COOK RECIPES OF BERGAMO
POLENTA E OSEI
Ingredients: (for 4 persons)
1 lt of water
30 g of cooking salt
100 g of butter
0,2 kg of milk
650 g of flour
8 little birds
rosemary
3 leafs of sage
white flour
cream to cook
½ glass of white wine
Preparation
polenta: put in the pot ingredients: water, milk, butter and boilit. dissolve in the tegame all the yellow flour.Mix all on slow fire for H 1.45. Preparation
osei: Put in a tegamino butter rosmary and sage. Deep in flour the birds and put them into the pot where the butter has been melted. add a pinchof salt and half glass of white wine: when the wine is evaporated add the cream to cook and leave it on slow fire for 45 minutes.
CODEGHI E POLENTA
Ingredients: (for 6 persons)
12 small sausages
1 scallion
400 g of clean mushroom
1 glass of white dry wine
some leafs of sage or parsley
500 g of yellow flour
Preparation:
In a cauldron, possibly of branch, put 1.5 lt of water and a spoon of salt in it. Slowly pour the flour and melt it with a wood spoon. Cook it for 45 minutes until the sausages have lost a lot of fat. Put them in plate. Poured in the same container some with scallion,salvia,mushrooms and salt.After ten of minutes, add the mushrooms with the sausages with little white wine.continue to cook until you will have a restrict greavy. Serve the sausages with polenta, and with the greavy of mushrooms and sausages.
RISOTTO AL VALCALENIO ROSSO CON FAGIOLINI BORLOTTI ALLA BERGAMASCA
Ingredients: (for 4 persons)
160/180 g of rice
40 g of butter
30 g of butter
30 g of sausage
1 little trited branch of rosemary
1 onion
250 g of Valcalepio doc. wine
100 g of dripped borlotti beans stock
grana padano cheese
Preparation:
In a tegame melt the butter, add the trited roughly onion and the sausage ; when the onion will be gilded put the rice and toast it, wet it with the Valcalepio wine,maintain warm with the stock .before 5 minutes that the rice will be ready, add beans and the rosemary and little salt. When it is ready stir the rice with parmisan and butter.serve it. (www.dalmenweb.it)
TORTA DEL DONIZET
Ingredients:
160 g of butter
60 g of sugar
4 yokes
2 albumen
25 g of flour
60 g of potato flour
50 g of canofed apricots
50 g of canofed ananas
some drops of maraschino
1 bustina of vanilla.
Preparation:
Mounted the butter with 50 g of sugar,add yokes and amalgamate all. Moreover whip 2 albumens with the remained sugar and slowly incorporates them in the compound.Gradually add the flour, the fecola and therefore canofed of apricot and the pineapples with to the aromas of maraschino and vanillia. Butter a ring stamp and pour the paste in ,put in furnace (180° for approximately ) for 40 minutes. Cool down the cake, therefore put the sugar on the cake. (www.cookaronud.com)
POLENTA E OSEI (DOLCE)
Ingredients:
1 Daisy cake
To the filled and the covering:
300 g of almond paste
50 g of sugar liqueurs: alchermes, rum a white syrupy liqueur
½ spoon of chocolate in powder
jam of apricots
Preparation:
Prepare the paste Daisy following the normal prescription, then put the paste in a semispherical stamp, therefore the cake will have the shape of one polentona. After having cooked it, leave to cool down it, therefore remove half of it, spray the two halves with a little alchermes and rum and fill it with jam. In a half glass of water dilute a small quantitative of color vegetable and spray with a part of this water the sugar ;spread it then on one paper and leave it to dry. Wet the paste of almonds with other coloring, incorporate it perfectly;complete the job spreading it with matterello and cover with it the cake. With a sharp knife cut the paste at the base, leaving some a centimeter or two in more; turn over the cake. With a paint-brush wet with the liqueur all the surface of the cake, therefore cover it with the yellow sugar, pressing it .then put it on a plate. amalgamate with the remained paste of almonds the powder of chocolate and try to model three small birds; put them on the top of the polenta. In a bain-marie melt a spoon of jam and pour it on the birds.
