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
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.
La Cucina Napoletana - The Neapolitan Cuisine
In this important culture of Campania video, we will learn about the Neapolitan Cuisine, or La Cucina Napoletana. We will learn some of the most basic and essential ingredients in every kitchen in and around the Campania region, and then learn some great Neapolitan dishes that are all eaten daily all over Campania and Italy today. We will also see and learn how some delicacies and dishes are prepared. Most dishes have different variants, but we have selected the most authentic Neapolitan dishes as possible, but if you do notice that one of your favourites missing then please comment them below!
Chapters
00:00 - 01:15 - Intro
01:15 - 03:59 - Ingredients
03:59 - 04:06 - Bread
04:06 - 04:26 - Pasta Dishes
04:26 - 06:40 - Rice Dishes
06:40 - 7:17 - Pizza
7:17 - 08:07 - Fish and Seafood Dishes
08:07 - 09:27 - Vegetable Dishes
09:27 - 09:53 - Fried Food
09:53 - 10:56 - Side Dishes
10:56 - 11:42 - Savory Pies
11:42 - 12:02 - Cakes and Desserts
12:02 - 13:07 - Fruit
13:07 - 13:56 - Wine
13:56 - 14:33 - Liqueurs
14:33 - 15:05 - Neapolitan Street Food
15:05 - 16:28 - Ending
If you enjoyed this video please don't forget to give us a Like, and Comment with your ideas and thoughts, click Subscribe to be notified about our future Neapolitan Culture videos. Thanks!
Our Patreon Page, where you can support our channel for the future, and find extra Neapolitan content and behind-the-scenes material, can be found at:
patreon.com/aaronestefano
Thanks for your support, and we hope that you enjoy our video!
#lacucinanapoletana #neapolitancuisine #italianfood
Tavola di Valmozzola Northern Italian Cooking with Susan diRende - Potato Torta
This video demonstrates how to make a favorite rustic Italian dish, the potato torta. Rich with butter and Parmesan cheese in a flaky crust, the potato torta is the perfect side dish or snack. It is a filled pie crust that you either make or buy, placed flat on a cookie sheet, filled to about 1 1/2 inches deep with the mashed potato mixture. Then the sides are folded up around the filling to keep in in place. It can be made on a round or square cookie sheet.
Filling for a 9 cookie sheet:
8 large Idaho potatoes
4 large leeks
1 stick (8T) butter
2 cups Parmesan cheese
1 egg white (optional)
Like all rustic recipes, it is pretty simple and straightforward to make and you can adjust the ingredients to make it more to your liking with more or less butter, cheese, or leeks.
Lay the crust flat on the cookie sheet. Boil the potatoes. Sautee the leeks in the butter until they are tender and clear. Drain the potatoes and mash them with the leeks until they are smooth and lump free. (Don't use a food processor or the potatoes will get too gummy.) Add the Parmesan, mix and spread evenly over the crust. Leave a good inch of crust free and fold it up and over the sides of the filling. Spread egg white over the top. Bake at 350˚F for about an hour until the crust is golden brown.
This cooking video brought to you by Splash TV, part of Splash Magazines Worldwide.
Tavola di Valmozzola: rustic recipes from my grandmother's Italian kitchen
Distributed by Splash TV
Produced by No Cents Films
Created by Susan diRende
Edited by Michelle Clay
Not twirling my spaghetti in front of my Italian husband ???? #shorts
This Parmesan cheese wheel pasta is definitely worth trying when in Aruba????
Eating at Gianni’s restaurant in Aruba! Parmigiano Reggiano Cheese wheel Pasta experience.
rich argentinian ricotta pie | one world kitchen
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