{"id":3121,"date":"2020-08-24T12:11:57","date_gmt":"2020-08-24T11:11:57","guid":{"rendered":"https:\/\/ticinoatavola.ch\/?p=3121"},"modified":"2023-08-23T13:00:49","modified_gmt":"2023-08-23T12:00:49","slug":"polenta","status":"publish","type":"post","link":"https:\/\/ticinoatavola.ch\/index.php\/2020\/08\/24\/polenta\/","title":{"rendered":"Polenta"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Ingriedenti (per 6 persone)<br \/>\n2 l Acqua salata<br \/>\n500 g Farina di mais<br \/>\nSale[\/vc_column_text][vc_column_text el_class=&#8221;tedesco&#8221;]Preparazione<br \/>\nIn un paiolo di rame, sul fuoco del camino, far bollire 1 litro di acqua salata (riservare un altro<br \/>\nlitro da aggiungere durante la cottura). Versare a pioggia 350 grammi di farina di polenta, rimestando con un lungo bastone di legno.<br \/>\nDopo 15 minuti, aggiungere il resto della farina e un mestolo d\u2019acqua bollente. Continuare a rimestare aggiungendo di tanto in tanto l\u2019acqua di riserva. Procedere cos\u00ec sino a cottura completa, cio\u00e8 dopo circa un\u2019ora.<br \/>\nRovesciare la polenta su un asse di legno e tagliarne delle fette col refe. Va mangiata bollente. La polenta gialla non \u00e8 una creazione ticinese, ma era la base dell\u2019alimentazione delle nostre regioni.<br \/>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237105197{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;francese&#8221;]Zutaten (f\u00fcr 6 Personen)<br \/>\n2 l Gesalzenes Wasser<br \/>\n500 g Maismehl (Polentamehl)<br \/>\nSalz[\/vc_column_text][vc_column_text el_class=&#8221;francese&#8221;]Zubereitung<br \/>\n1 Liter gesalzenes Wasser in einem Kupferkessel \u00fcber dem Kaminfeuer zum Kochen bringen (den 2. Liter beiseite stellen um ihn w\u00e4hrend des Kochens beif\u00fcgen zu k\u00f6nnen). 350 g des Maismehls vorsichtig dar\u00fcber streuen und mit einem langen Holzl\u00f6ffel umr\u00fchren. Nach 15 Minuten den Rest des Maismehls zusammen mit einer Suppenkelle voller kochenden Wassers beif\u00fcgen.<br \/>\nRegelm\u00e4ssig umr\u00fchren und ab und zu Wasser aus der Reserve beif\u00fcgen. So weiterfahren bis die Polenta gar gekocht ist &#8211; d.h. zirka 1 Stunde. Sie dann auf ein Holzbrett st\u00fcrzen und mit einem Zwirn in St\u00fccke schneiden. Die Polenta wird heiss gegessen.<br \/>\nDie gelbe Polenta ist keine Tessiner Kreation, aber sie war die Basis der Ern\u00e4hrung unserer Regionen.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Ingr\u00e9dients (pour 6 personnes)<br \/>\n2 l Eau sal\u00e9e bouillante<br \/>\n500 g Farine de ma\u00efs tessinoise<br \/>\nSel[\/vc_column_text][vc_column_text el_class=&#8221;tedesco&#8221;]Pr\u00e9paration<br \/>\nDans un \u201cpaiolo\u201d (casserole sp\u00e9ciale pour la polenta, en cuivre),sur le feu de chemin\u00e9e, faire bouillir 1 litre d\u2019eau sal\u00e9e. R\u00e9server l\u2019autre litre pour ajouter durant la cuisson. Verser en pluie 350gr. de farine de polenta, en remuant avec un long b\u00e2ton de bois. Apr\u00e8s 15 minutes, ajouter le reste de la farine, et une louche d\u2019eau bouillante. Continuer \u00e0 remuer en ajoutant de temps en temps un peu de l\u2019eau r\u00e9serv\u00e9e. Continuer ainsi jusqu\u2019\u00e0 fin de cuisson, plus ou moins<br \/>\n1 heure. Renverser la polenta sur une planche de bois et la couper en tranches avec le \u201crefe\u201d(large couteau en bois). A manger bien chaude.La polenta jaune n\u2019est pas une cr\u00e9ation tessinoise, mais \u00e9tait la base de l\u2019alimentation dans nos r\u00e9gions.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Serves (6 people)<br \/>\n1 l Salted water<br \/>\n500 g Cornmeal<br \/>\nSalt[\/vc_column_text][vc_column_text el_class=&#8221;tedesco&#8221;]Preparation<br \/>\nBoil 1 litre of salted water in a copper pot on the stove top (set the other litre aside to add during the cooking process).Pour in 350 g of cornmeal, stirring continuously with a large wooden spoon. After 15 minutes, add the rest of the cornmeal and a ladle of boiling water. Carry on mixing, adding extra water from time to time. Continue for around one hour, until it is fully cooked. Turn the polenta out onto a wooden board and cut it into slices with a wire. Serve piping hot. Although not created in Ticino, yellow polenta formed part of the basic diet in this region.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Ingriedenti (per 6 persone) 2 l Acqua salata 500 g Farina di mais Sale[\/vc_column_text][vc_column_text el_class=&#8221;tedesco&#8221;]Preparazione In un paiolo di rame, sul fuoco del camino, far bollire 1 litro di acqua salata (riservare un altro litro da aggiungere durante la&#8230;<\/p>\n","protected":false},"author":1,"featured_media":3138,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[41],"tags":[59],"class_list":{"0":"post-3121","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-ricette","8":"tag-ricette"},"_links":{"self":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/comments?post=3121"}],"version-history":[{"count":0,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3121\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media\/3138"}],"wp:attachment":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media?parent=3121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/categories?post=3121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/tags?post=3121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}