37. Tuscan Chicken, Polenta Medallions, Stewed White Beans, Stuffed Artichoke
This delicious menu of recipes for two begins with a stuffed artichoke to share. The stuffing is simple, and highlights the natural flavors of this tasty oversized flower. The main entrée is a simple dish. An essential marinade, which can be used on all meats, results in very tender chicken. Stewed white beans and polenta medallions offer delightful variation in texture and color. Inspired by the flavors of Tuscany, Italy.
This collection of dinner recipes for two is included in our cookbook Date Night at Home: The Ultimate Cookbook for Two. See our Website for details.
Rustic Italian Polenta
Back in the day, they made Polenta in Italy, as it was an economical dish, and just a little bit of corn flour (semolina) went a long way and fed a lot of people! Today, we enjoy this rustic dish, for it's amazing flavor and to keep the tradition going. In today's show, I will be using Instant Polenta which cooks up in 2 - 3 minutes, as opposed to the traditional 1hr. and I will be preparing it, as we did in Central and Southern Italy:) Enjoy.
PAESE MIO Polenta Instant
CA
US
Classic Italian Tomato Sauce:
Bolognese Sauce
Quick and Easy “Polenta” – A flavorful Italian “rustic” dish
Recipe for 2 people (this recipe can be divided or doubled as needed for more or less people)
Ingredients:
• 225 gm “Instant Polenta” (i.e. instant corm semolina polenta – I use the “ready in 2 minute” type)
• 1 LTR water
• ½ tsp salt (or salt to taste)
• Tomato sauce (alternate bechamel sauce or an olive oil/garlic sauce)
• Grated cheese (Parmesano Reggiano preferred)
• Optional hot chili flakes
Process:
• Bring the water to a boil
• Add the salt, then slowly start to pour in the instant polenta, stirring constantly as you do it
• Once it is all absorbed in the water, lower the heat, start your timer going and cook for at least 1 minute more than the package suggests (i.e. 2 minute polenta will cook for 3 minutes), again, constantly stirring.
• Remove from heat and pour half of the polenta into a flat dinner plate, and with a wooden spoon or spatula, just smooth it out until it covers the whole plate (will look similar to a pancake) Do the same with the remaining polenta, into your second plate
• Spread your sauce all over the top of the polenta (be generous)
• Sprinkle your grated cheese all over the top of the polenta (be generous)
• Optional, sprinkle hot chili flakes over top of the polenta
• Serve hot and enjoy!
My Kitchen Gear
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My Bread Book by Jim Lahey
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
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Italian Boar Stew with Polenta Recipe
This week, we're cooking up a delicious and hearty boar stew with creamy polenta, from my cookbook At the Table of La Fortezza (
Wild boar, or cinghiale in Italian, yields a dark red meat that looks more like beef than pork. It’s very lean,
and reminds me of bison, which, of course, means that it can be tough and gamey if not properly prepared. The local
boars’ appetite for grasses, chestnuts, figs, mushrooms, and truffles — they have a very sophisticated diet —
gives their meat a unique flavor, almost like a terroir as expressed in wine. I treat boar meat like a brisket and cook it
slowly; the result is a moist stew layered with rich, woodsy flavors. Order boar meat from your butcher or check the
Source Guide in my book. You can serve same day, or I like to let it cool and then refrigerate for a day to let the
flavors develop and deepen — plus, the meat will become more tender. Heat thoroughly before serving.
REICPE FOR THE MARINADE:
- 1 (8-ounce) jar sundried tomatoes in oil
-
8 cloves garlic
-
¼ cup dried oregano
- ¼ cup chopped fresh rosemary
- ¼ cup balsamic vinegar
- 2 teaspoons salt
- 1 teaspoon white pepper
-
½ teaspoon freshly ground black pepper
-
4 pounds wild boar, cut into 1&½-inch cubes
RECIPE FOR THE STEW:
- 3 tablespoons extra virgin olive oil
- 2 carrots, cut into coins
-
2 stalks celery, cut into 1-inch pieces
-
1 medium onion, chopped
- 2 cups red wine
- 2 cups beef broth
1 (28-ounce) can Mutti Polpa crushed tomatoes,
or another good-quality brand
FOR SERVING:
- Polenta for serving 8-10 (see my book for the recipe)
- Fresh flat-leaf parsley for garnish
PREPARATION:
To marinate the boar: In the bowl of a food processor
fitted with a metal blade, combine the sundried tomatoes
and their oil, the garlic, oregano, rosemary,
balsamic vinegar, salt, white pepper, and black
pepper. Blend the marinade until well mixed.
Place the meat and marinade in a large bowl
and mix thoroughly to make sure the boar is evenly
coated, then transfer into a 1-gallon zip-tight bag
(you may need two bags). Seal and refrigerate for
at least 8 hours, or overnight.
To make the stew: Preheat the oven to 300°F.
Remove the boar from the marinade and place
it on a plate, reserving the marinade.
