|
Classic
Cook Books
< last page | next page >
page 114
Italy and can be prepared in various ways. Always, however, it is better to
serve with the addition of sausages, or with birds or tomato paste.
The polenta is practically corn-meal and it is made with the so-called farina
gialla or yellow flour.
The ingredients for a good polenta are one pound of corn meal, preferably
granulous, one quart and a half of water, salted in proportion, one piece of
butter, one cup and a half of milk.
Pour the meal little by little into boiling water, continually stirring with a
wooden spoon. When the meal is half cooked, put the butter and pour the milk
little by little. While the polenta boils, place on the fire in a little
saucepan a tablespoonful of olive oil or a small piece of butter. When the oil
is hot or the butter is melted, put some sausages repeatedly pricked with a
fork.
When the sausages are cooked, pour the polenta hot in a dish and place the
sausages and the gravy in a cavity practised in the middle. Serve hot.
In cooking the sausages two or three bay-leaves may be added and removed before
serving.
164
SAUSAGES WITH ONIONS
(Salsicce alla cipollata)
The salsicce alla cipollata are prepared with fresh and lean pork meat and bacon
in equal quantity, chopped fine and seasoned with salt,
< last page | next page >
Classic
Cook Books
|
