My name is Agnese, i was born in Italy and i'm a PROUD ITALIAN FOOD BLOGGER. Check out my traditional Italian recipes on my blog! Enjoy Italy!

Botched polenta with porcini mushrooms

Its history runs parallel to that of man and the evolution of its forms of power . For the polenta , designed in a generic sense , are undated, and the basic mode of their preparation remain essentially the same : the water cooking of cereals reduced polvere.Innanzi around the term " polenta " has no etymology .
Already known by the Greeks and Romans , preserves in its name its Latin origin, puls . The polenta was then made ​​with spelled, a kind of rice from the grains hard , but it had the consistency of corn polenta


200 g porcini mushrooms
50 g of bacon in a single slice or cubes
4 sprigs of parsley
2 tablespoons extra virgin olive oil
1 clove of garlic
50 ml of dry white wine
Freshly ground black pepper
500 ml of water
125 g of corn flour for polenta
20 g Parmigiano Reggiano shavings


Clean the mushrooms by removing the earthy part of the stem with the rootlets , brush thoroughly with a stiff brush, and rinse briefly under running water. Slice .
Reduce the bacon into small cubes.
Wash 3-4 sprigs of parsley , select the leaves dry with kitchen paper and chop them on a cutting board with a mezzaluna .
Place in a pan two tablespoons of olive oil with a clove of garlic, peeled and crushed with the tines of a fork. Sauté over medium heat until it becomes evenly golden , then add the bacon . Sauté over high heat until it is toast . Remove the garlic and add the mushrooms . Let cook a few minutes over high heat , sprinkle with a finger of white wine, then cook over low heat for about 20 minutes.
At the end of cooking, add a teaspoon of chopped parsley, a generous handful of pepper and adjust salt if necessary .
Prepare the polenta . Boil a large pot with water , checking the exact proportion on the packaging of the type of flour used . Combine one teaspoon of salt, a tablespoon of extra virgin olive oil and pour in the flour, stirring constantly with a whisk to prevent lumps. Cook over medium heat , stirring for the time indicated for the type of meal chosen .
When the polenta is ready to divide it between two plates , flatten with a spoon and place in the center of each one serving of mushrooms.Sprinkle with Parmesan cheese , garnish with chopped parsley and serve immediately.

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