| Polenta di patate |
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 Ingredients: - potatoes (possibly not new ones) - flour - salt - olive oil, butter and onions. Preparation: You need a good wood fire and a large “paiolo” (copper cauldron). Peel the potatoes, cut them lengthways and cook them in the paiolo with enough cold water to cover them. When the potatoes are done you can take away some water, if there is too much water left. Keep the water in a separate pot, it can be useful to add to the polenta, if it gets too dry. Use the “pilot” to pound the potatoes , add the flour (just a few, about 500 gr flour for 5 kg raw potatoes), salt and mix it well with the “trisa” for about 15 minutes. Apart brown the onions in oil and a little bit of butter (the onion is then taken away) and then add all to the polenta. Mix the polenta very well and poured it out on a large wooden dish. Eat it hot with meat, mushrooms and sauces. The polenta di patate has different interpretations, the most beloved one is the polenta “cocia”: after the flour added to the potatoes is cooked, flake into the paiolo small cheese pieces or salami previously cut in small pieces and roasted in olive oil with onion. |
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