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Polenta con salsicce e spuntature (Polenta with Sausages and Spareribs)

Rome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared with those up in true polenta country skirting the southern rim of the Alps, but there is one polenta dish you are bound to find if you visit Rome in the cold weather months, polenta with sausages […]

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Baccalà mantecato (Baccalà Purée)

A not-so-distant cousin of Provençale brandade de morue, baccalà mantecato is one of the signature dishes of Venetian cuisine and a staple of those wonderful hidden-away Venetian bacari, or wine bars. The name of the dish comes from the verb mantecare, which is a culinary term meaning to ‘beat’ or ‘whip’ or simply to ‘stir vigorously’ […]

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Slow Cooker Polenta with Sausage Ragù

Some of you will have read in a recent post that I finally broke down and bought a slow cooker, a kitchen device also known in the States—to those of you who are old enough—as a ‘Crock Pot’. The thought of owning one had never really occurred to me before. The Crock Pot craze of […]

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Polenta pasticciata con fagioli e verza (Baked Polenta with Beans and Savoy Cabbage)

It’s a shame to throw away leftover polenta. There are so many delicious ways to use it. As mentioned in an earlier post on how to make polenta, it hardens as it cools and can be sliced into squares or other shapes, then grilled or fried. But my favorite way to use leftover polenta is […]

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How to Make Polenta

Polenta is one of the most emblematic dishes of the northern Italian cuisines from the Veneto to Lombardia to Piemonte. It is also one of the oldest foods eaten in Italy, dating back at least to 990 BCE. In its original form, polenta—known to the ancient Romans as pulmentum—was a porridge made from spelt. In […]

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Pan-roasted Quail with Chanterelles

  This deceptively easy dish makes for an elegant yet rustic presentation, perfect for a winter evening, preferably beside a nice roaring fire… First prepare your quails (one or two person will suffice) by stuffing their cavities with a mixture of cubed pancetta, chopped sage leaves, salt and pepper. It is best to tie their […]

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