Mandi! Dear bloggers hungry ... :)
many people who visit my Tavern in Milan, ask me to recount the origins of the dishes we serve and unfortunately not always have time to study, so I decided to take this journey of flavors in my kitchen Friuli ... Milan, as I have already had occasion to say is full of regional and international restaurants a bit 'of everywhere ... but the inns and taverns, are disappearing and becomes increasingly difficult to actually propose that the traditional cuisine.
We try to do it in the best way possible! Today I want to talk about another typical dish: the deer with polenta.
We begin by polenta, because, as surely you know, there are many types of polenta ... just like Bubba in Forrest Gump said, about his legendary shrimp:
"The shrimp is the fruit of the sea, I can do roasted, boiled, broiled, baked, sautéed, there is the skewered shrimp, shrimp with onions, shrimp soup, shrimp fried in a pan with the batter, a water bath, shrimp with potatoes, lemon shrimp, crabs scrambled, pepper shrimp, shrimp soup, shrimp stew, shrimp all'insalata, shrimp and chips, shrimp balls, sandwiches with shrimp ... and that is all I think. ...
Well, if our Bubba was Friulano, maybe Forrest would say so, "the polenta is a fruit of the earth, you can do is the fried, which grilled, barbecued, the bunny, with cheeses, polenta and cod, venison and polenta, with polenta frico, goulash and polenta, and that's it, I think ...
And 'true polenta can be served in many ways, not only in Friuli. Polenta Friulian but a peculiarity is naturally made from corn flour, however, unlike the coarse flour, which is typical of Trentino, Veneto and Lombardy, Friuli polenta is made with flour, grain thin and cooked for a long time. The fine texture and long cooking makes our polenta particularly dense enough to be cut with twine and cut in slices hot.
On a beautiful bed of sliced polenta Friulian we get the deer, cooked in the pot ... It takes patience to cook, must cook much fire and slow and is always controlled to stop requiring it to dry .... we say that is not a fast food dish!
The use of Friulian game in the kitchen and in particular Carnica is very frequent in the mountains of Carnia fact, once the only source of meat came from his pork and game ... were the poorest areas and hunting was often a key resource to feed the many children each family had Friuli.
See you in Milan, in our Tavern for you to try this dish full of flavors, scents and traditions of my Friuli.
Mandi!
Flavio and Silvana
many people who visit my Tavern in Milan, ask me to recount the origins of the dishes we serve and unfortunately not always have time to study, so I decided to take this journey of flavors in my kitchen Friuli ... Milan, as I have already had occasion to say is full of regional and international restaurants a bit 'of everywhere ... but the inns and taverns, are disappearing and becomes increasingly difficult to actually propose that the traditional cuisine.
We try to do it in the best way possible! Today I want to talk about another typical dish: the deer with polenta.
We begin by polenta, because, as surely you know, there are many types of polenta ... just like Bubba in Forrest Gump said, about his legendary shrimp:
"The shrimp is the fruit of the sea, I can do roasted, boiled, broiled, baked, sautéed, there is the skewered shrimp, shrimp with onions, shrimp soup, shrimp fried in a pan with the batter, a water bath, shrimp with potatoes, lemon shrimp, crabs scrambled, pepper shrimp, shrimp soup, shrimp stew, shrimp all'insalata, shrimp and chips, shrimp balls, sandwiches with shrimp ... and that is all I think. ...
Well, if our Bubba was Friulano, maybe Forrest would say so, "the polenta is a fruit of the earth, you can do is the fried, which grilled, barbecued, the bunny, with cheeses, polenta and cod, venison and polenta, with polenta frico, goulash and polenta, and that's it, I think ...
And 'true polenta can be served in many ways, not only in Friuli. Polenta Friulian but a peculiarity is naturally made from corn flour, however, unlike the coarse flour, which is typical of Trentino, Veneto and Lombardy, Friuli polenta is made with flour, grain thin and cooked for a long time. The fine texture and long cooking makes our polenta particularly dense enough to be cut with twine and cut in slices hot.
On a beautiful bed of sliced polenta Friulian we get the deer, cooked in the pot ... It takes patience to cook, must cook much fire and slow and is always controlled to stop requiring it to dry .... we say that is not a fast food dish!
The use of Friulian game in the kitchen and in particular Carnica is very frequent in the mountains of Carnia fact, once the only source of meat came from his pork and game ... were the poorest areas and hunting was often a key resource to feed the many children each family had Friuli.
See you in Milan, in our Tavern for you to try this dish full of flavors, scents and traditions of my Friuli.
Mandi!
Flavio and Silvana
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