" POLENTATA "
SATURDAY 23rd NOVEMBER
It often happen that a nation will identify themselves with their traditional food. For Italians "pasta and pizza" are the most famous dishes which make Italian food "Italian". However there is a dish, especially in Northern Italy that does not get the recognition but for sure it makes the third most important dish eaten since Roman times.Humble, versatile, satisfying and always good POLENTA.
The history of polenta is the history of old generations of people. A very ancient dish, in remote times it was made with poor cereals or beans, until maize came from America.
The highest point in the polenta tradition is to consume it on the wooden board, placed on the common table with all the family around, like it was at the time of the traditional patriarchal families. Polenta is eaten, if spread on a dish, in a circle starting from the outer part and proceeding all around until the final little piece in the center is reached
In the worls of cooking just a few dishes have the stigma attached to their preparation as POLENTA does. In our village old genaration of people still make POLENTA in the old fashioned way using a round bottom copper pot called Paiolo and a lond wooden spoon called Tarello.
The process to make POLENTA still does need attention and constant stirring for about 50 mins.Nowadays has been also invented a "quick" Polenta which takes less than 10 mins to be ready but..the less said about it better it is.In our dinner we will use the old fashion POLENTA flour.
The key to the popolarity of POLENTA is its sheer versitile and it can be served with nearly everything and that is why it became soo popular all over Italy always valorizing what every regions produce.
POLENTA can be yellow or white, POLENTA can be eaten roasted or soft or fried and...stop writing Leo it's now time to see how Italians eat this amazing, versitile, unique and famous dish POLENTA.
It
often happens that a nation of people will identify themselves as a
distinct culture by their traditional foods. For Italians, it always
seems both pasta and pizza are the cornerstones of what makes Italian
food "Italian". However, there is a staple food of Northern Italy that
does not get the recognition, but certainly makes up the third aspect of
the Italian food trinity: Humble, yet versatile and satisfying polenta -
See more at:
http://www.lifeinitaly.com/food/polenta.asp#sthash.Fxa86rwc.dpuf
It
often happens that a nation of people will identify themselves as a
distinct culture by their traditional foods. For Italians, it always
seems both pasta and pizza are the cornerstones of what makes Italian
food "Italian". However, there is a staple food of Northern Italy that
does not get the recognition, but certainly makes up the third aspect of
the Italian food trinity: Humble, yet versatile and satisfying polenta -
See more at:
http://www.lifeinitaly.com/food/polenta.asp#sthash.Fxa86rwc.dpuf
It
often happens that a nation of people will identify themselves as a
distinct culture by their traditional foods. For Italians, it always
seems both pasta and pizza are the cornerstones of what makes Italian
food "Italian". However, there is a staple food of Northern Italy that
does not get the recognition, but certainly makes up the third aspect of
the Italian food trinity: Humble, yet versatile and satisfying polenta -
See more at:
http://www.lifeinitaly.com/food/polenta.asp#sthash.Fxa86rwc.dpuf
MENU':
"Crostini di Polenta"
Baked Polenta crostini topped with:
Pate' di fave e Pecorino with Lardo di Colonnata : Baked Polenta crostini topped with Broadbean and Pecorino Romano cheese cream and thin slices of melt in the mouth Lardo from Colonnata (delicious cured and spiced pork fat from Tuscany)
Pate di radicchio e gorgonzola con noci: a classic yet to die for combination of Radicchio, Gorgonzola cheese and Walnut cream.
Baccala' mantecato: Venetian style salt cod cooked in milk and marinated with garlic and parsley.
Nests of Polenta whit Sausage from Mantua
Soft yellow Polenta in tomato sauce with our special sausages from Mantua
Polenta Taragna (buckweat polenta) con funghi trifolati e Tartufo nero
Polenta
Taragna, originally from the Valtellina region, up in the North of
Italy, and from the valleys around the cities of Bergamo and Breascia
comes in a characteristic dark colour due to the mixture of buckwheat
and cornmeal flour. We serve it topped with Stef's signature Mushroom
and Autumn black Truffle sautee ( tossed with garlic and herbs)
Polenta bianca con seppioline in umido
Polenta Bianca is typical of Veneto region and the main characteristis is the colour white because made with white cornmeal. Squid stew with white Polenta.
Polenta morbida con brasato di manzo al barolo
Your tregular yellow Polenta is not necessarily boring as many of you think! Especially when served with a topping of tender beef slowly braised 8 hours in Barolo wine so to release all the flavours into the wine and absorb all the aromas from it.
Can we also make a dessert with POLENTA flour??...
I think yes :-) so... let's see what Stefano is going to make to surprise all of us
SUGGESTED DONATION £30- BRING YOUR OWN BOTTLE IS THE POLICY AT OUR SUPPER CLUB,
IN OTHER WORDS:THE MORE YOU BRING AT OUR EVENT,
THE MORE YOU’LL BE DRINKING.
- DON'T FORGET TO TELL US IF YOU HAVE ANY ALLERGIES
- DINNER START AT 8PM
