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
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Polenta Pizza Crust Recipe
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Polenta Pizza Crust - Gluten Free & Vegan
Polenta Pizza Crust
Ingredients for the polenta crust:
2 cups of polenta*
1 L of water
1 tsp of salt, garlic & onion powder
Combine all ingredients and cook in middle heat for about 5-8 minutes, then transfer it to a flat surface to cool down.
After a few hours in the fridge, the polenta will be firm enough to be cut in the desired shape.
* I personally like a very firm polenta crust, but you can slightly decrease the amount of polenta if you prefer a more soft texture.
Top with your favourite sauce & toppings and cook on a frying pan until there's a thin golden crust on the bottom of your pizza crust.
Enjoy! :)
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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
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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:
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Thanks for your support, and we hope that you enjoy our video!
#lacucinanapoletana #neapolitancuisine #italianfood