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Home Flavours Traditional Recipes Pasta and rice dishes Polenta and beans

Polenta and beans

Calzagatti

 

CalzagattiCalzagatti is a typical dish in Modena using polenta and beans. This dish has several names depending on the area in which it is made: paparocia, malfatti, malfet, names that highlight the peasant origins of this easy to make but very tasty dish.

Difficulty: Medium

Ingredients: 800 g. of corn flour, 300 g. of fresh beans (150 g. if dry), 120 g. of peeled tomatoes, 70 g. of chopped pancetta, 50 g. of butter, 1 onion, 1 clove of garlic, salt and pepper as needed.

Preparation: chop up the onion and cook it with the butter and pancetta until it is golden. Add the tomatoes, salt and pepper and boil for about 15 minutes. In the meantime, boil a part of the beans (if you are using dry ones, remember they must be soaked overnight), then remove them without pouring out the water and add them to the tomato mixture. Cook on low heat for 20 minutes. In a pot, put the water used to cook the beans adding more water until you have about one and a half liters. Then pour in the corn flour and cook it for about 40 minutes. At this point, add the bean mixture and stir well. Then cook it all for another 20 minutes, then remove the polenta from the heat and serve it in pasta dishes.

Notes: calzagatti can also be served fried; in this case, let the polenta cool, cut it into slices and fry them in a pan using a lot of lard until the surface is golden and crunchy.

Suggested red wine Merlot dei Colli Bolognesi DOC

Last modified May 04, 2011

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