CHESTNUT POLENTA
Steps:
- Bring a large pot of salted water to a boil. Slowly add the flour into the pot in a steady stream until level with the water. With a spoon, create a well in the center. Allow to cook for approximately 10 minutes and then stir for an additional 5 minutes until you have a creamy polenta-like texture.
- The polenta will thicken and bubble resembling a porridge-like consistency. If there are any lumps break them up and continue to stir until creamy.
- Serve the polenta with grilled sausages or creamy ricotta cheese.
TAGLIATELLE WITH CHESTNUTS, PANCETTA, AND SAGE
Steps:
- Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.
CHESTNUT POLENTA WITH PANCETTA, BALSAMIC VINEGAR, AND RICOTTA: PATTONA
Provided by Food Network
Categories side-dish
Time 1h25m
Yield about 8 servings
Number Of Ingredients 9
Steps:
- Boil the water in a large saucepan and add salt. Once boiling, remove from the heat and pour into a copper pot. Add the flour and, with a wooden paddle, create a hole in the middle of the mixture so that the water begins to bubble over. Place on the stove and simmer slowly for 40 minutes.
- Remove from the heat and beat vigorously with the paddle/wooden spoon until the polenta forms a smooth, firm consistency. Place the mixture on a wooden board, and shape into a large ball with your hands (cold water will help keep your hands cool). Allow to cool for 30 minutes.
- In the meantime, cut the pancetta into small cubes and saute in a frying pan with the olive oil. Once the pancetta has turned a golden brown, splash the balsamic vinegar into the pan and allow the pancetta to caramelize with the sweet vinegar. It is now ready to serve with the polenta.
- Assemble the dish onto a plate: a wedge of polenta, pancetta and a fresh slice of ricotta cheese. The flavors will balance each other perfectly and all you need is a generous drizzle of olive oil and thyme and marjoram to garnish.
More about "chestnut polenta with pancetta balsamic vinegar and ricotta pattona recipes"
TROMPETTI WITH CHESTNUT AND PANCETTA SAUCE - BBC
From bbc.co.uk
CHESTNUT FLOUR POLENTA - SAVEUR
From saveur.com
RECIPE: HADLEIGH TROY'S CHESTNUT POLENTA - THE WEST AUSTRALIAN
From thewest.com.au
CHESTNUT POLENTA WITH CHESTNUT BRAE BACON, BALSAMIC VINEGAR, …
PATTONA VINEGAR RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
CHESTNUT POLENTA RECIPES
From tfrecipes.com
POLENTA CHESTNUT RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
CHESTNUT POLENTA : RECIPES : COOKING CHANNEL RECIPE | DAVID ROCCO ...
From cookingchanneltv.cel28.sni.foodnetwork.com
CHESTNUT POLENTA : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
CRISPY PANCETTA POLENTA - COOKING ON THE WEEKENDS
From cookingontheweekends.com
FOOLPROOF CREAMY POLENTA - JOSIE + NINA
From josieandnina.com
CHESTNUT POLENTA RECIPE FROM CESARE GIACCONE - TASTING TABLE
From tastingtable.com
RECIPE DETAIL PAGE - LCBO
From lcbo.com
PATTONA BALSAMIC RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
ITALY RECIPES – CHESTNUT POLENTA WITH PANCETTA, …
From pilotguides.com
CHESTNUT AND PANCETTA SALAD | NIGELLA'S RECIPES
From nigella.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love