Polenta Recipe Taragna
Winter weather and in Italy, especially in the North, it's time for stews, pot roasts and the sausage. And what better to accompany these dishes of polenta? I would say nothing.
So exactly what is polenta? It 'a method of cooking the cereal flours, widespread in northern and central Italy but also in different countries of the former Yugoslavia. This dish can be made with different flours, including the most famous: corn meal (maize flour), the white one (white corn or millet), buckwheat flour and beans. The Italian tradition wants that the polenta is cooked in a copper pot for a long time, stirring constantly: the perfect recipe for it in many recommend using "the tools" of the tradition!
This dish dates back centuries and especially farmers. It was Christopher Columbus to bring "Mahiz" (corn of course) from his voyage to the New World, along with a whole range of other still unknown to us as potatoes, beans, tomatoes and cocoa. The natives used these precious seeds to make us Mahiz of flour, which was used to prepare polenta enriched with meat or fish or sauces.
Although the western world has the prerogative to be the best (only from his point of view of course), this time the natives show us the opposite: the addition of meat and other food to the polenta is indeed a great idea because it avoided the populations Ancient places of getting pellagra, a disease that has plagued instead of our ancestors who consumed exclusively North polenta in times of famine.
(A little 'culture ... from Wikipedia. "Pellagra is a disease caused by a deficiency or failure to absorb B vitamins, especially niacin (vitamin PP), or tryptophan, amino acid needed for its synthesis. This vitamin This is usually in fresh products: milk, vegetables, cereals. It is a disease common among people who made the polenta of sorghum or corn their staple food. ")
Today we present taragna polenta, recipe of Valtellina cuisine of Bergamo and Brescia: polenta with cheese (possibly Valtellina like Bitto). This type of polenta owes its name to "tarel", the wooden tool that was used in ancient times to mix in the pot during cooking. Its distinctive dark color is due to the mixture of buckwheat and cornmeal. Unlike polenta, in which the cheese is melted directly in the heat dish with polenta, for taragna the cheese is incorporated before the end of cooking.
So let's see the recipe for this dish:
Ingredients
- 350 g of buckwheat flour
- 250 g of corn meal
- 600 grams of cheese from Valtellina (type Bitto)
- 700 grams of butter
- Salt
- 3 liters of water
Heat the 3 liters of water in a pot, even a pot with high sides with non-stick in the absence of the first, and 230 grams of cold butter. When the water boils pour the two flours to rain, with constant stirring, to give way to the two quality of blend well with each other.
During the cooking of the polenta, which should last about an hour, add the remaining butter into small pieces. Ten minutes before the scheduled end of cooking, add the roughly chopped cheese Valtellina.
An idea to accompany this delicacy? A nice plate of cold cuts ...
Winter weather and in Italy, especially in the North, it's time for stews, pot roasts and the sausage. And what better to accompany these dishes of polenta? I would say nothing.
So exactly what is polenta? It 'a method of cooking the cereal flours, widespread in northern and central Italy but also in different countries of the former Yugoslavia. This dish can be made with different flours, including the most famous: corn meal (maize flour), the white one (white corn or millet), buckwheat flour and beans. The Italian tradition wants that the polenta is cooked in a copper pot for a long time, stirring constantly: the perfect recipe for it in many recommend using "the tools" of the tradition!
This dish dates back centuries and especially farmers. It was Christopher Columbus to bring "Mahiz" (corn of course) from his voyage to the New World, along with a whole range of other still unknown to us as potatoes, beans, tomatoes and cocoa. The natives used these precious seeds to make us Mahiz of flour, which was used to prepare polenta enriched with meat or fish or sauces.
Although the western world has the prerogative to be the best (only from his point of view of course), this time the natives show us the opposite: the addition of meat and other food to the polenta is indeed a great idea because it avoided the populations Ancient places of getting pellagra, a disease that has plagued instead of our ancestors who consumed exclusively North polenta in times of famine.
(A little 'culture ... from Wikipedia. "Pellagra is a disease caused by a deficiency or failure to absorb B vitamins, especially niacin (vitamin PP), or tryptophan, amino acid needed for its synthesis. This vitamin This is usually in fresh products: milk, vegetables, cereals. It is a disease common among people who made the polenta of sorghum or corn their staple food. ")
Today we present taragna polenta, recipe of Valtellina cuisine of Bergamo and Brescia: polenta with cheese (possibly Valtellina like Bitto). This type of polenta owes its name to "tarel", the wooden tool that was used in ancient times to mix in the pot during cooking. Its distinctive dark color is due to the mixture of buckwheat and cornmeal. Unlike polenta, in which the cheese is melted directly in the heat dish with polenta, for taragna the cheese is incorporated before the end of cooking.
So let's see the recipe for this dish:
Ingredients
- 350 g of buckwheat flour
- 250 g of corn meal
- 600 grams of cheese from Valtellina (type Bitto)
- 700 grams of butter
- Salt
- 3 liters of water
Heat the 3 liters of water in a pot, even a pot with high sides with non-stick in the absence of the first, and 230 grams of cold butter. When the water boils pour the two flours to rain, with constant stirring, to give way to the two quality of blend well with each other.
During the cooking of the polenta, which should last about an hour, add the remaining butter into small pieces. Ten minutes before the scheduled end of cooking, add the roughly chopped cheese Valtellina.
An idea to accompany this delicacy? A nice plate of cold cuts ...
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