How To make Neapolitan Polenta Pie

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.

Lemon Polenta Cake Recipe | Cupcake Jemma

Every now and then I am asked for a good Lemon Drizzle Cake recipe but THIS recipe for a Lemon Polenta Cake is even better! And to top it all off, it's Gluten Free! Zesty!

Recipe -

For the cake...
165g unsalted butter, soft
150g caster sugar
Zest of 3 lemons
2 tbs lemon juice
2 lg free-range eggs
1/2 tsp vanilla
175g ground almonds
70g polenta
1 tsp baking powder
pinch of salt

For the icing...
100g icing sugar, sifted
2 tbsp lemon juice

------

MY TWEETS:
MY INSTAGRAM: @jemmajemma (watch out for the occasional swear word and lots of pics of food and dogs) and @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies

THE CAKE BOOK:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MORE FOODTUBE:
AWESOME T-SHIRTS -

VISIT OUR SHOP -

Crumbs & Doilies
1 Kingly Court
London
W1B 5PW

Giada De Laurentiis' Cheesy Polenta | Giada At Home | Food Network

Giada's creamy parmesan polenta adds a touch of rustic elegance to ANY meal!
Subscribe to #discoveryplus to stream more of #GiadaAtHome:
Get the recipe ▶
Subscribe to Food Network ▶

Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Giada De Laurentiis' Cheesy Polenta | Giada At Home | Food Network
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 22 min
Prep: 5 min
Cook: 17 min
Yield: 8 to 10 servings

Ingredients

9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

Directions

Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:

#GiadaDeLaurentiis #Polenta #GiadaAtHome #FoodNetwork

Giada De Laurentiis' Cheesy Polenta | Giada At Home | Food Network

Napolitaine/ Mauritian Napolitaine shortbread

Mauritian napolitaine, 2 layers of shortbreads filled with jam and glazed with icing sugar. The shortbreads are very soft and melt in your mouth.

Recipe below/ Recette au dessus:

English

Ingredients (12 Napolitaines)
375g Plain flour
225g Unsalted Softened butter
4-6 tbs Raspberry jam
Few drops of pink food colouring
Few drops of rose water (optional)
300g Icing sugar
3-4 tbs Warm water


Français

Ingrédients (12 Napolitaines)
375g Farine nature
225g Beurre ramolli non salé
4-6 c.a.s de confiture de framboises
Quelques gouttes de colorant alimentaire rose
Quelques gouttes d'eau de rose (facultatif)
300g de sucre glace
3-4 c.a.s d'eau tiède

Follow me:
Facebook
Instagram

Music: Italian Morning by Twin Musicom
Artist:

How to make traditional Greek hortopita (spinach and feta pie) | SBS Food

Chef Matt Germanchis shows Maeve O'Meara how to make his grandmother Christina's beloved leafy green and cheese pie called hortopita.

Get the recipe:

Browse thousands of great recipes at:

How to make Polenta Crust Pizza

#smearedapron #pizza #polenta


Muffin Tops! Am obsessed with this polenta crust pizza! So delicious and healthy to boot! Give it a try, its everything!


**Remember to taste and adjust seasonings as my recipe is a only a guide.
Individual taste buds differentiate and substitutions can be made throughout the cooking process.






Donations are not required but they're always appreciated!
Thank you in advance

Patreon donation link:






Follow me for some travel, lifestyle and tasty treats!


Instagram:
Facebook:
Twitter: