Carnia for all tastes
Delicious recipes to try out at home to remind you of the special flavours of Carnia TOC IN BRAIDE Ingredients (for 4 people) 200 l water, 200 g cornmeal, 300 g fresh malga and ricotta cheese, 100 l milk, 100 g butter Method For the polenta, boil salted water in a large copper paiolo pot or similar. Gradually add the flour, mixing energetically with a whisk to stop lumps from forming. Cook for at least 30 minutes. In another bowl, melt the cheese with the milk over a bain-marie and liquidize to a smooth creamy consistency. Then melt the butter and cook with the cornmeal until it turns pale golden brown. Spoon the polenta into the centre of the plate and pour the cheese mix and the browned butter over the top. SMOKED TROUT WITH COURGETTE ICE Ingredients (for 4 people) 8 slices of smoked trout, balsamic vinegar reduction, ¼ l cream, 1 courgette, 100 g “00” flour, olive oil, salt and pepper to taste, 80 g butter, 100 g mascarpone Method Grate and gently fry the courgette in olive oil. Mix the cream with the mascarpone and bring up to the boil gently. Add the grated courgette. Melt the butter in another pan and mix in the flour. Liquidize the courgette, cream and mascarpone, then pour into the butter and flour. Cook until the mixture thickens to the desired consistency. Pour the mix into a bowl and cool in the refrigerator. Lay the slices of trout in the middle of the plates and add the courgette ice. Decorate with balsamic vinegar reduction. CJARSONS Ingredients (for 4 people) For the pasta: 300 g of 00 flour, a pinch of salt, 200 ml water; for the filling: 150 g of smoked sausage, 1 boiled potato, mashed, finely chopped mint to taste; for the inside: 100g butter, 70 g cornmeal Method Prepare the pasta and proceed as for ravioli, rolling it out thinly and cutting 5 cm circles. For the filling fry the smoked sausage with a knob of butter and add the mashed potato. Chop finely and add the chopped mint. Fill the pasta circles, folding and sealing into a half moon shape. Cook in salted water for at least 8 minutes. Serve with a pinch of chopped mint and season with a sauce of beurre noisette and cornmeal.