I am back in the US for all of you who did not know yet. So much has happened and I have so much to write. My life is really like a bruschetta at the moment: things fall off and slide around all over the place!
I thought I would ease into the habit of blogging by posting a recipe I came up with while still in Italy but never got around to publish.
Have you ever gone to the market and saw something that looks really cool, but you have no idea what it its? Well I did. This bright green bunch of leaves, with some strange sort of sprout in the middle, was looking so fresh, so healthy and so apetizing that I just had to buy it! It is called Puntarelle and it is a variety of Chicory, that much I could tell by the name tag on the crate and the look of the leaves.
Once home I unwrapped my prized new acquisition and admired it longingly, while realizing I had no idea what to do with it!
The only recipe I could find was for a salad. It seams that if you thinly slice the inner part of the bunch and toss it in ice water it curls up and looks really pretty in a salad. But I did not feel like salad, I had in mind to cook the thing! And cooking it I did, and added a few things I had on hand to make a meal of it, still not knowing what it would turn out to be.
Of course I would not bother publishing it if I did not think it was delicious, so I took the risk off of your plate! Now, I have never seen Puntarelle in this part of the world, but I believe any variety of Chicory will do, or even some sort of Chard... well come up with something and let me know!
Here is my version of PUNTARELLE WITH POLENTA
- One medium bunch of puntarelle, sliced
- Half red onion, sliced
- One clove of garlic, sliced
- One tablespoon olive oil (extra vergin, of course)
- Eight small slices of polenta
- One tablespoon of butter
- Three or four slices of cheese, any kind that will melt well
- 1/4 cup grated Grana
Preheat oven to 375F.
Sautée puntarelle with onion and garlic in olive oil until the leaves are wilted and the stalks are tender.
Place 4 slices of polenta in a greased oven pan. Drop a few flakes of butter on top of the slices.
Top with half the sautéed vegetables.
Cover with the sliced cheese.
Add the remaining 4 slices of polenta and a few more flakes of butter.
Add the rest of the sautéed vegetables and prinke with the grated Grana.
Bake for about 15 minutes or until heated through and the cheese is melted.
Serves 2 as a main dish, or 4 as a side
As always, Buon Appetito!
