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.
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MIGLIACCIO, Neapolitan semolina and ricotta cake By Silvia Colloca
RECIPE - Migliaccio, Neapolitan semolina and ricotta cake
Serves 10
• 500 ml milk
• 500 ml water
• orange and lemon peel (not zested) from 2-3 oranges and lemons
• finely grated zest of 1 orange and 1 lemon
• seeds of 1 vanilla bean
• 40 gr butter
• 200 g Caputo durum wheat semola
• 220 g caster sugar
• 4 whole eggs
• 350 gr of well drained ricotta
• Icing sugar for dusting on top
Preheat your oven to 180 C conventional. Grease and flour a 20 cm round or square cake tin.
Place milk and water in a large pot along with the citrus peel, butter and vanilla seeds. Bring to a simmer and slowly pour in the semola and whisk continuously (as if making polenta) for 2-3 minutes until the mixture is thick and smooth (a few lumps are okay, they will dissolve in the batter). Transfer to a bowl, cover and allow to cool down. Once cool remove the citrus peel.
Beat the eggs with the sugar (you can use an electric whisk, if you have one) until pale and fluffy. Add the ricotta and mix well. Add this mixture to the cooled semola, along with the zested peel and whisk well. Pour in the prepared tin and bake for 60 minutes. The surface will crack a little, creating its characteristic pattern, and the middle will feel jiggly (like a cheesecake). Take it out of the oven and cool in the tin completely. As it cools down it will flatten slightly. Dust with icing sugar and enjoy. It keeps really well at room temperature for a few days (it’s actually better the next day) and in the fridge (the texture will change slightly though). It freezes well too, well wrapped.
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
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