Polenta with porcini mushrooms
Figaro Recipe kit include
- Wholemeal corn flour 300g (Ingredients: 100% wholemeal flour of mais spinato).
- Dried porcini mushrooms 30g (Ingredients: Boletus edulis – Special Quality).
- Extra virgin olive oil 20ml. Superior category olive oil obtained directly from olives and solely by mechanical means. 100% Italian.
- Sea salt 20g.
- Dried parsley 1g (Ingredients: dried and ground parsley leaves).
You can cook amazing italian meal at your home!
A stylish box containing all the ingredients necessary to cook the authentic polenta with porcini mushrooms.
The recipe in Figaro Kit Recipe is easy to prepare.
The box comes with cards about the method.
All the ingredients are provided in the right quantity for three servings.
Bring 1200 ml/40.60 fl oz of water to the boil in a cooking pot; when the water boils, add half a sachet of salt and turn down the heat. Pour the cornflour into the water, stirring continuosly with the whisk until it thickens. Cook the polenta for about 40 minutes.
Meanwhile soak the dried mushrooms in 300 ml/10.15 fl oz in hot water for 20 minutes, until soft. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large. Put the oil in a large pot, add the soaked mushrooms. Sprinkle with salt, add dried parsey and cook for about 20 minutes, stirring occasionally. Turn the polenta out onto a chopping board and arrange the mushrooms in the centre of the polenta.
A little bit of history
Polenta and mushrooms
The polenta and mushrooms is a dish, which come from the mountains and it is rich and nourishing. It is also suitable for vegetarians, since it can be served as a main dish. Polenta belongs to the Northern Italian food culture. For this reason, it is use to prepare many dishes.
The wholemeal “Mais Spinato” flour
This type of corn is a variety that comes from Bergamo (Italy) and it is characterized by the sharp shape of the seeds. The grain has a sharp tip (prickly or spiked), a glassy and compact structure, a yellow color, an intense scent similar to cooked flour, sweet and pleasant flavor and a very intense and persistent aroma. The grains are ground by millstones that are activated by the water coming from the mountains’ streams. The watermill ensures the preservation of the nutritional value of the whole grain thanks to the low speed of its grinders. In this way, the germ that is the real nutritional source of corn is not removed. The production of this type of corn is limited.
Dried porcini mushrooms – Boletus edulis
Only the best mushrooms that are wild or cultivated from the pure white meat/flesh are selected for drying/desiccation. Each mushroom is cleaned one by one and processed immediately after the harvest in order to offer more solid and compact products. Before using them, let them soak for 15-20 minutes and then, they can be cooked as suggested in the recipe. Porcini mushrooms are the most loved mushrooms in Italy and in the world. Its habitat is the coniferous forests and they can be easily found in the Alps and the Apennines. The porcino mushroom is solid, brown-skinned (the name refers to the bronze), with a convex cap and a swollen stem. The flesh is solid and compact and it emanates persistent and intensely
ENERGY VALUE KJ 1840,25 – Kcal 439,20
FAT 37,42 g
FAT of which saturated 5,31 g
CARBOHYDRATES 26,12 g
CARBOHYDRATES of which sugars 4,38 g
PROTEIN 7,64 g
SALT 5,01 g
Average value for 100 g of drained product
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