Pour the oil into a large Dutch oven over high
heat. When the pot heats up, reduce the heat to
medium and add the meat in batches, in one layer,
making sure not to overcrowd the pan. Cook each
batch for 10 minutes, turning the meat with tong s
until browned on all sides. Remove the browned
meat to a plate.
Add the carrots, celery, and onion to the Dutch
oven. Stirring and scraping up the browned bits
from the meat with a wooden spoon, cook for 10
minutes until the vegetables have softened. Add the
wine and broth and deglaze the pan.
Return the meat to the Dutch oven with the
vegetables, and add the reserved marinade and
the crushed tomatoes. Bring to a simmer, stir,
and cover. Transfer to the oven and bake for 4 to
6 hours. (Most Italians leave it in the oven all day, or up to 8 hours.) The longer it cooks, the more
tender the meat is. The meat should be fork tender
and surrounded by a rich sauce. Be sure to check
often and add water as needed so the boar meat
doesn’t dry out.
As the stew cooks, make the polenta.
To serve, spoon 1&½ cups cooked polenta into
each shallow bowl, top with 2 cups of the boar
stew, and garnish with fresh parsley.
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Check out my ???? Books!
NEW!!! ???? The Killer Menu - A Delicious Tale of Food, Family and Murder:
????️ At the Table of La Fortezza:
???? Cocktail Italiano: The Definitive Guide to Aperitivo: Drinks, Nibbles, and Tales of the Italian
Riviera:
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???? Italy is my Boyfriend:
????????My Italian Guestbook:
✈️???? Find out more about Retreats at La Fortezza here:
----
Chapters:
00:00 - Preparation
00:22 - Brown the meat
00:44 - Mirepoix
01:20 - Creating the sauce
03:01 - Slow cooking the boar stew
03:30 - Taste test
#italianfood #wildboar #winterrecipe
Questa ricetta ha più di 500 anni! Ricetta contadina toscana facile e deliziosa!
Questa ricetta ha più di 500 anni! Ricetta contadina toscana facile e deliziosa!
Ciao amici! In questo video vi presento un'antica ricetta toscana della zuppa. Deliziosa zuppa al cavolo nero, verza e fagioli è una soluzione perfetta per pranzo o cena per tutta la famiglia. La cucino molto spesso nel periodo autunnale ed invernale. Un piatto sano, saziante e totalmente vegetale! Questa deliziosa zuppa è adatta ai vegani e vegetariani. Basta tagliare le verdure e cuocere in pentola! Ho usato i fagioli freschi ma voi potete usare quelli già cotti per risparmiare un po' di tempo. Provate questa favolosa ricetta di zuppa toscana di verdure e fatemi sapere cosa ne pensate!
Ingredienti:
- 1 cipolla
- 2 spicchi d'aglio
- 2 carote
- 1 costa di sedano
- 1 mazzo di cavolo nero
- Mezza verza
- 250 ml di passata di pomodoro
- 4 pomodorini
- 1 peperoncino
- 1 rametto di rosmarino
- Sale, pepe
- Olio d'oliva
- Parmigiano (facoltativo)
#ricetteperfette
#zuppatoscana
#verdure
#minestrone
Cari Amici, se vi è piaciuto questo video, potrete contribuire a far crescere il canale:
Votate il video! ???? - Io ne sarò molto felice e aiuterà lo sviluppo del canale.
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The Best Peposo | Tuscan Black Pepper Stew with Polenta by Lounging with Lenny
Peposo. Today I am making peposo. Peposo is a Tuscan black pepper stew. I am serving my peposo with polenta, it also goes great with risotto or sourdough toast. That you can dip into this delicious sauce. You can check the recipe for risotto down below.
Peposo I made with beef short ribs, but you can also use beef chuck, but make sure to cut it into large cubes.
Peposo is made with garlic, lots of black pepper and a bottle of Italian red wine. I am using Chianti.
Follow my step-by-step video how to make Peposo and enjoy this delicious and flavorful beef black pepper stew.
Peposo Ingredients:
3lb short ribs
15 garlic cloves
2 tbsp black peppercorns
4 bay leaves
2 strings of thyme
2 strings of rosemary
5 cups Italian red wine
Vegetable stock:
1 onion
1 carrot
1 celery stalk
2 garlic cloves
2 parsley strings
2 bay leave
2 thyme strings
6 cups water
Polenta:
5 cups vegetable stock
1.5 cup polenta
1.5 cup Parmigiano-Reggiano
2 tbsp butter
Don't forget to subscribe to my channel Lounging with Lenny:
For inquires: loungelenny@gmail.com
Check out my other helpful food video recipes:
Osso Buco:
Tuscan Chicken:
Chicken Saltimbocca:
Risotto alla Milanese:
Pasta Putanesca:
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00:00 Introduction to Peposo
00:29 Vegetable Stock for Polenta
02:30 Cutting Beef Short Ribs
04:19 Ingredients for Stew
05:47 Marinate the Meat
07:40 Straining Vegetable Stock
08:06 Sear the Short Ribs
09:03 Braise Short Ribs
11:03 Sauce for Stew
11:54 Polenta Recipe
12:27 Finishing the Peposo
13:14 Plating the Peposo