207520 uova poached eggs polenta Recipes

tomato sauce* per person (you need enough to cover the bottom of the pan), eggs per person, kosher salt, freshly ground black pepper, freshly grated parmesan cheese (parmigiano reggiano)

whole-milk ricotta cheese, grated parmesan cheese, freshly ground black pepper, thick-cut bacon slices, cut crosswise into 1/4-inch pieces, recipe fresh pasta dough, eggs, egg beaten with 2 tbsp of water, for sealing the rav, unsalted butter, cut fresh sage-leaves

polenta, butter or margarine (or smart balance light-i use this), minced green onions (i left this out ), water, salt, polenta (coarse cornmeal), grated parmesan cheese, minced fresh thyme (optional), baked eggs, thick slices applewood-smoked bacon, extra sharp cheddar cheese, grated, gruyere cheese (i used monterey jack instead), grated, lg. eggs, sliced green onions (i left this out ), minced fresh thyme (i substituted fresh parsley, on top of eggs for garnish after they were done)

make the polenta, polenta, water, sea salt, evoo ( extra virgin olive oil ), make the polenta patties, egg, italian seasoned bread crumbs, sea salt, evoo, butter

polenta (corn meal), plain flour, baking powder, salt, tblsp natural yogurt, tblsp groundnut oil, plus extra for greasing, grated rind of 2 lemons , plus 2 tblsp lemon juice, eggs plus 2 egg whites, caster sugar, fresh rosemary, plus extra to decorate

polenta, plain flour, baking powder, salt, thick natural yoghurt, sunflower oil, plus extra for greasing, lemons , zest of, grated, lemon juice, eggs, egg whites, caster sugar, fresh lavender flowers, fresh raspberry, to serve

all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, ice water, grappa or rum, golden raisins, cooled prepared polenta (leftover or made by following procedure for basic polenta, follows, using 1/2 cup cornmeal or instant polenta, 2 cups water, and 1/2 tsp salt), two 8-oz packages cream cheese, softened, sugar, whole large eggs, egg yolk, vanilla, cinnamon, sugar, water, pine nuts, toasted, vanilla

sugar, water, red wine vinegar, freshly squeezed orange juice, freshly squeezed grapefruit juice, brown chicken stock , recipe follows, potato, peeled and cut into 8 even pieces, dry yeast, warm water, flour, eggs, beaten, salt, pork fat, softened, oranges , segmented and peel coarsely chopped, grapefruits , segmented and peel coarsely chopped, unsalted butter, extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems

extra-virgin olive oil, red onion, thinly sliced, gaeta olives, pitted but left whole, peeled tomatoes , juices drained and set aside for another use, tomatoes cut into 1/2-inch strips, salt, eggs, basil , cut into chiffonade, caciotta, freshly grated

onion, coarsely chopped, whole sprig parsley, plus 1 sprig, chopped, garlic , smashed, white wine vinegar, tomatoes, chopped, basil leaves, finely chopped, eggs

white or black truffle, shaved, parmigiano-reggiano, grated, plus more for garnishing pasta, fresh sheep s milk ricotta, spinach, blanched, drained and chopped, scant pinch nutmeg, salt and white pepper to taste, recipe basic pasta dough , recipe follows, very fresh eggs, butter, melted and kept warm, flour, eggs, extra-virgin olive oil

extra-virgin olive oil, onion, coarsely chopped, parsley, left whole, plus 1 sprig, finely chopped, mint leaves plus 12 more, for garnish, garlic, crushed, white wine vinegar, san marzano tomatoes and their juice, crushed by hand, fresh basil leaves, finely chopped, eggs

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

unsalted butter, onion, finely chopped, carrot, finely chopped, rib celery, finely chopped, salt and pepper, pork sausage, ground, chicken gizzards , hearts, and cockscombs, ripe tomatoes, seeded and chopped, young parmigiano-reggiano, grated, dried mushrooms, soaked to rehydrate, squeezed dry, and chopped, soft polenta , recipe follows, water, salt , or to taste, polenta or cornmeal, stracchino , cut into cubes

tomato-seafood sauce, butter, onion, chopped, garlic, minced, celery stalk, minced, olive oil, minced fresh parsley, cubes fish-flavored bouillon cubes, dry red wine, canned diced tomatoes, white sugar, cayenne pepper, paprika, mixed frozen seafood, squid, cleaned and cut into rings and tentacles, salt and pepper to taste, polenta, water, coarse polenta (not instant ), baby spinach leaves, grated parmesan cheese, shredded mozzarella cheese, garlic salt to taste, vegetable mix, olive oil, red onion, diced, zucchini , cut in half lengthwise then into 1/4-inch slices, cremini mushrooms, sliced, balsamic vinegar, sea salt and pepper to taste

polenta (not instant - goya corn meal is really good with this receipe - or you can use imported ), water or 5 cups broth, salt, butter

red bell peppers , suitable for stuffing, garlic cloves, minced, green onion, chopped, zucchini, diced small, olive oil, roma tomatoes, diced small, fresh minced basil, drops balsamic vinegar, salt, pepper, cooked polenta or 1 (1 lb) package pre-, cumin, shredded mozzarella cheese, parmesan cheese, paprika

hot italian sausage (casings removed if present), chopped red sweet peppers (2 medium), chopped green sweet peppers (2 medium), chopped onion (1 medium), garlic clove, thinly sliced, stewed tomatoes, drained, salt, ground black pepper, instant polenta, water, salt, instant polenta, grated parmesan cheese (2 oz)