Do not forget historyNow for about three centuries, polenta is made from corn mixed with buckwheat flour or white, but in reality, this preparation of flour boiled in salt water has more ancient origins.
According to scholars of the history of food, the first examples come already from our cavemen ancestors, who used to grind grain cereals in spontaneous spreading and then cook them in water and carry out the preparations, albeit rather crude, in some respects very similar to those today.
A dish that has spread to distant past that today, despite the many changes, continues to be produced and consumed in every part of the world, enriching the boards of peoples from the culinary traditions sometimes completely different.
Choose the one that's right for youYellow or white, Polenta Casereccia satisfy the different regional traditions, pleasing the most demanding palates with traditional flavors and sensations of yesteryear.
Until a few decades ago, in the kitchens of Veneto, almost every day was celebrated the rite of preparation of white polenta. One particular practice that is opposed to the customs of other Italian regions, where, speaking of polenta, it always refers to the yellow version.
Compared to the latest, the white one has a kind of grain less, a scent less decided, greater delicacy and a sort of respect for the dish that accompanies it and that, just as it is exalted.
Fried schie with polentaSift the schie, dip in flour and shake off the excess. In a pan heat plenty of oil; when it is hot pour the schie and fry for a few minutes.
Once cooked relieve them from the heat, place them on paper to absorb excess oil and season with a sprinkle of salt. Prepare the polenta cut it into 1 cm slices, arrange on a plate and cover with the schie fries.
A real revolution in the kitchen, Polenta al Cucchiaio Castello will make you free your imagination, making you a real chef instantly, to be precise in 4 minutes. Fast to prepare in the microwave it will allow you to create any appetizer, first and second dishes like a real gourmet. Thanks to its softness, typical only of homemade polenta, you can shape your recipes and serve them in an absolutely scenic way with only the help of a spoon: your dishes will turn into masterpieces that everyone will enjoy.
The original taste, a whole new convenience The traditional flavor of polenta is finally available in its original texture: soft and smooth, like homemade. Polenta al Cucchiaio is the first liquid polenta and is ready to become the new star of your table.
It is easy to use, takes only four minutes to cook in the microwave without dirtying pots, whisks and ladles. It is also extremely versatile: it can be enjoyed as a side dish, faithful companion of your favorite recipes and substitute the bread, just as before, or make it the highlight of lunches and dinners, golden base of seconds or a succulent dish. Moreover, thanks to its practical flat-box can be brought directly to the table, or impiattata masterfully on individual plates.
Revolutionary and traditional, but also simple. To taste polenta Spoons, you just need a spoon. And a little 'appetite.
Polenta with creamed dried codfish Bring the milk to boil with the broth and put the cod in it for about an hour. Peel the garlic and steam-cook it for 10 minutes: this way it will be more digestible.
Wash the parsley and chop it. Make the fish drain and break it in pieces with your hands, removing bones. Whisk 2/3 of it with oil and garlic until you get a smooth and homogeneous cream (if the mixture is dry, add little more oil).
Put in the right amout of salt, pepper and parsley. Clip Polenta al Cucchiaio's film and heat in microwave for 4 minutes. Serve the cod on top of a platefull of Polenta al Cucchiaio and serve.
Well-being to savorPolenta, which can be considered to all effects as a pleasant substitute for bread, from a nutritional standpoint hold a carbohydrate-based composition, with water and slow absorption fiber, that ernable a strong satiating power.
The slow absorption is derived primarily from the presence of starch which, when bound to the fiber slows digestion, also reducing the blood levels of insulin and glucose.
In addition to this, it should also be specified that polenta is a food characterized by a rather low caloric intake, which transforms it into a light product, suitable for any kind of diet.
Without preservativesNo preservatives, low in fat and steamed in full compliance with its nourishing properties: Polenta Biologica Castello is a valuable ally in the kitchen also, and above all, for its convenience in preparation.
Natural, grilled or fried polenta this the perfect companion for soft cheeses or cured, mushrooms, sausage and meat, making it the ideal solution for anyone looking for a taste while being careful not to overdo it with calories.
In addition to this also allows you to vary the flavors by reducing the intake of white flour which, due to the irritant effect often made to the intestine, are likely to determine the so-called intestinal dysbiosis, diseases that decrease the immune system.
Stewed Polenta and RadicchioFinely chop the onion and fry in oil in a frying pan until it is wilted, then add the radicchio, cleaned, washed and cut lengthwise, and brown all over high heat.
Add tomato sauce and gravy, dilute if necessary with ladles of broth. Lower the heat and continue cooking for a few minutes on low heat, until the radicchio is ready.
Season with a dash of salt and freshly ground pepper. On a serving plate arrange the slices of polenta which previously made toast in the oven and pour the sauce with radicchio. Serve hot polenta.
Play with your imaginationIn recent times, the polenta was evaluated as a healthy "gluttony" from simple and rustic character, capable to call forth happiness, family harmony and serenity: a tasty, yet light, ideal for snacks, cocktails and buffet.
This line of products, in fact, can easily be prepared in advance and baked a few moments before putting it on the table: just only 7-8 minutes in the oven at 200 degrees or 3 minutes in the microwave and you're done.
What we need is just a little bit of imagination to create original compositions culinary taste and always new.
Everything in your hands!The practical "tube" packaging has been designed, engineered and built specifically to simplify the preparation of delicious canapés polenta, to be savored with different combinations depending on your personal taste.
