, divide them into wedges and remove the
little skin; cut 12 kumquats into thick slices; cut the zest of 1 orange into small pieces. Cook everything with 1 tablespoon of sugar for 4-5 minutes, stirring occasionally. Serve the milk polenta with the fruit, still hot. Alternatively, cook 70 g of currants and 100 g of pomegranate seeds with 2 tablespoons of water for 3-4 minutes.

Polenta and sugar

Bring 2 liters of water to a boil, season with salt and cook 500 g of polenta for 35-40 minutes, stirring occasionally, until it is firm. Finally, roll it out in buttered pans forming a 2-3 cm thick layer. Let it cool down. Cut the polenta into rectangles, place them on a baking sheet lined with parchment paper, sprinkle with brown sugar and put them in the grill for 10 minutes. Whip 500 g of cream with 60 g of granulated sugar. Serve the sweet polenta with wisps of whipped cream.

Polenta in mixed canapés

Cut out rectangular or square croutons from the leftover polenta, heat them in the oven until they are crunchy, then season them to taste with sprigs of sour cream, smoked salmon, salmon roe, butter, anchovies and capers, dill or other herbs. to taste.

Sweet polenta in a cup

Crumble 500 g of polenta from the day before, collect it in a saucepan, wet it with a little milk, bring it to the heat, stirring until it regains a creamy appearance: you can help yourself with the hand blender. When it is homogeneous, distribute it in the cups filling them up to 3/4, sugar it according to your taste, complete with a dollop of whipped cream, sliced ​​almonds and a pinch of ground cinnamon.

Roman polenta

Cut out disks 5 cm in diameter from the leftover polenta, arrange them in small single-portion ovenproof dishes and season each with a few flakes of butter, 15 g of grated Parmesan, 15 g of grated pecorino, salt, pepper and 2-3 sage leaves. Bake in the oven at 200 ° C under the grill for 8-10 minutes, that is, until a golden crust has formed.

15 recipes with polenta

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Frozen fish: practical, healthy and tasty – Italian Cuisine

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Do not underestimate the qualities of frozen fish: very fresh, tasty and versatile




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Freeze is synonymous with to preserve the organoleptic properties of the products without altering them and bringing to the table products with perfect flavors and aromas. Vegetables, fruit, bread, meat, fish and frozen ready meals, immediately available for cooking. What do we want to tell you with all this? Well, it's simple, we are telling you that freezing does not alter the nutritional values ​​of foods but preserves them intact: proteins, enzymes, vitamins and minerals remain unchanged and excellent for our health. Let's take for example the frozen fish, delicious and always fresh, ready to use and easy to cook. In one word: it is practical.

Frozen fish
But let's talk about frozen fish, you know Minus30? It is a brand of the group EMMEGEL specialized in the marketing of very fresh frozen fish fillets and natural and healthy ready meals to enjoy all the goodness of fish whenever you feel like it. Easy and quick to cook, the Meno30 frozen products are the favorites of all those who don't have time to stay in the kitchen but don't want to give up on taste; but also by all those who love to cook something healthy for themselves and their family.

The product portfolio of Minus30 is divided into two main categories to satisfy all palates: in the line of "natural fish"You can find fillets of turbot or grouper, delicious slices of white fish with firm and delicate flesh, excellent to cook au gratin oven or in cooking pan with diced vegetables, alla pizzaiola with tomato sauce, olives and capers or, for the healthiest, to cook steamed. Fillets of turbot and Meno30 grouper must be defrosted at least one hour before cooking.
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While, in the "ready by Meno30”You will find ready-made dishes prepared according to traditional recipes such as Cod Vicentina, the Salted cod and the Livorno's fish soup, very tasty. All three proposals are easy to prepare: you can choose whether to cook them in cooking pan, in oven or al microwave. All three cooking methods do not require the dish to be defrosted before being heated, if you choose to use a pan or the microwave, just open the package, remove the plastic and enjoy an excellent seafood dish in just a few minutes. If, on the other hand, you are a lover of cooking in the oven, all you have to do is preheat it to 200 °, remove the plastic wrap, wait for the cooking time indicated on the packages and enjoy all the flavor of the fresh fish Meno30.

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All Meno30 products come from a certified supply chain, which with a meticulous and rigorous selection of fish, undertakes every day to bring a fresh, sustainable and quality product to the main GDO channels and to our tables.

Why is Meno30 sustainable?
Simple, from today for some of its products the packaging will be made of 100% recyclable paper. A very important and not to be underestimated aspect in the purchasing decision-making process is precisely that of sustainability, especially nowadays: consumers, producers and distributors are working day by day to improve the quality of our planet.

Ready meals Meno30
Baccalà alla Vicentina, Baccalà alla Livornese and Caciucco. Here is what you will find among the products in the cold counter. Exquisite ready meals, prepared according to tradition, tasty and of great quality! Often, due to the daily frenzy, we spend less time in the kitchen, we need something easy and ready-made but at the same time tasty and healthy. Here, right here the dishes based on frozen fish come to meet us. Meno30 chefs are committed to dedicating time to Research And selection of ingredients and recipes to be prepared in key gourmet. For example, the cod comes directly from Portugal (home of this fish!) Is desalted and rehydrated to be ready to turn into an excellent second course of fish.
In the Meno30 ready meals, no additives and preservatives are added: from the sea to the plate.

October 2021

Posted on 09/11/2021

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Pastizz and Falagone: a tasty pie in Basilicata – Italian Cuisine

Pastizz and Falagone: a tasty pie in Basilicata


A journey to discover the Lucanian trousers, trying to discover the mystery that settles on the tongue when trying to investigate the origins of pastiche

«Everyone now calls him Pastizz, That perfume that invades the narrow streets in chiocchiola and reaches the top to dive from Balcony of the Ionian Sea in a sea of ​​taste. I get lost in the horizon to try to investigate the gluttonous mystery of pastizz r’tunnar: the crescent filled with meat that gives flavor to Rotondella. A PAT (Traditional Agri-food Product) of Basilicata which has marked the history of the town so deeply that it defines its inhabitants: pasteizzar.

If you get into Lucanian trouble …

«When you are in a mess, you might as well enjoy the flavor, Confucius recommends, and all the more so if there are so many 'messes'. In Basilicata, in fact, this ancient form of cutting food into small pieces and making fillings wrapped in a layer of "pasta" seems to be a whole exquisite linguistic question to be discussed. I get mixed up just thinking of getting into this all-Lucan mixture of languages, in which the Greeks, Romans and Barbarians alternate at the table.

The Lucanian pies are all divided into falahòni, in Italian "falagoni" and present in the north-west of Basilicata and on the Ionian coast, e pastizz, in Italian "pasticcio", present only in Rotondella. There vexata quaestio gets complicated if we talk about cauzon, the Italian "calzone", a traditional sweet or savory dish, which is prepared at Easter and Christmas throughout the region which, from the table to the borders, seems so obsessed with names that it has two: the ancient Lucania, from which the 'adjective, and the most recent and common Basilicata.

In this babel of taste I would need Don Ciccio di Gadda to investigate "quer mess … " in which I slipped, but, since I do not have the wit or the mastery of the case, I am content to "question" some witnesses.

The version of Simona, from Locanda Pane e Lavoro in Rotondella, states that I have to knead together 1 kilo of re-milled semolina, 1 and a half liters of water, 1 tablespoon of salt and 1 glass of extra virgin olive oil. Although he confesses that the original version would like 100 grams of lard. I have to get a hard and smooth ball, let it rest for 25-20 minutes and cut it into pieces "as big as a palm of your hand", work them until you get 10 balls to let rest for 30 minutes. And it is from this moment on that it is decided whether to create a Pastizz or a Falagone, a PAT of Rotondella or a PAT of Basilicata.

