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Alessi cuisine
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Small dumplings made of a sort of thick
maize flour porridge: the porridge with sausages(Gnocchi di polenta gialla: "Pulenda co'
le sarsicce")
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- A) The porridge:
1/2 kg of maize flour (durum wheat) for 2 litres of water and cooking
salt
- B) The sauce:
2 pork sausages, already peeled
1/2 onion
one rib of celery
one small carrot
half leek
some parsley, all of them finely chopped
100 grams of boletus mushrooms (you can use only the stalks)
tomato purée
3 spoons of oil
salt and pepper
grated Parmesan cheese
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The two elements of this recipe should be prepared at the
same time, because they have the same cooking time. It is not difficult
to take care of them at the same time. If you want to prepare them separately
you have to cook the sauce first and then the porridge.
The porridge. Put the requested amount of water in a pot, salt it and let
it boil, then drop the maize flour by taking care not to form any lumps;
turn this stuff continously with a wooden ladle over a low heat and without
lid. Cook it very slowly and turn it very often as to avoid the forming
of the crust and also because the porridge could have a burn taste; in any
case you need 45 minutes of cooking.
The sauce. At the same time, as previously said, take a small saucepan,
peel and melt the sausages in the oil, let them brown for about 2-3 minutes
at a medium-high heat, then add the chopped vegetables, turn all this stuff
and mix it very well (while turning the sauce you can leave the porridge
for few seconds without turning it) and let it brown for 20 minutes; during
this time you have to take care that the sauce would not attach on the bottom
of the saucepan. Then melt a spoon of tomato purée in 1/4 of very
hot water and pour it in the boiling sauce. Turn it very quickly, let it
cook for 10 minutes more, then add the boletus mushrooms, which have been
previously cut into small pieces and then, after having turned and mixed
very well, lower the heat to its minimum, cover the saucepan and dedicate
your attention to the porridge. From now on you do not have to leave the
porridge, because in the last 10 cooking minutes it becomes very thick and
it needs to be continously and energically turned. After this time switch
off the heat and dedicate your attention to the sauce, because it needs
to be tasted in order to be salted, then, with a spoon, directly from the
pot, form a first layer of porridge in each soup plate and add abundant
sauce and Parmisan cheese, then form another layer with porridge, sauce
and Parmisan cheese and, if it is possible, a third layer with the same
elements. It is possible to have some remaining sauce, that you can use
to season some pasta the day after. |
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