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With the happily increasing food culture that has been enriching our tables, I feel a post on “polenta” , a side dish and often main plate from northern Italy, could interest many of our hunters and cooks in the U.S.A. Polenta is the staple of every northern Italian kitchen cupboard, and as the Fiocchi Family is from Lecco we eat a lot of it!
Polenta is de facto a heavenly accompaniment to practically all Game.
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This simple to prepare salt is ideal for white meats and fish. It will give your dish a fresh and interesting flavour even when you need
to cook in a rush! You can store it in a sterilized glass jar for up to 18 months, and even put it in small bags as a gift to friends and familybecause it smells wonderfully.
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Directly from the italian traditional kitchen this is really a great dish to prepare, quick and easy but will be loved by all in the family. It is the favourite of our family for sure!
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Here is a quick but very tasty recipe, for all of you that either will have some turkey leftover meat, or will not have, for any reason, the possibility to share your meal with enough people to cook a whole bird.
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OWe love this simple and tasty recipe for Doves. It comes from the italian region of Umbria (in the center of the "boot"), we hope you will enjoy it as much as we do.
