Mountain Flavours
collective Nell''immaginario, when you think of a lunch in a mountain refuge, the polenta & egrave; inevitable. Accompanied by cheeses, meats, stews, mushrooms and roast, polenta & egrave; one of the pi & ugrave dishes; simple of our tradition, spread throughout Italy, but recognized as one of the typical foods of mountainous areas. Often we imagine cos & igrave ;: a lit fireplace, a pot of copper or iron on the fire, a long polished wood to turn the polenta vigorously ... but every region, though not every valley has its own tradition and its own type of polenta, made with different raw materials and recipes never identical
Friday 29 April 2016 3 minutes reading time
When we hear the word polenta, in our mind is very clear image according shape: food that is good, that warms, yellow gold, the most & ugrave consistency; or less dense. But the polenta is not & egrave; Always corn: in Sardinia & egrave; made with the 'barley, in Tuscany with chestnuts, in Valtellina corn meets buckwheat. This mix will change the colors and the flavors of the usual porridge, and is often enriched with butter and cheese, to create what they call in Valtellina taragna. Perfect as a main dish but also to accompany the roast rabbit or venison.
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In Val d 'Arigna it cook an even more & ugrave polenta; rich, polenta & nbsp; cropa: a handful of corn flour, a handful of buckwheat flour, a bit '' of cream that comes from farms in high altitude, mashed potatoes and alpine cheese. A single dish really rich.
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In Lombardy, the polenta is also prepared in a simple way, with the coveted cornmeal, coarse. C '' & egrave; those who still warm cut to soak in a cup of milk or those who prefer the botched version, with sausage and mushrooms. The mountains around Varese it is prepared with bruscitt, while around Lake Como & egrave; served with missoltini (shad dried in the sun).
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Valle d' 'Aosta and the Piedmont Alps polenta & egrave; made of corn meal, often accompanied with melted cheeses. The polenta fact & egrave; a fat polenta, prepared with the 'addition of butter and Fontina, Valdostan melted cheese or of' pasture.
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