Polenta Toscana Tuscan - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Polenta Toscana Tuscan Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2/3 c : Walnuts, Toasted & Chopped
Polenta, Cooked as Above
2 ts : Rosemary, Chopped
3 tb : Olive Oil
Salt and Pepper; to Taste
Gennaro's Awesome Ossobuco
Gennaro's back, and you're in for a treat! Ossobuco; a beautiful cut of veal shin, braised with a broth of carrots, onions, and tomatoes, and placed on a simple bed of polenta. Maximum flavour with minimum ingredients!
Thanks for subscribing! :
For more nutrition info, click here:
x
#jamieoliver #food #foodie #foodlover #cooking #chef #italianfood #recipes #shorts #delicious #tasty #epic #yummy #braised #ossobuco
Peposo - Tuscan Black Pepper Beef - Food Wishes
Learn how to make Peposo! A Tuscan black pepper beef recipe from the Renaissance! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this rustic Italian beef short ribs recipe.
Gennaro Contaldo's Tuscan Chicken Recipe | Citalia
This rustic dish has its origins in the Italian region of Tuscany, using simple ingredients to their very best. The chicken is cooked with robust flavours of garlic, rosemary and chilli, served on delicious bruschetta.
Watch this video and follow Gennaro's step-by-step recipe and you'll be enjoying Pollo alla Toscana at home in no time at all.
Ingredients
For the chicken:
1kg x chicken pieces, thighs & drumsticks
Salt & pepper
Plain flour for dusting
150 ml extra virgin olive oil
Cloves from 1 garlic head, kept whole with skins on
A large bunch of rosemary, broken in half
150 ml white wine
For the bruschetta:
A few slices of bread
A garlic cloves, peeled but left whole
Method
Season the chicken chunks with salt & pepper and dust with plain flour. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured chicken chunks and seal well on all sides for a couple of minutes until golden-brown and quite crisp.
Reduce the heat to medium, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the chicken from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.
Check the chicken is cooked; the flesh should come easily away from the bone and there should be no sign of pink when you pierce the thickest part. Skim off the oil from the top and set aside.
For the bruschetta, toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the reserved olive oil. Serve the chicken with the bruschetta.
------------------------------------------------------------------------------------------------
Learn more about our partnership with Gennaro Contaldo:
Click this link to Subscribe to our channel so you don't miss anything that Gennaro has in store for you:
Please visit if you are thinking about planning your next Italian getaway
Follow Citalia Holidays on:
Facebook:
Instagram:
Twitter:
Chestnut Polenta - A Tuscan Tradition
Our neighbours Paolo and Sara invited us to lunch today. Paolo, who is from Tuscany shared a family tradition and made chestnut flour polenta. It is a real workout to make. First the flour is poured into boiling water and allowed to steam without stirring for 45 minutes. Then the cooking liquid is carefully extracted and set aside in another pot. The remaining dough is then stirred and pounded in the pot until it is an even, smooth consistency. Ladles of the hot cooking liquid are added as needed. A rough loaf shape is pressed together in the bottom of the pot. Then the pot is put back on the heat to create a steam bubble between the bottom of the pot and the dough which facilitates, with a couple of expert upward jerks, the extraction of the loaf from the pot. The resulting loaf is shaped into a rough low box shape on a cutting board. Once it has firmed up a bit, slices of the loaf are cut with an expert upward pull of a thin string and served with preserved herring, and in our case, grilled sausage and pork chops. Paolo told us that in the past when people were too poor to buy enough herring to eat with the polenta that they would wipe the sides of the sliced loaf with a herring to transfer some of the flavour and not use up the fish right away. It was such an honour to have been invited and to experience this piece of Tuscan working class tradition.
Romanian traditional polenta
Romanian traditional polenta recipe:
INGREDIENTS:
2.20 pounds of water
2 ½ cups corn flour
2 teaspoons salt
1 ½ tablespoons butter
#polenta #traditionalpolenta #romanianpolenta #mamaliga
Subscribe and folow us on:
Facebook:
Instagram: