Damn, so fresh ingredients, love the kitchen setup, old school copper pots, so simple, old world style, plating on a wooden board to share...genius. Love this guy!
Sometimes you can find those old-school copper parts on eBay for a decent deal. Do you want to get the ones with the tin lining. A lot of times you’ll need to have them re-tinned and polished, but it’s better than paying hundreds of dollars for them brand new
In the old days people had very little meat. Many families lived on polenta served with a sauce more or less like that where a single piece of sausage had been cooking. The polenta was spread on a huge wooden board like that, covered in the sauce and cheese and the single sausage piece was put in the center, then everyone started eating the polenta closest to where they were sitting: the one who ate faster and got to the center first, could have the sausage (Tutti a casa - Polenta). Here in Lombardy, instead, the really poor people would buy smallish smoked fishes. One would be hanged from a piece of string over the center of the table. The polenta (traditionally much harder than the spreadable one made by Gennaro here) would be placed directly below the fish, so that the heat and steam would dissolve some of the fats and salt from the fish and have them dripping on the polenta, then each member of the family would get a piece of the slowly cooling polenta and touch (just touch, if they tried to rub it the fish would swing away) the fish with it to collect even more flavor. After a whole week, on Suday the single fish would be taken down and divided amongst the family members.
I am 37, I want my great great great grand children to see Chef Gennaro and his passion for cooking, I hope these remain in archives or least I can do is learn and teach
Hi Gennaro, I recently made polenta fritta crocccante con rosmarino e sale for a dinner party (along with your wonderful focaccia) and was surprised how much everybody loved it. This will be my next polenta dish especially as I am now starting to grow gourmet mushrooms. Keep up the great videos, we love them.
WHY ARE YOU COOKING SOOOOO GOOD GENNARO??????? :D can you please make a random pasta recipe next? I loooooove pasta and i looooove you and your recipes ♥♥♥♥♥
This is comfort food at its best. It's probably swearing in church, but I always have some frozen mushrooms on hand just in case! I have everything else at home anyway, and without the pancetta it is also vegetarian. I love Italian cuisine and especially Gennaro´s way of presenting it to us.
Polenta is my favorite! All of my family are from Northern Italy. Polenta I can eat it every day. Gennaro, you make polenta perfectly. Your mushroom recipe sounds amazing. There are many ways. In the north, both of my Nonni, and myself now, sauté in olive oil, garlic, chili peppers, tomatoes, mushrooms, Italian parsley, white wine, seasoned with rosemary and sage. Then topped with Asiago cheese. Buon appetito!
So happy your on RU-vid. I have enjoyed watching you cook on telly for years. Everything you make looks so lovely and your a joy to watch. Look forward to watching more of your videos soon!
This is soo simple and soooooo good. Speechless. I also added a heap tea spoon of sun dried tomato paste. "My my my, why am I cooking sooo good!!!" :) Thanks Gennaro
Such lovely and easy dish... I have 11 different dried mushrooms at home stored - Just make your mix according to your day's taste... Oliveoil, butter and a hint of cream (scandiavian style)- Onions and garlic are must - I love chili, so some chinese chilioil, fresh and preserved chilies, but everything as seasoning... this doesn't see next day "Pot Season"...
I love you man as well thank you so much for your excellent recipe I hope to be able to try this and share it with my lovely wife. Food always taste best with those that you love. (P.S well done for making a wooden spoon)
ThisIsMyFullName they’re probably Ruffoni. Italian pans are usually copper lined with tin, whereas Mauviel pans are French pans lined with stainless steel. Ruffoni copper/tin pans probably cook better than the Mauviels, although with every decade or so of regular use, you need to get them re-tinned. There is nothing in this world like copper when it comes to heat conductivity
Looks like buttered grits (I LOVE BUTTERED GRITS, by the way !!!). Not sure if I've ever had Polenta before, but anything with edible mushrooms sound pretty tasty.
Kyle Hearnsberger Grits and polenta are the same thing. The are both ground up corn. One might be a finer grind than the other. I really enjoy watching Gennaro's videos of fast, delicious food. I make my own pancetta from the belly of my Berkshire hogs. I don't even waste my belly on bacon, since I can buy really good bacon, but Pancetta is very expensive per ounce.
Dan Morris That's awesome. Taught me something even I didn't know. That's really cool. I absolutely love grits. I don't think I'd ever had any HOME-made, but I love those instant-grits you can get in the store. I prefer them to be buttered grits and with bacon bits. :) Good stuff, there.
Polenta: 800ml Water 200g Polenta 1 nob Butter Pinch of salt 2 Tablespoons Parmesan Boil water, put the butter in and let it desolve and stir, stir stir and then stir in the polenta and graid 2 Tablespoons of Parmigiano Reggiano into the Polenta and stir Done!
Gennaro!!! why do you put the butter in the water and in the end when the polenta is ready? I only put it in the end.. I love u!! your recipes are great! kiss from Brazil!
