Una proposta allegra, sfiziosa e colorata per una festa, un aperitivo o un happy hour.
Perfetto per party in casa o all'aperto, da offrire ad adulti e piccini e inoltre sono semplici da realizzare (con una spesa minima).
Provateli e sentirete che profumo...
Ingredienti:250 gr di farina bramata di mais per polenta
1 litro di acqua
sale grosso q.b.
per i rettangolini
7 fette di pancetta coppatazenzero candito q.b.
7 foglioline di basilico
per i cucchiaini
7 piccole foglie di biete
pomodorini ciliegini secchi sott'olio
fior di sale e pepe q.b.Lavorazione:
Cuocere la farina di mais nell'acqua salata, per circa 30 minuti, mescolando spesso.
Da cotta metterla in una forma di silicone, pareggiandola e lasciarla raffreddare.Quando è fredda, ricavare delle forme di rettangolini e di cucchiaini (con lo stampino) ed iniziare a comporre le polentine.
basilico e un pezzetto di zenzero candito.
I finger food sono pronti...e la festa può iniziare!!
ENGLISH VERSION
Polentine party!
Ingredients: 250 grams of flour coveted corn for polenta
1 liter of water
salt q.b.
for rectangles
7 slices of bacon coppata
candied ginger q.b.
7 basil leaves
for spoons
7 small leaves of beets
dried cherry tomatoes in oil
fleur de sel and pepper q.b.
Processing:
Cook the cornmeal in salted water for about 30 minutes, stirring often.
Cooked by putting it into a form of silicone, and evenly to allow it to cool.
When it's cold, get the forms of rectangles and spoons (with stencil) and start composing the polenta.
Coat the rectangles with the bacon and grilling, over medium heat, then decorate them with a basil leaf and a piece of candied ginger.
Instead, for the spoons, second role the handle with a leaf of chard and grilling,; add salt with fleur de sel and pepper; then, garnish with cherry tomatoes in oil.
The finger food are ready ... and the party can begin!
1 liter of water
salt q.b.
for rectangles
7 slices of bacon coppata
candied ginger q.b.
7 basil leaves
for spoons
7 small leaves of beets
dried cherry tomatoes in oil
fleur de sel and pepper q.b.
Processing:
Cook the cornmeal in salted water for about 30 minutes, stirring often.
Cooked by putting it into a form of silicone, and evenly to allow it to cool.
When it's cold, get the forms of rectangles and spoons (with stencil) and start composing the polenta.
Coat the rectangles with the bacon and grilling, over medium heat, then decorate them with a basil leaf and a piece of candied ginger.
Instead, for the spoons, second role the handle with a leaf of chard and grilling,; add salt with fleur de sel and pepper; then, garnish with cherry tomatoes in oil.
The finger food are ready ... and the party can begin!
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