Распечатать
E-mail
 |
Ингредиенты
- 1.5 lbs of cuttlefish
- 1.5 lbs of chopped fresh toamtoes
- 1/2 cup of dry white wine
- 1/2 onion diced
- 1 garlic clove
- salt
- pepper
- extra virgin olive oil
- For the Polenta:
- 500 grams of corn flour
- 8 cups water
View Full Recipe at Mangiandobene
%3C/p%3E%3Cp%3EIn%20many%20Venetian%20restaurants%20seppie%20are%20very%20popular%20prepared%20grilled,%20cooked%20with%20risotto%20with%20black%20ink%20(%20coming%20soon%20here)%20and,%20of%20course,%20with%20tomato%20sauce%20and%20polenta.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EAfter%20having%20cleaned%20the%20cuttlefish,%20cut%20them%20into%20strips%20no%20larger%20than%20half%20an%20inch%20thick.%20In%20a%20large%20pot%20simmer%20the%20oil%20together%20with%20the%20garlic%20clove%20finely%20minced%20and%20the%20onion,%20until%20both%20are%20of%20a%20%20golden%20color.%20Next%20add%20the%20cuttlefish%20and%20let%20them%20cook%20covered%20at%20a%20medium%20temperature%20for%20about%205%20minutes,%20until%20they%20release%20some%20juice.%20Add%20the%20white%20wine%20and%20let%20it%20simmer%20for%20another%20two%20minutes.%20Finally,%20add%20the%20tomatoes%20and%20let%20it%20cook%20for%20another%2015%20minutes.%20If%20the%20sauce%20dries%20up%20fast,%20add%20the%20a%20little%20water,%20but%20the%20consistency%20at%20the%20end%20should%20not%20be%20too%20liquid.%3C/p%3E%3Cp%3EFor%20the%20polenta,%20many%20people%20reccomend%20the%20white%20one.%20I%20chose%20the%20yellow%20one,%20because%20I%20like%20the%20taste%20and%20it%20adds%20a%20nice%20color%20contrast%20to%20the%20presentation.%3C/p%3E%3Cp%3EThe%20traditional%20method%20for%20making%20polenta%20involves%20cooking%20it%20slowly%20on%20the%20stovetop%20until%20it%20thickens%20to%20the%20appropriate%20texture.%20This%20method%20requires%20constant%20stirring%20to%20avoid%20having%20the%20polenta%20stick%20to%20the%20pot.%3C/p%3E%3Cp%3EStart%20by%20boiling%20water%20in%20a%20deep%20pot,%20pouring%20a%20spoonful%20of%20salt.%20Next%20drop%20the%20flour%20stirring%20constantly%20with%20a%20whisk.%20When%20everything%20is%20dissolved%20and%20homogeneous,%20cook%20stirring%20constantly%20for%20about%20an%20hour%20with%20a%20special%20wooden%20stick%20and%20lifting%20the%20polenta%20from%20the%20bottom%20up.%20The%20polenta%20is%20cooked%20when%20the%20edges%20begin%20to%20peel%20off.%20If%20it%20becomes%20too%20thick%20during%20cooking,%20add%20a%20little%20boiling%20water.%20Pour%20the%20cooked%20polenta%20into%20the%20appropriate%20platter%20and%20serve%20hot.%20You%20can%20also%20buy%20ready%20made%20polenta%20at%20the%20store%20and%20the%20mixing%20process%20would%20be%20much%20faster.%20Pair%20up%20with%20a%20nice%20white%20wine%20of%20your%20choice.%3C/p%3E){kind=link}