GASTRONOMY
Polenta taragna
Originated in Valtellina, italian region boarding with Switzerland, nature- and food-lovers paradise
photo: Roberto Moiola
Valtellina is a mountainous region in northern Lombardy, in the heart of the Alps. It has fresh water springs, two natural parks - Parco Nazionale dello Stelvio and Parco Regionale delle Orobie Valtellinesi - and seven natural reserves. Traditionally, Pezzotti peasant rugs made by hands were produced in this region, as well as different products of pietra ollare - soft grey-green stone used for making of Lavecc pots.
You can practice variety of outdoor activities - from different kinds of cycling and hiking to extreme sports like paragliding and hang gliding. It offers choice of fun around snow, like snowboarding, snowshoeing, biathlon and dog sledding (and snow landscapes viewed from the baths of numerous thermal spas). The highest view bridge in Europe. Golf, fishing, horse riding.
There are museums, churches and palazzos for a high-quality time. Some of these places are still owned by the same families, like Salis von Zizers's Palazzo Salis, running as museum now. The region has one of the largest carved rocks in the Alps, The Rupe Magna.
And without exceptions, Italy is about food for everyone. And if you really miss Italian gastronomy, you can try to reproduce it at home. Or send this recipe to your housekeeper cook.
We are publishing two recipes of polenta taragna which include buckwheat flour and potatoes.
You can practice variety of outdoor activities - from different kinds of cycling and hiking to extreme sports like paragliding and hang gliding. It offers choice of fun around snow, like snowboarding, snowshoeing, biathlon and dog sledding (and snow landscapes viewed from the baths of numerous thermal spas). The highest view bridge in Europe. Golf, fishing, horse riding.
There are museums, churches and palazzos for a high-quality time. Some of these places are still owned by the same families, like Salis von Zizers's Palazzo Salis, running as museum now. The region has one of the largest carved rocks in the Alps, The Rupe Magna.
And without exceptions, Italy is about food for everyone. And if you really miss Italian gastronomy, you can try to reproduce it at home. Or send this recipe to your housekeeper cook.
We are publishing two recipes of polenta taragna which include buckwheat flour and potatoes.
Polenta nera (Black polenta)
1 LITER OF WATER
600 G OF buckwheat FLOUR
100 G OF BUTTER
200 G OF SEMI-hard CHEESE
3 POTATOES
SALT
boil THE WATER with a pinch of SALT AND put THE POTATOES. WHEN THEY ARE COOKED, CRUSH THEM AND ADD THE buckwheat FLOUR TAKING CARE TO AVOID LUMPS FORMING. Add the butter and cook for about an hour. A FEW MINUTES BEFORE REMOVING IT FROM THE FIRE, ADD THE CHEESE CUT INTO CUBES. SERVE HOT.
Photo: Luisa Ambrosini
1 LITER OF WATER
600 G OF buckwheat FLOUR
100 G OF BUTTER
200 G OF SEMI-hard CHEESE
3 POTATOES
SALT
boil THE WATER with a pinch of SALT AND put THE POTATOES. WHEN THEY ARE COOKED, CRUSH THEM AND ADD THE buckwheat FLOUR TAKING CARE TO AVOID LUMPS FORMING. Add the butter and cook for about an hour. A FEW MINUTES BEFORE REMOVING IT FROM THE FIRE, ADD THE CHEESE CUT INTO CUBES. SERVE HOT.
Photo: Luisa Ambrosini
La polenta nera is made with the buckwheat flour (la farina nera di grana saraceno).
Paiolo is a traditional cauldron or cooking pot for polenta.
Paiolo is a traditional cauldron or cooking pot for polenta.
Polenta concia
600 G OF MIXED FLOUR (maize AND BUCKWHEAT)
1.5 LT OF WATER
Q.B.GROSS SALT
300 G OF VALTELLINA DOP
250 G OF BITTO DOP
300 G OF BUTTER
100 g of grated parmesan
2 RED ONIONS
Pour the salted water into the cooking pot. Add 100 g of butter to the cold water and bring to a boil. When the water starts to boil, pour in the mixed flour and mix well with a whisk. Cook for at least 45 minutes and add 50 g of butter during this. When cooked, add the cheeses cut into small pieces and the Parmesan. Finely slice the onions and fry them in the remaining butter. Slice hot polenta and put the onions and Parmesan cheese between one slice and another.
Photo: Luisa Ambrosini
600 G OF MIXED FLOUR (maize AND BUCKWHEAT)
1.5 LT OF WATER
Q.B.GROSS SALT
300 G OF VALTELLINA DOP
250 G OF BITTO DOP
300 G OF BUTTER
100 g of grated parmesan
2 RED ONIONS
Pour the salted water into the cooking pot. Add 100 g of butter to the cold water and bring to a boil. When the water starts to boil, pour in the mixed flour and mix well with a whisk. Cook for at least 45 minutes and add 50 g of butter during this. When cooked, add the cheeses cut into small pieces and the Parmesan. Finely slice the onions and fry them in the remaining butter. Slice hot polenta and put the onions and Parmesan cheese between one slice and another.
Photo: Luisa Ambrosini
TRY TO FIND ORIGINAL DOP CHEESES. IT WILL MAKE YOUR POLENTA TASTE PERFECT
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