Pirates Of The Caribbean Alto Sax Sheet Music

Mini Polenta "tasty" with sausage and smoked ham

is coming summer. .. maybe ... who knows?
In Dispenza I still remained in the polenta flour, I should finish it all before it gets hot.

Polenta is a winter dish .. the flour is kept for next season. With the heat can cause the "intruders", and then, before you use it, it's always good to pass it in a strainer in order to understand if there are any lumps.

I decided to dress with a sugetto to say the least. .. tantalizing and spicy .. . to come from your mouth water .... sausage and smoked ham .

For the polenta
with us consistency of polenta is soft enough, I I 3 ounces of flour for 2 liters of water, then everyone does to your taste.

Before beginning to boil, it flows slowly, with one hand flour, while the other is mixed rapidly with a whisk to prevent lumps from forming. Already salted water, cover with lid and cook slowly over a small flame for about 45m .

I do in a steel pot from the bottom that does not attack very often and do not need to stir continuously, at the bottom forms only one layer of polenta.

For the sauce
In oil sauté onion into small pieces, chili sausage removed from the skin and chopped, diced smoked ham.
Blend with white wine, add the pureed pomadoro and a pinch of concentrate.
Add a glass of vegetable broth and a little salt. Bake for half an hour, until it will be restricted.
Pour the polenta on wooden trays so why keep the heat, drizzle with the sauce and a generous sprinkling of Parmesan.

The spicy chili and smoky speck of polenta makes ... very ... very ... " appetizing"!

Con questa ricetta do l'arrivederci all'inverno e mi metto subito a pensare a qualche ricetta... un pò più primaverile! :)

Ciao a tutti! Patty