INGREDIENTS
- – Popcorn 1 unit.
- – Garlic cloves 4 items.
- – Bay leaves 3 items.
- – Vino tinto 200 cc.
- – Heat c/n.
- – Salt trains.
- – Black pepper.
- – Carrot 2 items.
- – White onion 2 items.
- – Purple onion 1 unit.
- – Celery sticks 3 items.
- Hierbas crust:
- – Breadcrumbs 100 g.
- – Chive.
- – Parsley.
- – Thyme.
- – Oregano.
- – Mustard 2 tbsp.
- – Egg 1 unit.
- Creamy polenta with Cuartirolo cheese:
- – Polenta 250 g.
- – Milk 500 cc.
- – Pepper and salt.
- – Cuartirolo Cheese 150 g.
- – Butter 30 g.
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PROCEDURE:
1. On a very popular griddle, place just a little oil and seal the popcorn on either side, season with salt and pepper and deglaze with the wine.
2. When the alcohol evaporates, add the greens, allow them to prepare dinner just a little extra.
3. Place all of the earlier preparation in a baking dish, add the broth till it covers.
4. Cowl with aluminum foil, bake in a medium oven at roughly 180ºC for 1 hour and a half to 2 hours.
Hierbas crust:
1. In a bowl, combine the breadcrumbs, the beforehand finely chopped herbs, the mustard, the egg, salt and pepper.
2. When the popcorn is nearly finished, we take away it from the oven and place it in one other dish, we cowl it with this preparation and we put it again within the oven at 200ºC for 10 min.
Creamy polenta with Cuartirolo cheese:
1. Boil the milk with a clove of garlic and bay leaf and pour the polenta in a rain bathe, stirring on a regular basis so it would not stick.
2. We add the butter and half of the cheese, proceed beating.
3. We serve in a clay dish and add the remaining cheese on high and produce it to gratin. We put contemporary herbs on high.
