From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- Recipes/Polenta with Sicilian Tomato Sauce.html | 300 ++++++++++++++++++++++++ 1 file changed, 300 insertions(+) create mode 100644 Recipes/Polenta with Sicilian Tomato Sauce.html (limited to 'Recipes/Polenta with Sicilian Tomato Sauce.html') diff --git a/Recipes/Polenta with Sicilian Tomato Sauce.html b/Recipes/Polenta with Sicilian Tomato Sauce.html new file mode 100644 index 0000000..6371348 --- /dev/null +++ b/Recipes/Polenta with Sicilian Tomato Sauce.html @@ -0,0 +1,300 @@ + + + + + + + + +
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Polenta with Sicilian Tomato Sauce

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★★★★★

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Ingredients

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1 litre water

salt

175g polenta

25g unsalted butter

olive oil for frying

grated parmesan

basil


3 tbsp olive oil

1 small onion, chopped

2 garlic cloves, crushed

1 red chilli, seeded and finely chopped

450g plum tomatoes, seeded and chopped

2 tbsp capers

2 tbsp pine nuts

115 g kalamata olives



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Description

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Traditionally polenta is peasant food - hearty and rustic.

However, it has now become an elegant and fashionable dish, toasted or fried in good olive oil or butter. You can serve it either way in this recipe, soft or fried, with a piquant fresh tomato and chilli sauce.

To make soft polenta decadently rich and wonderful, stir in some mascarpone, sliced Taleggio or crumbled gorgonzola cheese before serving.

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Directions

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1. Make the polenta: bring the water and salt to the boil in a large saucepan. Add the polenta gradually in a thin, steady stream, whisking all the time. Reduce the heat as low as it will go and continue stirring the polenta with a wooden spoon until it is thick and smooth and has absorbed all the liquid. This takes about 15-20 minutes.

2. When the polenta leaves the sides of the pan clean, stir in the butter. You can serve the polenta like this - all fluffed up like mashed potato, adding some grated cheese and black pepper, if wished, or you can pour it into an oiled tin and leave to cool. When cold, cut into squares and fry in olive oil or butter until crisp and golden.

3. To make the tomato sauce, heat the olive oil and gently sweat the onion and garlic until soft. Add the chilli and cook for 2 minutes. Stir in the tomatoes, capers, pine nuts and olives and simmer gently, uncovered, for 30 minutes, until reduced and thickened. Stir in the torn basil leaves and season.

4. Serve the sauce with the polenta, sprinkled with some freshly grated Parmesan cheese and garnish with more basil.

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