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Home Flavours Traditional Recipes Pasta and rice dishes Polenta (Cornmeal Mush), Rocket and Squacquerone Cheese

Polenta (Cornmeal Mush), Rocket and Squacquerone Cheese

Polenta, rucola e squacquerone

 

Polenta JPGRecipe of Faenza’s countryside (Parrocchia di Sant’Andrea). It is a single dish, typical of vigils, when meat was forbidden.

Difficulty: Easy

Ingredients: 500 g of corn meal, water, salt, 500 g of “squacquerone” cheese, 2 handfuls of rocket, bread, eggs, oil. Serves 4.

Preparation: Cook the polenta in salted water, stirring continuously, for about 45 minutes. When it is ready, lay it on a marble work-top previously greased and allow to cool. Cut it in big squares (around 15x5 cm) and bread-coat, first rolling them in the egg and then in breadcrumbs. Fry the polenta squares in hot oil (in the old days suet was used), then spread the “squacquerone” cheese when they are still piping hot and garnish with chopped rocket.

Suggested white wine Trebbiano di Romagna

 

 

Recipe sent by: Giuliana Montalti - Riolo Terme (RA)

Last modified Dec 27, 2013

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