One of the typical dishes of the village is a variant of the classic yellow polenta that cabbage lovers can not miss.
 
SEARCH IN AN AREA

Recipe: green polenta with the

Recipe: green polenta with the

SUITABLE FOR VEGETARIANS

Among the many typical dishes of the cuisine of the Molise village of Venafro we find an unusual and tasty polenta, the green polenta with the caurigl that owes its color, and its name, to a quality of small cabbage and tender with particular tapered leaves, the caurigli in fact, pride of the gardens of the village. This dish, excellent even if heated in the following days, meets vegetarian cuisine even if there is a variant that sees, among the ingredients, pork cheek. On the history of this dish we have not found many indications but we can not wait to taste it to taste its flavor.

Ingredients

For 6 persons 

  • 1 kg of caurigli (black cabbage broccoli) or spicy broccoli
  • 5 liters of water
  • 1 kg of cornstarch
  • 6 garlic cloves
  • 2 hot peppers
  • salt
  • Oil in abundance
  • 1 slice of pork cheek (choice)

Method

Let's start by boiling the water adding a handful of salt and while we wait for it to come to a boil, wash the sprouts. Add the sprouts once the water is boiling and cook for a short time. Turn off the heat and leave the water to cool slightly with the sprouts. We light the fire again and start pouring the corn flour, stirring well, until the polenta is detaching from the walls. During cooking, the sprouts will melt giving the mixture its particular green color and taste.

In a pan, fry the garlic and the peppers chopped in plenty of oil. If we like, in the sauté we can add the pork cheek cut into strips.

Now, in a soup tureen, arrange the polenta and a layer of garlic and chilli condiment in spoons. We repeat this step until the end of the ingredients forming a series of layers. Let's rest our polenta covering it with a light layer of its oil.
As we said this tasty polenta will be very good if heated the next day.

By Redazione
COMMENTS :

Events in Venafro


Related News

Recipe: the Valtellina Manfrigole
Recipe: the Valtellina Manfrigole
A very tasty dish ideal for dinners with friends on cold winter evenings
By Redazione
Recipe: the Strascinati of Cascia
Recipe: the Strascinati of Cascia
A dish similar to the carbonara originating from Umbria, the strascinati of Cascia
By Redazione
Recipe: The Bocconotti
Recipe: The Bocconotti
Desserts typical of southern Italy, the filling of bocconotti varies depending on the location in which they are produced
By Redazione
Recipe: the Scurpella di Civitella Alfedena
Recipe: the Scurpella di Civitella Alfedena
Traditional fried, symbol of abundance, the Scrupella is the dessert that celebrates the great occasions
By Redazione
Recipe: the braised beef with Barolo wine
Recipe: the braised beef with Barolo wine
Braised with Barolo is a Piedmontese dish rich in tasty flavors for the palate
By Redazione
Recipe: Pasticciotto Leccese
Recipe: Pasticciotto Leccese
Pasticciotto Leccese is one of the typical desserts of Salento, it is also found in the beautiful villages of Galatina, Otranto and Tricase. A specialty to be enjoyed in those places like at home. Here is the original recipe.
By Nadia Calasso

Most read articles of the month

Recipe: The Bocconotti
Recipe: The Bocconotti
Desserts typical of southern Italy, the filling of bocconotti varies depending on the location in which they are produced
By Redazione
Recipe: the Strascinati of Cascia
Recipe: the Strascinati of Cascia
A dish similar to the carbonara originating from Umbria, the strascinati of Cascia
By Redazione
Recipe: the Valtellina Manfrigole
Recipe: the Valtellina Manfrigole
A very tasty dish ideal for dinners with friends on cold winter evenings
By Redazione
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

Read e-borghi travel for free, your new travel magazine

With the patronage of