POLENTA DELLA NONNA LINA - Speciale 10.000 iscritti - la ricetta TRADIZIONALE - ricetta ORIGINALE

POLENTA • This video will remain in my heart for a long time, perhaps forever. A video that I believe is both moving and entertaining. Thanks to an extraordinary woman who wanted to put herself out there for the second time. A humble and simple woman who always believes she's inadequate, yet manages to amaze, despite her age. I want to thank you by giving you a video that exudes authenticity and, above all, spontaneity, without taking anything away from the polenta recipe, the protagonist (along with Grandma Lina) of this video. Thank you because we've become a strong and close-knit group, who appreciate what I create and share, who are always active, and who give me ever greater satisfaction as time goes by. What delicious thing are we preparing in this video, besides entertaining you? Well, polenta. A truly local food, typical of the Alpine region and northern Italy in general. Until a few years ago, in the South, no one even knew about this porridge made simply with corn flour (though the first polentas were actually made with oat, spelt, and rye flours, precisely because corn was still in America), but then again, in the North, there was no talk of pizza, burrata, or olive oil. Thanks to Grandma Lina, I've been able to convey to you the ruggedness of preparing this dish that has fed the Alpine population for hundreds of years. To prepare it in the most traditional way, you need a stove, but even a small fire would do, the ever-present copper pot, water, salt, and polenta flour, including bramata, storse, and the classic gialla. I fully understand that not everyone has the means to cook polenta in a pot due to the lack of a stove. Don't worry: polenta can be made easily in a traditional steel pot (though copper would be better for heat conduction) and will still be delicious and heavenly when paired with stew or ribs like my grandmother does, but it will lack that slightly smoky note that only a cauldron can impart thanks to the direct cooking in a wood-fired oven. Patience: there are many things I can't have or make; just imagine that aroma; it will soothe you and make you want to climb the mountains even more ;) The water for polenta, especially in the old days, was measured just right, resulting in a fairly consistent end result (not the soft and creamy one many like nowadays) precisely because when serving, it was cut with a cotton thread, not with spoons and ladles. This, in fact, required a clean cut, precisely to obtain slices quickly and easily, and these were accompanied with a piece of cheese or at most a thin layer of salami, although this was quite rare. In short, this polenta is a precious food that has made history, and even if it's now made almost "for sport," as Grandma Lina says, it's not the right time to forget it. In fact, offer it on these cold days, especially on Sundays, to take a step back, thinking about how little people once had and yet were happy with their lives. #polenta #corn #grandma VISIT THE BLOG FOR THE WRITTEN RECIPE. YOU WILL FIND ALL THE DOSES AND INGREDIENTS AND ABOVE ALL FURTHER ADVICE;) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - • B L O G : https://www.davidezambelli.com • I N S T A G R A M: @davide_zamby • F A C E B O O K: Davide Zambelli • V I D E O P R E C E D E N T E :    • CUPCAKE ALLA ZUCCA E CIOCCOLATO - perfetti...