ITALIAN RECIPES
It’s polenta season
Make your Homemade Polenta
Ingredients:
1 pound or slightly more of coarsely ground corn meal (you want corn meal the consistency of fine to medium-grained sand, not flour, and if possible stone-ground)
2 quarts boiling water (have more handy)
A heaping teaspoon of saltPreparation:
Set the water on the fire in a wide bottomed pot and add the salt. When it comes to a boil, add the corn meal in a very slow stream (you don't want the pot to stop boiling), stirring constantly with a wooden spoon to keep lumps from forming.
Continue stirring, in the same direction, as the mush thickens, for about a half-hour (the longer you stir the better the polenta will be; the finished polenta should have the consistency of firm mashed potatoes), adding boiling water as necessary.
The polenta is done when it peels easily off the sides of the pot. Serves 4.
And then add to that...
Stewed Venison with Mushrooms
Let's assume you have a piece of venison, say about 5 pounds from the leg: Pound it to tenderize it and stick it with several pieces of lard, then put it in a pot with 3 onions, 2 ounces rinsed capers, and a quarter pound of cured lard, all finely minced, plus 1/3 cup of unsalted butter; brown the meat somewhat, then sprinkle it with a glass of dry white wine and 2 glasses of water.
Season with salt and pepper, cover well, and simmer the meat, adding some fresh or dried mushrooms. When the meat is tender and tasty -- figure a couple of hours' simmering time -- serve it with its sauce, which you will want to reduce and degrease.
or
Fagiolata
Ingredients:
3/4 pound freshly shelled beans
3/4 pound fresh pork rinds (you'll have to procure these from your butcher, or perhaps an oriental market.)
An onion, finely sliced
10 ounces ripe tomatoes, blanched, peeled, seeded, chopped and drained of water
1 tablespoon unsalted butter
3 tablespoons olive oil
1 teaspoon mixed ground spices (nutmeg, cinnamon, and clove)
Salt and freshly ground pepper
Crushed red pepper (optional; go easy)
Begin by slicing the rinds into squares or strips
Grilled or baked polenta strips (see instructions below, or purchase it ready-made and grill it)Preparation:
Put the beans, onion and rinds in a heavy bottomed pot, add cold water to cover, cover the pot, and simmer everything over a low flame. In the meantime make a tomato sauce by simmering the tomatoes in the oil and butter, seasoning them with the spice mixture, salt, and pepper.
Once the beans and rinds are cooked, transfer them to the tomato mixture with a slotted spoon and continue simmering for at least 20 minutes, adding some of the bean broth should the fagiolata begin to dry out. You can, if you want, add other kinds of meat as well.
or
Ghisau: A Sardinian Beef Stew
Ingredients:
2 1/4 pounds (1 k) beef
An onion, minced
1/3 cup olive oil
1 1/3 pounds (600 g) potatoes
10 ounces (250 g) ripe plum tomatoes, blanched, peeled, chopped, seeded, drained and blended
2 ladles beef broth
Salt and freshly ground pepper
Shredded hot pepper to taste (optional)Preparation:
Cube the meat, and peel and cube the potatoes. In a broad terracotta pot, heat the oil and sauté the onion until it turns golden. Add the meat and brown it too, stirring the pieces about to brown all sides.
Add the blended tomatoes, broth, check seasoning, and reduce the heat to the barest simmer for a couple of hours or more, adding the potatoes after an hour. Should the sauce thicken too much, dilute it with a little more broth. You can, if you want, also give it zing with some freshly shredded hot pepper.
Or
Turkey Breast with Onions, Farmer Style
Ingredients:
1 lb turkey breast, sliced into strips
1 lb onions, sliced
1/2 cup unsalted butter (we used less, and added some olive oil)
2-3 ladles of broth (bullion is fine)
A bunch parsley, minced
A bunch of chives, chopped (we used dill instead)
Salt and pepperPreparation:
Sauté the onions in the butter over a low flame until they have wilted thoroughly, about 20 minutes. Add the turkey and brown it for 10 minutes, then season to taste, add enough broth to partially cover, and simmer until the turkey is tender.
Dust with the herbs before serving. We also added a half cup of heavy cream, which helped tie things together.
or
Asparagus in Sauce
Ingredients:
6 1/2 pounds of asparagus
1/2 cup unswalted butter
3 tablespoons flour
A ladle of good broth
3 teaspoons red wine vinegar
Salt and freshly ground pepperPreparation:
Wash the asparagus with care, tie them into bunches, trim the woody ends as need be to make sure they're all the same length, and stand the bunches in a pot. Fill the pot with enough water to reach up through the white parts of the stalks. Then remove the bunches and bring the pot to a rolling boil.
Once the water has reached a boil salt it lightly, add the asparagus, and cook covered for 5-8 minutes, or until the tips droop. While the water is heating prepare the sauce: Melt half the butter in a pot, stir in the flour and a drop of broth, and brown the mixture lightly. Whisk in the remaining broth in a slow stream, stirring briskly to keep lumps from forming, then add the vinegar as well, and finally the remaining butter. Stir well and season the sauce to taste.
Buon appetito!
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