La Pasta
La Polenta
Il cioccolato
The Recipes of Pappa Italiana - Creamy Gorgonzola Penne
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A hearty, velvety taste from Northern Italy
Cooking Time: 5 minutes
Ingredients:
(Serves 4)
Five cups of Polenta taragna flour
Five cups of water
Four tbsp of butter
One cup of soft fontina or Muenster cheese, cubed
One cup of grated parmesan
Half cup of bread crumbs
Frying oil
1tsp Salt
Preparation:
1. In a pot, bring water to a boil and add salt. While the water is heating up, reserve half of the parmesan and mix well with bread crumbs. Heat the oven to 430 degrees.
2. Lower flame to low and slowly add the polenta flour, whisking to combine fully, making sure that no lumps form.
3. Cook the polenta for three to four minutes, adding water if necessary to reach the desired consistency (polenta will dry up as it cooks)
4. Add the butter and let melts, stirring constantly. When butter is melted, add half of the grated parmesan and cubed cheese and combine well, allowing the cheese to melt completely so that it is absorbed by the polenta mix.
5. Heat the oil in a pan on medium heat. Scoop the polenta in dumplings or balls and roll each ball in the parmesan/bread crumbs mix. Place the polenta balls in the frying oil and fry for a couple of minutes on each side, or until they turn golden. Drain on a paper towel and sprinkle with a little more parmesan. Serve hot!
READ THE RECIPE
PUBLISIHED BY THE
NEW YORK TIMES
