Originally Posted by corazon90
urmaniac, wanted to ask you about grissini. I have seen a handful of different recipes but thought I'd ask you if you have one you like or what it traditionally is made of. Thanks! I like this recipe http://www.lifeinitaly.com/venetian-...D=15&pageNum=1
can I throw in some cheese?
Also~ polenta, I like it when it is shaped and baked rather than creamy, how do I do this? double thanks to you! I think a while back you mentioned something about cubing and frying the polenta. I suppose I'm just looking for some good ideas.
Probably not italian alps but I've been wanting to make piccolina's stuffed mushrooms, so we'll be having that too.
And for dessert, chocolate giandua gelato! http://www.oregonlive.com/recipes/or...040.xml&coll=7
Hi Cora, yes, I forgot to mention grissini... they are also from the northern region of Italy!! Very good!!
Actually we have never got around to make them ourselves, though love to munch on them, I looked at your recipe, I am sure this will work, however I compared it to another from a very reliable source, the website from La Cucina Italiana, noted monthly magazine. This is a bit different, but simpler, and coming from them, I am sure this recipe can be counted on... here it is.
500g flour(slightly + than 1lb)
15g(about 1/2 oz) of fresh beer yeast
35-40ml (about 1,5 oz) evoo+extra for brushing
275ml (about 10oz) of lukewarm water, about 22C°/72F°
Blend in the yeast and sugar into the lukewarm water, let it sit for about 15min.
Arrange the flour mixed with salt on a flat working surface, make a well in the middle.
Gently pour in the yeast mixture and evoo into the well
Mix the flour in gently to the liquid in the center, let everything incorporate well.
Then start kneading vigorously. (Imagining something or someone that made you very angry recently will help the cause..) Keep at it for about 15 minutes, until dough is completely smooth and stretchy.
Now form the dough into a long huge rope shape(about 10cm/4inch wide), brush on the surface with extra evoo, cover with a plastic wrap and let it rest for half an hour.
Slice the dough sideways into bunch of 10cm long fat strips, then stretch each pieces by rolling around evenly into at least double the length.
Lay down the grissini on a baking sheet, and bake at 240C°/450F° for about 15 minutes of until golden brown.
And of course, you could add some herbs (rosemary in particular, is excellent!) also some grated parmigiano!!
As for polenta, yes you remembered very well, frying it in butter is delicious, our favourite way of enjoying polenta!! It is quite simple, especially if you get a quick cooking (instant?) version of polenta it will cook in a few minutes, then spread it out on a large plate or flat board, press it down firmly to about 1,5 (half in.) thickness, and let it cool down completely. (Then if you cover it and chill in the fridge for a while it will be more manageable)
Then with a sharp knife slice it in bite size (something like a size of tater tots) and fry them in a hot butter!!
Well, of course they are the best served piping hot, so at this point the sauce should be ready... traditionally they are eaten with tomato based sauce with sausage. Another variation and my favourite is mushroom and red wine sauce!!
This is how I make the sauce, like many of my concoction I always just eyeball the amounts... let me know if this is too vague, I will try to pinpoint a little more precisely for you...
cut the mushrooms in rough chunks (regular white mushrooms, or portobello, or if you in a mood for a splurge, porcini would be even better!)
slice up some onions
Sautè onions in a skillet. When they are well softened and semi transparent, add the shrooms. Add a dash of black or white pepper.
When the shooms are cooked and onions are almost caramelised, pour in red wine, some vegetable bouillon granules and a piece of bayleaf.
let it simmer for about 20 minutes. a few minutes before it is ready, dissolve corn flour in a little water, stir into the sauce and let it thicken.
*when I just using the regular white mushrooms (champignons), I like to soak a crumbled dried porcini (probably shitake would work too), then add both the water and soaked pieces in with the wine. Gives a lot of flavour!!
Great choice for the dessert... Gianduia gelato, gnam!!
If you can, top it with a toasted chopped hazelnuts and whipped cream for a kill... a dessert to die for