Hello Dear! How are you going these gloomy days of rest? You, too, as we pamper you with hot chocolate, roasted chestnuts and dishes?
In our area of \u200b\u200bFriuli, for example, during this time you eat the beans of Trieste, chimeras also beans of the dead for the period in which it is consumed. They are candy almond flour, sugar and egg white, almost like small meringues, and delicious! I tried this the other week but we forgot to take pictures ... And now they are beautiful and finished .. eh, it will be belittling, a drama! ^ ^ Also in these days then I embarked in an effort to make the marron glaces, hopefully good .. should be ready tomorrow! Today I leave
un'ideuzza swiped at a restaurant in the Piedmont mountain view in the kitchens of Italian program at GRC.
The idea of \u200b\u200bthe chef in question has been to blend traditional ingredients such as polenta, porcini mushrooms and cheese from pasture in a more modern context.
So he created the puff of polenta and mushrooms.
Now, if you do not have fresh porcini mushrooms (which contribute in an important way to make the delicious dish) you can use me as the common mushrooms. Only advice, if you buy them cultivated varieties take the brown, not white. Personally, but I am not alone, I find brown ones have more flavor.
The recipe is quick, put on polenta (if you use those 'things' pre-cooked supermarket ready in 5 minutes ok, but as you say which are the same is not true, change!) and when it is almost ready, mix the vegetables mushrooms with a little oil, a clove of garlic salt and pepper jacketed. Pretty good for mushrooms or cultivated mushrooms only takes a few minutes cotttura usually time they throw out that little water and are ready. Do not dry them too! Ready mantechiamola
polenta with a good cheese flavor of the mountains, if cows eat pasture will feel, trust me! ^ ^ I firmly believe that the mountain cheeses are among the most delicious cheeses. add cheese to the polenta cubes, and stir well until it will mix well together. Then, using a pastry rings, alternating Serve a layer of polenta with a layer of mushrooms and their sauce, and continue so for some strata. If you want to serve as an appetizer I recommend, instead of a normal pastry rings, to use one more baby, maybe pa pastry QUESTIONS Search more children, because it is quite good as 'filling' ^ ^
Enjoy, and see you soon!
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