White polenta is often served with fish dishes such as cod, skate, or shrimp. Corn cobs are tapered with large, glassy, pearly white, shiny kernels. Biancoperla maize is a type of corn typical of Veneto. This version is made from Biancoperla maize flour, which is white in color. Polenta Bianca is also found in all regions of Polesia, a historical geographic region that extends within the borders of Belarus and Ukraine, also partly affecting Poland and western Russia. This is a typical dish from Friuli, the Venetian hinterland, and Treviso, located in Northeastern Italy, and the Padua region, in the north. There is a baked version called polentone alla Carbonara. It is made with maize flour, pork, bacon and grated cheese. This is a variant of taragna, native to the Val d’Arigna, located in the center of the Orobie Alps in Valtelline, a region of the alpine valley of northern Italy.Ĭròpa is made from potatoes and buckwheat flour cooked in sour cream rather than water, and accompanied by cold meats and cheeses.Ī traditional dish of the loggers and charcoal makers of the municipalities near the mountain ranges of Catria and Nerone, in the Marche region (province of Pesaro and Urbino), and the central part of the Apennines, in central Italy. In taragna, cheese is incorporated during cooking. Like other polenta from the Lombardy mountains, taragna is prepared with a mixture of flour containing buckwheat which gives it its typical dark color, unlike preparations from most other regions, which only use one only type of flour, thus obtaining a yellow dish. The word, taragna, derives from tarai or tarell, in Lombard dialect, and relates to the long wooden stick used to mix it inside the copper cauldron in which it is prepared. Taragna is also popular in the Canavese region, an historical and geographical region located in the north of the Piedmont region, in the province of Turin, at the mouth of the Aosta Valley. Taragna is a typical Lombard recipe from Bergamo and Brescia but it is also well known in Valtellina, a region of northern Italy, bordering Switzerland, and in the surrounding area of Lecco, a town located in the Po plain, on the edge of the south-eastern branch of Lake Como. It can be filled with a myriad sauces or other ingredients, added while still soft. It can be served savory or sweet, hard or soft, grilled or fried. It changes from firm in the regions of Venice and Friuli to a creamy polenta in Abruzzo. The Greeks, on the other hand, generally used barley. Puls was a kind of spelt polenta that formed the basis of the diet of ancient Italic populations. It relates to the Latin words puls or pulmentum, meaning “flour porridge” and pollen meaning “flour flower”, which shares a root with the word pulvis, which means “dust”. The word, polenta, was already known to the Romans, where it referred to a porridge made from barley flour. What is the etymology of the word polenta? ![]() It is a device with a copper bowl, which can be used in the traditional way, with a mixer or beater, resembling a stand mixer, which guarantees the mixing of the ingredients during cooking. If one is passionate about polenta but the idea of having to stir it for almost an hour before being able to taste it discourages, today there are electric paioli that even the greatest purists or chefs use.Īn electric paiolo is a kitchen appliance that can really help, not only for cooking polenta, but also for all preparations that require a long cooking during which you have to constantly mix or beat. One of the secrets of good polenta is to stir it almost continuously using a traditional hazelnut wood stick called a cannella, and traditionally, it is prepared in a large cauldron made of copper called a paiolo. ![]() Less authentic, the quick-cooking, pre-cooked, instant polenta is now widely used in Italy and around the world, and can be prepared in just a few minutes. Some quick cooking alternatives have been created to speed up the process or to not require constant monitoring. ![]() Polenta takes a long time to cook, simmering in about five times its volume of water for about 45 minutes, stirring almost constantly, the time needed for the starch to gelatinize evenly. It is also popular in Ticino in Switzerland, Nice, Savoy, Spain, Bulgaria, Hungary, Romania and Moldova. It was once made with different types of grains but after the introduction of corn, they were replaced by cornmeal or maize flour. ![]() Polenta is a traditional dish of cornmeal porridge from northern Italy.
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