A publication unexpected !!!!!
The I unfortunately have not been good, I have not kept the promise ... are still missing but the excuse is my small Riviera, now nearly 6 months, is very good but still committed my days. Now we are struggling with weaning, I thought it was easier, but to switch from milk to food is a business.
Although our pediatrician, associated with new philosophies in pediatrics, we did not start weaning in the classic way (but we can give to all that there is little on the table, provided it is not fried, greasy, fat) we encounter some difficulties .... we hope to resolve them.
Riviera grows well
Polentine di Grana Padano con porcini al profumo di tartufo e millefoglie di cotechino
Ingredients:
sausage 1 medium size
500 g Grana Padano Riserva
250g cornmeal for polenta 1 liter of water
5 / 6 mushrooms fresh parsley
1bicchiere prosecco
1 clove garlic 2 tablespoons truffle oil
Slice the mushrooms, you have first brushed to remove the earth brown in frying pan with a clove 'poached garlic, which were then removed, and a drizzle of olive oil.
Blend with the sparkling wine and finish with a sprinkling of parsley. Once cold spray with truffle oil.
Boil one liter of water, add salt and the flour of maize, stirring constantly with a whisk. Cook the polenta and just before you put out the fire stir in 300 g Grana Padano. Place the polenta in some silicone molds previously wet with water.
Cook sausage in large amounts of water wrapped in a bag suitable for cooking without grassi.Lasciare rope sausage out of the bag that will close, leaving the space of a finger. The cooking is about 2 hours, but you can feel its consistency while cooking.
prepared with the remaining parmesan wafers alternating with a few slices of pork sausage, crumbled on the other slices of the mushrooms. Serve
the polentine, mushrooms with crumbled sausage and sausage slices alternating with all the pods with a little sprinkling of Grana Padano.
Although our pediatrician, associated with new philosophies in pediatrics, we did not start weaning in the classic way (but we can give to all that there is little on the table, provided it is not fried, greasy, fat) we encounter some difficulties .... we hope to resolve them.
Riviera grows well
and I hope that from now on I'll find a few minutes to write again.
Meanwhile, I will tell you that I have done a nice gift, so it all began:
participate in the contest "Grana Padano in the kitchen of my house", organized by Le Tamerici, which expired in late summer 2009, the request was a recipe that had the protagonist as Grana Padano and was linked to the territory.
Unfortunately I did not win the contest but a very welcome gift I have done, la pubblicazione della mia ricetta insieme alle altre che hanno colpito di più la giuria.
Quindi nel maggio 2010 nasce il libro "Magari un che di Formaggio" all'interno si ritrovano le ricette più originali e che hanno meritato una selezione e menzione.
Meanwhile, I will tell you that I have done a nice gift, so it all began:
participate in the contest "Grana Padano in the kitchen of my house", organized by Le Tamerici, which expired in late summer 2009, the request was a recipe that had the protagonist as Grana Padano and was linked to the territory.
Unfortunately I did not win the contest but a very welcome gift I have done, la pubblicazione della mia ricetta insieme alle altre che hanno colpito di più la giuria.
Quindi nel maggio 2010 nasce il libro "Magari un che di Formaggio" all'interno si ritrovano le ricette più originali e che hanno meritato una selezione e menzione.
Polentine di Grana Padano con porcini al profumo di tartufo e millefoglie di cotechino
Ingredients:
sausage 1 medium size
500 g Grana Padano Riserva
250g cornmeal for polenta 1 liter of water
5 / 6 mushrooms fresh parsley
1bicchiere prosecco
1 clove garlic 2 tablespoons truffle oil
Slice the mushrooms, you have first brushed to remove the earth brown in frying pan with a clove 'poached garlic, which were then removed, and a drizzle of olive oil.
Blend with the sparkling wine and finish with a sprinkling of parsley. Once cold spray with truffle oil.
Boil one liter of water, add salt and the flour of maize, stirring constantly with a whisk. Cook the polenta and just before you put out the fire stir in 300 g Grana Padano. Place the polenta in some silicone molds previously wet with water.
Cook sausage in large amounts of water wrapped in a bag suitable for cooking without grassi.Lasciare rope sausage out of the bag that will close, leaving the space of a finger. The cooking is about 2 hours, but you can feel its consistency while cooking.
prepared with the remaining parmesan wafers alternating with a few slices of pork sausage, crumbled on the other slices of the mushrooms. Serve
the polentine, mushrooms with crumbled sausage and sausage slices alternating with all the pods with a little sprinkling of Grana Padano.
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