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    gnocchi alla romana with bacon
    quantity for 4 people

    - Gnocchi alla romana CASTELLO
    - 50 gr. bacon
    - 100 gr. asparagus
    - 30 gr. butter
    - 1/2 liter of milk
    - Salt, nutmeg
    - Parmesan to taste
    Prepare 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. Add bacon.
    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.

    Recipe by Stefania
    polenta with radicchio
    quantity for 4 people

    -8 slices of grilled polenta
    - 20 g of butter
    - 3 heads of radicchio rosso di Treviso
    - 2 tablespoons of gravy
    - 2 tablespoons extra virgin olive oil
    - half an onion and 1 clove of garlic
    - 1 tablespoon tomato paste
    - broth, salt, pepper
    Finely 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.

    recipe by Franca
    medaglioni with seafood
    quantity for 4 people

    - 8 slices of polenta ready
    - 300 g of shrimp
    - 300 g of mussels
    - 300 g of squid
    - onion
    - 1 clove of garlic
    - 3 tablespoons white wine
    - 1 dash of hot pepper
    - 1 bunch of basil
    - 1 sprig of parsley
    - 2 tablespoons of vegetable broth
    - 3 tomatoes peeled and chopped
    - Sale
    Toast 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.

    recipe by Alessandra
    polenta with cuttlefish
    quantity for 4 people

    - 1 kg of prepared yellow polenta
    - 2 tablespoons extra virgin olive oil
    - 2 cloves of garlic
    - 3 salted anchovies
    - 800 g of small cuttlefish
    - half a glass of dry white wine
    - 3 ripe tomatoes
    - Sale
    - pepper
    In a sauté brown with the oil the garlic cloves; remove them as soon as they start to turn golden and add the anchovies, cleaned, boned and desalted, crushing them with a fork until they dissolve.

    Then add the cuttlefish clean and private internal cartilage; wet them with the wine and raise the heat for a few minutes so it can evaporate.

    Lower the heat again, add the chopped tomatoes and filleted their filtered juice.
    Season with a dash of salt and freshly ground pepper freshly ground and cook for about 45 minutes.

    Prepare the polenta , cut into slices and arrange on a serving platter.

    Cover the slices with the cuttlefish and bring them to the table piping hot.

    recipe by Giulia
    pie polenta
    quantity for 4 people

    - 1 kg of yellow polenta ready
    - 200 g porcini mushrooms
    - 200 g mushrooms
    - 300 g lean minced beef
    - 150 g of sliced ​​bacon
    - 160 g fontina
    - 80 g of butter
    - 50 g of grated Parmesan cheese
    - 3 tablespoons extra virgin olive oil
    - 3dl beef broth
    - 2 tablespoons of tomato paste
    - 1 clove of garlic
    - 1 onion, chopped
    - thyme, salt, pepper
    Cut 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.

    recipe by Massimo
    polenta with schie
    quantity for 4 people

    -200 G of schie (live shrimp)
    - 50 g of white flour
    - 1 kg of white polenta ready
    - extra virgin olive oil
    - sale
    Sift 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.

    recipe by Gianfranco
    polenta with the hare
    quantity for 4 people

    - 1 kg Polenta Reale
    - 1 medium sized hare
    - 150 g of bacon
    - 1 carrot
    - 1 small white onion
    - Half a glass of red wine
    - 1 tablespoon of sugar
    - 1 tomato
    - salt
    - pepper
    - cinnamon powder
    - pine nuts
    - raisins
    - peel of half a lemon
    - broth
    Clean 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.

    recipe by Elena
    polenta with creamed dried codfish
    quantity for 4 people

    - 1 Castello's Polenta al cucchiaio package
    - 800 g creamed dried cod
    - 4 garlic cloves
    - 1 l of milk
    - 2 l vegetable broth
    - 1 branch of parsley
    - 1.5 deciliter of olive oil
    - salt and pepper

    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.

    recipe by Gino
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    An ancient tradition

    Polenta Tradition Polenta is a dish typical of Northern Italy, born and spread especially in areas such as Veneto and Valtellina, where its long-established tradition presents...

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    An ancient tradition Polenta is a dish typical of Northern Italy, born and spread especially in areas such as Veneto and Valtellina, where its long-established tradition presents itself as rooted in time. Always been defined as the "dish of the poor", polenta is a simple mixture of water and grain flour cooked in a pot, which still forms the basis of most of the regional dishes in the north of the country.Polenta Tradition Its flavor "neutral", the many nutrients and low purchase cost, turn it in the ideal food to associate with any other dish, with the certainty of being able to carry out sophisticated dishes that can be appreciated even by the most refined palates. In the past, the polenta was always present on the tables of the farmers as a substitute for bread, which at the time was too high a price. This spread has transformed it into a food so common that in some places you do not eat more. Nowadays, the recipes for polenta handed down by our fellow mountaineers are really many and all delicious, first of all remember the fried polenta, polenta polenta e osei and the famous polenta concia and taragna.