The circular section allows, in fact, to give the right shape to this "finger-food" which, while it must be large enough to accommodate the topping, the other must appear strong enough to avoid being broken down into pieces during the cooking or tasting.
Convenience, speed and taste: characteristic features of all products Castello, which increasingly represent the ideal solution to be proposed during the appetizer, main meal or a snack.
Medallions of polenta with seafoodToast the slices of polenta on the grill on both sides and place on a serving dish. Collect shrimp and mussels in a saucepan with a little water, cover the pan and let it cook for a few minutes, until the mussels open, removing the valve closed.
Shell the shrimp depriving them of the black wire. To wither in a pan with the vegetable broth onion and garlic, peeled and chopped, then add the octopus clean.
Sprinkle with white wine, let it evaporate and add the chopped tomato. Season with salt and pepper and continue cooking over low heat for 40 minutes.
Add to the sauce seafood and chopped herbs: pour the prepared polenta and serve immediately.
Treated as a KingForty years of experience gained by experts Al.Ca. Food born Polenta Reale, a new recipe for polenta ready, taste as intense and authentic as enveloping, different from all other products on the market.
A result of excellence, the result of painstaking production process adopted in the preparation and use of selected ingredients of choice, making this polenta worthy of a real lunch as a King.
A whole new formatPolenta Reale is available in sizes from 400 grams in pan or loaf 750 grams: the offer in the dual role of the same recipe was born from the desire to satisfy the needs of those who prefer a product storable at room temperature for 3 months, and those for those who prefer a product that is already cut into slices to be kept in the refrigerator.
To confirm that the vertical stick 400 grams, quite new to the shelves of department stores, is accompanied by practical display of 10 packs, which promotes visibility, distribution and rotation on the shelf.
These two solutions do nothing but witness the willingness to understand by Al.Ca Food and pander to the maximum preferences of an audience, no doubt, must receive treatment as a King
Polenta with the hareClean and wash the hare, brown it in a pan with the bacon, a drizzle of extra virgin olive oil, carrot and onion finely chopped.
When the meat is completely browned on the surface, sprinkle it with 100 g of flour and pour in the wine. Increase heat to allow the evaporation and then add the sugar, tomato threaded, cinnamon, pine nuts, raisins soaked in warm water and lemon zest, and season with salt and pepper.
Covering everything to do with the broth and simmer for three hours. Prepare the polenta, cut into slices by placing them in a serving dish.
Cover the slices with the hare hot, sprinkle with pepper and serve.
For all tastesChoose the format Polenta Pronta you prefer between yellow or white and sliced lengthwise or round, to add a touch of class to your table.
If you have a refined palate, but always ready to experiment with new flavors, be seduced by the inviting taste new recipes with bacon and cheese, porcini mushrooms or truffles.
A mix of delicacies, which can be combined with more different dishes to enhance them, enrich them and make them even more succulent.
Ready to usePolenta Pronta pre-sliced, thanks to the practical pan-fresh, becomes the ideal to be enjoyed as an appetizer, first course, second or side dish.
The easeness and convenience of preparing the Polenta Pronta Castello transform it into a practical and tasty dish that can be built in grill, in the oven, microwave or in a pan. Served warm in a few minutes is designed to accompany meats, cheeses, sauces or any other combination you want to experience.
Pie polenta with mushroomsCut the polenta into slices 1 cm thick and line the bottom and sides of a buttered casserole dish. Make the onion with olive oil and 20 g of butter and brown the meat. Add salt and pepper, then add the tomato paste diluted in hot broth, stir and cook for 1 ½ hours.
Meanwhile, in a skillet, brown the garlic with 40 g of butter, remove the clove and cook the mushrooms already cleaned and cut into strips.
Season with salt and pepper and add the thyme. Alternating layers of polenta into the mold, respectively sauce, mushrooms, fontina cheese and bacon. Finish with polenta, sprinkle with some butter and grated Parmesan cheese and bake in a preheated oven at 200 ° C for 30 minutes.
Preheat oven to 180 ° C and cook for another 10 minutes and serve.
Like those of yesteryearThe dumplings are an ancient dish that over the years, has been experimented with different recipes and ingredients, going to create delicious dishes made with potatoes, dry bread, vegetables, tubers, various flours.
There is also a version of the meal, with which you can get the gnocchi alla romana, that spread already in the era of the ancient Romans.
At the time they prepared the so-called "pultes", a kind of polenta with flour and water that gave these people the name of pultifago.
In subsequent periods, the name is entered in the international cuisine to identify diskettes round semolina cooked in milk with cheese and egg yolks, enriched with vegetables, sausages or other, and served as a first course, main course or side dish.
Choose the format that suits youGnocchi alla Romana Castello are available in different formats: a cylinder for those who pay attention to saving or consumption in the tray for a cooler.
The sizes range from 1.000 grams up to 300 grams of the small cylinder. Choose the package that best meets your needs and... enjoy your meal!
Gnocchi alla Romana with asparagus and baconPrepare a bechamel with the classic ingredients and apart, clean the asparagus, remove the fibrous part and cut them into medium-thin, keeping aside a few tips for the whole decoration.
Cook steamed for 7/8 min. reducing them and pass them to the blender until creamy. When the béchamel is ready, amalgamate the cream of asparagus and drizzle the gnocchi previously placed in the pan.
Complete with parmesan, bake at gratinating for the time necessary to colorirli, at 180 ° static, upper position. The bacon cubes should be passed in separate pot (because it made more crisp) and ordered only when impiatta.