From "mess" what it is, what characterizes u ’pastizz r’tunnar’ is the filling: small pieces of meat cut with a knife. It is called pastizz if it is stuffed with meat, otherwise it is a falagone. And Simona is very fond of words, so much so that the name of her restaurant, as well as the filling of the pastizz, has a story: her husband Mimmo's grandparents participated in the struggle movement for the occupation of the lands that led to the agrarian reform in Basilicata in 1950. Those peasants just wanted "Bread and work". But this is another story … The history of Pastizz is much further away, the origin is unknown. It has always been known that it is made with pieces of lamb at Easter – what better symbolic animal? – and with pieces of pork at Christmas, a festival that is always close to the rite of killing the pig, as testified Anna of the Bontà nostrane bakery in Marina di Nova Siri. Since the availability of meat has become more common, there is no day of celebration or important date that is not celebrated with one's own pastizz.

The filling of Simona, as well as of all the women of Rotondella from whom she learned to make the special calzone, is made from a kilo of meat (the ideal cut would be the pork capocollo) seasoned with hard and fairly seasoned cheese, such as Canestrato di Moliterno, extra virgin olive oil, coarsely chopped parsley. All mixed with 3-4 eggs and spiced with salt and pepper.

If, on the other hand, you want to create a falahòne, you have to fill it with chard, potatoes, eggs, peppers and onion. Always extra virgin olive oil, salt and pepper to taste. It would seem the veg and light version of the pastizz. It is no coincidence that Anna from Nova Siri, a disciple of her mother in the preparation of pastizzas and falagoni, says that the vegetable filling was used during Lent, on lean days. And importantly, there is also a traditional sweet variant, another PAT which is called Pastzzott by Nova Siri, with a filling of chickpeas, almonds, honey and bitter cocoa. Strictly Christmas sweets. Anna also claims that the falagone can be found in Policoro, Nova Siri, Tursi, Colobraro, Scanzano and, of course, in Rotondella. A street food that you can nibble on the sea, along the whole Ionian coast, and which once served the shepherds, always on the way with the flock, to have a comfortable and well-preserved snack. Fortunately, the investigation does not shift to the falagoni of the north-west of Basilicata, those stuffed with sweet ricotta and made with leavened dough, otherwise we would never get out of pies!

The mystery deepens because both pastizz and falagone close in the same way, leaving their filling hidden.

I was left with 10 balls of dough left to rest. After 30 minutes, I roll out each ball until a disc is formed, cover half of it with the mixture made and close in a crescent, "like a panzerotto, come on!", Explains Simona. I cut out the excess part with the washer and squeeze the edges to prevent everything from coming out. Prick the back with a fork, brush with egg yolk and bake at 180 degrees for about 30 minutes. And finally I eat, strictly hot!

If the pastizz is not steaming it could lose its characteristic external crispness and internal softness and, above all, that sense of toasted that accentuates its specific flavor. Precisely to avoid this crime, Locanda Pane e Lavoro has created a food delivery box for all the specialized delis in Italy: the pastizz arrives ready and frozen, you just have to put it in the oven, cook it and eat it.

I finally reached the top of the ancient Rotunda Maris and with my steaming pastizz I look out from the balcony. Everything is clear from up here, the breeze whispers a pacification to me like William of Baskerville, the master of that "primeval rose of which only the name exists". What if the secret of the pastizz was its name? The Name of The rose? So I get lost in hypothetical etymologies that start from the pita dei Greci up to the Romans first and then to the "barbarians" peoples of the north, becoming pasticium to then decline into mess, pastiche, pate And pate, pie… How many centuries of history, peoples and tastes in this pastizz! … And shipwreck is sweet to me in this sea, but, since I am a great bungler, I leave it to you to come and taste all the pastizzes and falagoni from Basilicata to solve this tasty pie of Basilicata with "your" language.

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