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Worldwide recipes

noviembre 30, 2022

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Polenta, Milán

Very common in northern Italy, it is a dish that serves as a companion to other dishes. The concept is as simple as laborious. Ingredients: Salt and pepper 1 cup medium or fine cornmeal Butter 1/2 cup freshly grated Parmigiano-Reggiano cheese Garnish Preparation: Step 1. For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes. Step 2. Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with ½ cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it

Pierogi, Poland

Introduction Pierogi, boiled dumplings, are very flexible and can be stuffed with a number of savory or sweet fillings, including potato and cheese (below); sauerkraut, cabbage, spiced meats, and even fruits and berries. Because pierogi freeze well, they make quick, satisfying last-minute meals. There are as many versions of pierogi as there are cooks who love them, and our take on this traditional treat mirrors many American pierogi recipes. Ingredients Shop this Recipe Dough 2 cups (240g) King Arthur Unbleached All-Purpose Flour 1/2 teaspoon salt 1 large egg 1/2 cup (113g) sour cream 4 tablespoons (57g) butter, room temperature Filling 1 cup (227g) mashed potatoes, warm 1 cup (113g) sharp cheddar cheese, shredded To finish 4 tablespoons (57g) butter, cold 2 large (156g) shallots, diced; or one medium (156g) onion, sliced Instructions To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage. Work in the

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