How To make Neapolitan Polenta Pie
12 oz Nonfat plain yogurt
1 c Polenta
3 c Water
1 ts Sea salt
1 1/2 c Pizza sauce
1 c Red onion; sliced
1/4 lb Field mushrooms; sliced
2 oz Dried porcini mushrooms
-- soaked 3 tb Capers
1 Tomato; sliced
1 c Green bell pepper, sliced
3 tb Parmesan cheese, grated
1/3 c Fresh basil, chopped
The day before serving, prepare "cheese" from yogurt by mixing yogurt with 1/2 teaspoon salt and placing it in a strainer lined with several layers of cheesecloth. Squeeze cloth very gently around yogurt and place over bowl. Refrigerate and drain for at least 10 hours. Before continuing with recipe, carefully remove cheesecloth from ball of cheese. Stir polenta into boiling water. Add 1/2 teaspoon salt. Cover and cook over low heat, stirring frequently, for 15 minutes or until thick and soft. Pour into a 9-inch nonstick pie plate and spread evenly over bottom and sides. Preheat oven to 425 F. Spread pizza sauce over polenta. Arrange vegetables over sauce, top with yogurt cheese, capers and Parmesan cheese. Bake 25 minutes or until pie is bubbling hot throughout. Remove from oven and top with basil.
How To make Neapolitan Polenta Pie's Videos
Polenta Pizza/Grilled Polenta £0.97 per portion
Limited budget, limited ingredients and as tasty as possible.
Not really a pizza just an idea I'm faffing with. The Polenta is a little difficult to handle once warm and has the topping on, ideally they needed to be smaller and the size of a fish slice.
4 Portions £3.88
Polenta Base
300g Polenta/Semolina £0.45
75g Hard Italian Cheese(optional) £0.75
700ml Water
2 x Stock Cube £0.06
Tomato sauce
450g Tomatoes fresh or tinned £0.28
150g Onion £0.08
Topping(anything you like)
4x 120g Balls Mozzarella £1.72
100g Cooked Bacon £0.13
25g Hard Italian Cheese £0.25
8 x Large Olives £0.16
NEAPOLITAN CICOLI RECIPE
Ready to prepare your Casatiello at home?? If you know this Cicoli Recipe you can make a Perfect Casatiello for your Easter Party at Home
CICCIOLI: Ingredients
500 g pork belly (with as much fat as possible)
1 bay leaf
1 pinch of salt
100 ml water
1) The pork belly I bought was 1 cm in width (normally used for Korean BBQ or Japanese Yakiniku), that I further sliced into 2 cm long slices.
2) In a medium sized pot, add water, bay leaf, salt and the slices of pork belly and cook over medium heat, boiling until water is evaporated (around 20 minutes).
3) Once water is evaporated (you’ll be left with clear oil), turn heat down to low and continue to boil for 1 hour or so to extract all the fat from the slices, until you are left with browned crunchy ciccioli and a lot of oil.
4) Strain the ciccioli in a strainer lined with paper towels, so as to catch all the pieces of meat, and keep the oil in a separate recipient. Once the oil has reached room temperature, store in the fridge overnight to allow it to harden. It will become completely solid and white in color.
Pizza Rustica (An Easter Pie)
Take a seat at Angie's kitchen table and watch her make her version of pizza rustica, a traditional Italian Easter pie that contains eggs, Italian meats, and a ton of different cheeses. Good thing Easter comes but once a year!
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Baked Crunchy Polenta Pie - Pizzele ‘e Rane!
Stop Spooning Your Polenta! Let it Crunch!!
Perfect Polenta backed with Olive Oil, Pecorino and Salami - perfect for soups, broths and a compliment to any dinner!!
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