“Rice and Peas”- Venetian style
As a rule, I’m a fairly punctual person. But for reasons that I will explain, I am devoting this column to one of the most famous of all Venetian dishes traditionally served on April 25 to celebrate the birthday of St. …
This is the traditional Abruzzese rustic polenta feast, typically shared on a cold winter day with family and friends. The polenta is poured onto a very large wooden or marble board on the dining table. The top is smoothed and indented a bit in the center. The host then pours the sauce over the polenta and arranges the whole sausage in the center. …
Polenta taragna is a mixture of cornmeal and buckwheat flour, typical to the Valtellina in Lombardia. It’s name derives from Tarela, the long stick traditionally used to stir the polenta.
One of the most requested dishes in the Valtellina province of Lombardia is Polenta Taragna. …
Italians have always eaten a special meal for luck on New Year’s Day. Lentils – coin shaped – are said to ensure financial security in the New Year. In the North, particularly the region of Emilia-Romagna, lentils are traditionally served with delicately spiced cotechino* sausage. Make this recipe with less liquid to accompany cotechino.
Polenta concia or in dialect cunsa, from the northwest region of Piemonte, is translated as messed up polenta. Once you see the ingredients you can also understand why it is also called polenta grassa (fat). In this recipe, cooked polenta is layered as in lasagne with fontina cheese, heavy cream, …