WHOLEGRAIN RED RICE “ROSSO ROSETTA” POLENTA WITH VEGETABLES AND TALEGGIO CHEESE CREAM

Ingredients:

Servings 4

Ingredients:

For the Polenta:
160 g Melotti Wholegrain Red Rice “Rosso Rosetta” Polenta
1 litre Water

For the Vegetables:
1/2 Savoy cabbage
1 Black cabbage
1 Red Chicory
2 Carrots
Extra virgin olive oil, to taste
Salt and freshly ground black pepper, to taste
1 Garlic clove
Fresh aromatic herbs (optional, for garnish)

For Taleggio cheese cream:
150 g POD Taleggio cheese
80 ml fresh cream or full-fat milk
A pinch of freshly ground black pepper (optional)

How to prepare it:

Wash the black cabbage thoroughly, removing the toughest central stalks. Cut the leaves in large pieces. Wash the red chicory and the savoy cabbage, then cut them into wedges or large chunks. Peel the carrots and slice them into sticks. In a large pan, heat a drizzle of extra virgin olive oil with the garlic clove. Sauté the carrots and savoy cabbage for a few minutes over medium-high heat. Then add the red chicory and the black cabbage to the pan. Season to taste. Continue sautéing for 3 – 5 minutes stirring constantly until the vegetables are softened and grilled. In a pot, bring the litre of water to a boil. Slowly pour the red rice Polenta, whisking continuously to prevent lumps. Reduce heat to a simmer and continue whisking for about 12-15 minutes, until polenta thickens. Dice the PDO Taleggio cheese removing the rind to obtain a more delicate cream. In a small pot, gently heat the fresh cream (or the full-fat milk) over low heat. Add the diced Taleggio cheese with a pinch of black pepper (optional). Whisk continuously until the cheese is fully melted and the cream is smooth. Spoon a portion of warm polenta onto a plate. Top with the Taleggio cheese cream along with the sautéed vegetables. If preferred, pour or drop the Taleggio cheese cream over the vegetables. Finish with a drizzle of extra virgin olive oil and garnish with fresh rosemary or thyme, if liked.

 

BUON APPETITO!
Mamma Rosetta

How to prepare it:

Wash the black cabbage thoroughly, removing the toughest central stalks. Cut the leaves in large pieces. Wash the red chicory and the savoy cabbage, then cut them into wedges or large chunks. Peel the carrots and slice them into sticks. In a large pan, heat a drizzle of extra virgin olive oil with the garlic clove. Sauté the carrots and savoy cabbage for a few minutes over medium-high heat. Then add the red chicory and the black cabbage to the pan. Season to taste. Continue sautéing for 3 – 5 minutes stirring constantly until the vegetables are softened and grilled. In a pot, bring the litre of water to a boil. Slowly pour the red rice Polenta, whisking continuously to prevent lumps. Reduce heat to a simmer and continue whisking for about 12-15 minutes, until polenta thickens. Dice the PDO Taleggio cheese removing the rind to obtain a more delicate cream. In a small pot, gently heat the fresh cream (or the full-fat milk) over low heat. Add the diced Taleggio cheese with a pinch of black pepper (optional). Whisk continuously until the cheese is fully melted and the cream is smooth. Spoon a portion of warm polenta onto a plate. Top with the Taleggio cheese cream along with the sautéed vegetables. If preferred, pour or drop the Taleggio cheese cream over the vegetables. Finish with a drizzle of extra virgin olive oil and garnish with fresh rosemary or thyme, if liked.

BUON APPETITO!
Mamma Rosetta

Rosso Rosetta Rice Polenta

Wholegrain and with a sweety flavour, stone milled

Creamy and rich in fibers, ideal served with meat, vegetables and legumes. Naturally Gluten free 

This flour is the result of our Rosso Rosetta rice stone grinding and after 15 minutes cooking, you can eat a soft with a delicate taste Polenta. Our rice polenta is a genuine product thank to its artisan processing different from industrial technology which remove most of rice main nourishing qualities.