 Italian Online community - Italian forum |
|
|
|
|
>
|
>>
|
|
|
Italian food recipe: Venetian Cicchetti Polenta with Onions and Sausage
|
|
Keywords:
|
Cicchetti Polenta, Onions, Sausage
|
|
Introduction ( a short intro ):
|
For these ciccheti the slice of polenta doubles as a cracker, much the way slabs of it replace bread in the mountains of the Alto Adige. The sausage, luganega, is a spicy specialty of Belluna, in the mountains. In Venice proper a piece of grilled sardine, a grilled shrimp, or a morsel of meat or fried fish from dinner the day before might top the polenta. "You find that leftovers make fine cicchetti," Francesco says.
|
|
Ingredients:
|
2 cups (500ml) water
½ cup (90 g) yellow cornmeal for polenta
salt to taste
1½ tablespoons extra virgin olive oil
1 onion, sliced thin
1 bay leaf
8 ounces (250 g) luganega sausage or
12 medium sized shrimp (prawns), shelled
Sprigs of flat-leaf (Italian) parsley
|
|
Description:
|
Bring the water to a simmer in a small saucepan. Gradually stir in the cornmeal and cook, stirring, about 15 minutes until the texture has thickened. Season with salt and stir in 1 tablespoon of the olive oil.
Spread the cornmeal mixture to a thickness of ½ inch (1.3 cm) on a baking sheet and allow to cool. Heat the remaining oil in a medium-size nonstick skillet. Add the onion and the bay leaf and cook over medium-low heat about 10 minutes, until the onion turns light gold. Stir in 2 tablespoons (30ml) water, remove the bay leaf and remove the skillet from the heat. Grill the Sausage until browned and cooked through.
(If using shrimp, toss them with ½ tablespoon olive oil and grill them or sear briefly in a non-stick pan.) To serve, cut the polenta into 2-inch (5 cm) circles with a glass or a biscuit cutter. Heat a grill, a nonstick skillet, or a griddle and grill the polenta circles until they are warmed and lightly browned. Top each with some of the onion and a parsley leaf. Cut the sausage on a sharp diagonal into slices about ½ inch (1.3 cm) thick and place on top or, if desired substitute the shrimp.
RECIPE COURTESY OF FRANCESCO ANTONUCCI
|
|
Serves ( 4 person is Default ):
|
Makes about 12 pieces, or 4 to 6 servings
|
|
Italian food recipe: Venetian Cicchetti Polenta with Onions and Sausage
|
|
|
|
Powered by: ReviewPost PHP vB3 Enhanced
Copyright 2006 All Enthusiast, Inc.
All times are GMT +2. The time now is 08:49 PM.
