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Recipes of Amiata
(edited by Giovanna
Bernabei)
POLENTA
WITH MUSHROOMS
Ingredients:
corn flour, edible boletus, mixed mushrooms (with some bits of
ordinale-mushroom) onion, olive-oil, garlic, parsley, white-wine,
peeled tomates,
salt
and pepper.
In
a pan to make a fried mixture of beautiful onion thin cutted,
parsley and two
cloves
of garlic in extravirgin olive-oil; to make golden the onion at
low fire and
to
add the mushrooms, cutted to bits, to salt how it is enough.
When the water of
the
mushrooms will have evaporated to add a glass of white wine and,
at half
cooking,
to add few peeled tomatoes. to complete the cooking with a pinch
of pepper.
In
a pot to put the water rightly salted for the polenta; before
the boiling to pour
the
corn-flour mixing well so that no clots form. At half cooking to
add half glass of extravirgin olive-oil going on to mix for a
total of forty minutes.
To
serve the mushrooms with the very hot polenta.
PANZANELLA
Ingredients: dry bread, vinegar, olive-oil,
cucumbers, yellow and green peppers,fresh tomatoes, salad, onion,
capers, fresh pecorino cheese, tunny-fish in oil, würstel, salt.
To grate the dry bread and to put it in little water and vinegar.
In
a terrine to cut into small slices the cucumbers, the peppers,
the tomatoes and the salad, to add the onion thinly minced, the
fresh pecorino cut into small cubes, the tunny-fish crumbled,
the capers and the würstel cut into slices. To wring the soaked
bread and to put it into the terrine, mixing very well wish
extravirgin olive-oil, salt and vinegar if it is necessary. The
Panzanella must be prepared, if possible, the evening before for
the day after, allowing it become tasty in a cool but not cold
place.
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