Regional Food..
La Polenta TaragnaYou narrates that " before the Venetians brought the maize to Bergamo", the Bergamaschis already prepared and they ate the Polenta Taragna. |
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Ingredients for six person 500 grs. Flour for polenta (foil or better if integral) - 900 grs. Typical cheese Branzi to dadini - 2,5 Liters water - a spoon of big salt - a clove of garlic - a sprig of sage - 100 grs. of butter. To completed cooking to add the cheese and to mix two or three times. To brown the butter with sage and (to like) the garlic, to Pour on the polenta that you will have removed from the fire. You immediately serve well warm.You put the cold water in a copper pot, you add the salt and courses to excitement. When the water boils to pour the rain flour and to make to cook for 50/60 minutes mixing every now and then.
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A good idea for the preparation of a good polenta taragna is to add a dry bread in the water and to put a quarter of the cheese seasoned Branzi. |
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Le Foiade ai funghi Porcini |
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Ingredients for the pasta 500 grs. White flour - 50 grs. of flour yellow end - 6 whole eggs - salt Ingredients for the seasoning Juice of roast - milk's cream - Porcini Mushrooms - some leaf of basil
To prepare one skims through thin with the pasta and to cut out some big rectangles, then to cook them in abundant salty water. To cut and to make to brown in little oil of olive the Porcini mushrooms, to unite the foiades, to add the cream of milk, the shreded basil and to serve in table with a beautiful dusting of parmesan cheese. |
