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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: gopher]
    #28030561 -

gopher said:
Did you hear about the Italian chef in critical condition?

He pasta way, his doctor cried, I cannoli do so much, now he's just a pizza history



Wich one? the one in NY or the one in Spain?
Italian chefs seem to have the unhealty tendence to put them in trouble

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: Asante] * 1
    #28030590 -

oooooh yes polenta!!!!
it's not pasta but it deserves its own chapter.
Polenta is just made of corn floor.
It was the main food for (poor) people in North of Italy before pasta made its way there after WW2. Before pasta was mainly a southern thing.
As i'm from south, it's not really in my traditional 'culinary luggage' but i do really appreciate it, plus it's very versatile and convivial, as you'll see in my next anecdote about it.

You've seen in the video how, once cooked, polenta is poured on a table where it becomes solid and you can cut it (traditionally with a copper thread). I have a friend who lives in the woods in a stone house his father built. While they dont refuse society, technology and so forth, they mostly eat their products and build many of their own stuff. On his birthday my friend invites all his friends for three wild days of party. we'll eat, play outdoor games, eat, and jump and dance and eat around a giant fire.
And we'll also ofcourse, eat.
In one of these occasions he had a boar he just hunted (with his crossbow...i know my friend is a particular one) and his mothercooked in an amazing stew, wich is perfect for polenta.
So we all cooked this humongous pot of polenta (do you have in mind Panoramix's pot?) that we poured on a table like 2x5m covering most of it.
Then, each with his fork, we had to make our way to the middle of the table where stayed a big stew bone (i mean with plenty of meat around) as final prize. His mom, refree of the match, took care that the polenta path to the center was well covered with stew, and with other souces she made (cheese, mushroom, pumpkin...). Many bottles of red wine were needed to keep the thirst under control. the fight lasted all night. At the end the big stew was contended between me and other two. the refree Solomonically sliced it in four parts.

I'll soon post the recipe for base polenta (it's very easy, just requires a bit of time and strenght), a few sauces to put on top, and how to make delicious fried chips with polenta leftover

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: Patlal]
    #28032088 -



new shape coming in.


--------------------

Edited by soppos (11/04/22 04:03 PM)

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: soppos]
    #28032187 -

As promised,

Base Polenta

Per 1 kg Polenta flour (you'll end with a shitload of polenta), put 4 liters of water in a pot and heat until boiling, with 1-2 spoon of salt.
When boiling, at medium-low heat SLOWLY pour the polenta flour and keep on stirring and sitirring and stirring for 30-40 minutes (there exist pre-cooked that are ready in 10 minutes or less. i usually don't use them, but i've found them useful in long hikes, trekking and bicylce trips).
You'll know its ready when you see the polenta will detach from the pot walls while you stir.
now you just pour the polenta on a table and let it rest for a bit. It will become more solid, kind of a coat softer (almost jelly) inside.
Traditionally, it was poured on a large table and cut in slices with a copper thread. You can also pour each his own dish, but you have to do it quick, bebore it solidifies in the pot

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: christopera]
    #28032480 -

&ab_channel=MaestroGourmetTOUR :strokebeard::awesomenod:

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