Rice & Pollenta
Below are our 7 articles in the 'rice & pollenta' category:
The rich rewards to be gained from a well constructed risotto are not difficult to attain. Assemble some basic kitchen equipment, follow some simple rules and it is very difficult to go wrong. ...
Rice has risen to become as much a part of the Italian eating tradition as pasta. Both the short- and long-grain varieties are utilised in some of the country's most famous recipes, whether as ...
Polenta has been a staple of the rural northern Italian diet for hundreds or years. What could be a simpler source of nutrition than yellow cornmeal ground from the maize crops that grows in such ...
Like its kitchen cupboard companion, dried pasta, risotto rice should be viewed as a blank canvas upon which build to build striking layers that will excite the tastebuds. A previous section ...
Trust the rich, decadent Milanese to have to go one better than anyone else. At least that is how many people in the south of Italy would view the addition of saffron, or zafferano, to one of ...
A serving of plain polenta, perhaps seasoned with salt and black pepper, may be enough for the more conservative palates but in truth yellow corn meal really does benefit from added ingredients to ...
The view of cooking being more of an art than a science has become rather fashionable in the past five years, not least through the work of Heston Blumenthal and his team at the Fat Duck in ...
