Posted by: lisetta | October 7, 2008

Polenta Taragna

Stopped by L’Oca tonight after my event with Ann and ate a late dinner with the guys working there. Arturo cooked a fantastic spicy spaghetti dish with snails and whipped up a yellow beet salad with hard boiled eggs. I sure hope he stays in the food business! At 20 years old, the kid’s got talent.

The “Italian” contribution to the meal was polenta taragna, or “black” polenta, made with one part buckwheat flour and two parts cornmeal. Typical of the Valtellina area in Lombardia, far north near the Swiss border, polenta taragna has got a richer, nuttier taste than the ordinary, corn-only variety. You can buy the polenta taragna for a ridiculously high cost on Amazon … or mix it up yourself for next to nothing. We ate the polenta “as-is”, but I’m curious to eat it with game or, more simply, butter and cheese.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: