POLENTA DINNERS
Wednesday, Thursday and Friday, October 18, 19 & 20, 2006
This is a simple, traditional feast. Wood boards placed in the center of each table with hot rounds of your choice of polenta: a wonderful Red Flint Corn variety from Trento, that was no longer in production in Italy, but now grown in small quantities by Anson Mill in South Carolina, and Midwestern Dent Corn milled by Giusto's of San Francisco. These are fresh, whole grain, full-flavored polentas.
La Polenta is served with simple to exalted ingredients:
Polenta Accompaniments
Charcoal-grilled spiedino of Paine Farm pigeon and Jones Farm rabbit braised with cippolini onions and vin santo
Coda alla vaccinara: Roman-style oxtails braised with pine nuts, celery, and chocolate
Tofeja Canavese: traditional Piemontese stew of pork and fresh shelling beans
Charcoal-grilled duck and pistachio cotechino sausage with salsa di cippola
Scallopine of Sika venison with Tip Top Farm French prune plum mostarda
Brassato of monkfish and salt cured little octopus alla Siciliana
Bagna cauda with walnuts and black truffles
Braised artichokes with tomato, garlic, and parsley
Broccoli & cauliflower braised with lemon and castelvetrano olives
Ragout of wild mushrooms
Plates
Polentina with green vegetables
Polenta pasticciata with wild boar ragu
Gnocchi di polenta taragna with Savoy cabbage, pancetta, sage, taleggio cheese
Polenta torta with either gorgonzola piccante or crescenza cheeses
Antipasti
Crostini di polenta: Crostini di polenta topped with sausage and gypsy peppers, gorgonzola dolce latte, and cavolo nero
Oliveto Salumi
Salad of Fall Fruits
Garden Lettuces vinaigrette
Terrina of Monterey Bay sardines, butternut squash, sage, and garlic
Desserts
Espresso granita with sambuca Cream
Candied Apple and Malted Chocolate Ice Creams
Pumpkin- Polenta Fritters Drizzled with Buckwheat Honey
Raspberries with marsala zabaglione
Roman Cornmeal- Ricotta Cake with Sultana Raisins and Pine Nuts
Hot Chocolate and Cornmeal demitasse
Krumiri Cookies
Gorgonzola with Fresh Figs and Cornmeal Crackers
|
