From Bergamo. Polenta e cüní. This is the most common Sunday lunch in Bergamo, and is one of the dishes I miss from my time living there. The are many variations on the recipe. This one comes from Slow Food Italy. Serves 4
Polenta cuni ingredients
1 rabbit, cut into portions
50g lardo, guanciale or fatty pancetta
2 glasses of dry white wine (Slow Food recommends Valcalepio)
4 sage leaves
1 sprig of rosemary
Put the rabbit in a pan large enough to contain it in a single layer. Place over a high heat for a few minutes to completely dry out the pieces.
Polenta cuni lardo
Reduce the heat a little and add the lardo, butter, clove and sage. Brown the meat.
Polenta cuni browning the rabbit
Add the wine and let it evaporate, stirring from time to time.
Polenta cuni with wine
Reduce the heat to low, cover and continue cooking until the rabbit is tender. There shouldn’t be a lot of liquid while it’s cooking, but if it looks like drying out, add a little stock. The cooking time will vary according to the rabbit, but it will be at least two hours, maybe longer.
About five minutes from the end of cooking, add the remaining butter and the chopped rosemary. The rabbit should be quite dry, almost crispy on the outside, and moist on the inside.
Serve it with polenta made according to the instructions on the packet. If I don’t have a polenta machine available to stir it, I usually use the quick cooking variety. A lot of Bergamasci regard this as a heinous crime though 🙂
Involtini di verza. This is a good winter dish. There are many versions, but I prefer this one because the stuffing is not so heavy as it contains rice and chopped cabbage rather than all meat. It can be served as an antipasto or a second course, but it is quite substantial, so it is probably better as a second course. Serves 6
Remove the tough central rib from 12 cabbage leaves.
stuffed cabbage removing stalk
Blanch the leaves in abundant boiling water. Take 150g of the more tender centre of the cabbage and chop finely.
stuffed cabbage cooking filling
Melt the butter in a pan and fry the carrot, celery and onion gently for about 15 minutes. Be careful that they do not brown. Increase the heat and add the rice and “toast” for 2 or 3 minutes. Add the white wine, the sausage and the chopped cabbage. Stirring constantly wait until the liquid has been absorbed. Add a ladle of the hot stock and wait for the liquid to be absorbed. Continue using the standard risotto method until the rice is cooked. Mix in the parmesan.
stuffed cabbage filling rolls
Take a cabbage leaf and place a couple of tablespoons of the mixture on each one.
stuffed cabbage filled roll
Roll the leaf up to make a compact parcel. Hide the open seam underneath.
stuffed cabbage ready for the oven
Cover the base of a casserole with little olive oil and half a ladle stock. Arrange the cabbage rolls in the dish. Cover the dish with melted butter and parmesan.
Stuffed cabbage finished dish
Bake at 200°C for 15 minutes, finish off under the grill for 5 minutes. Let the rolls rest for 10 minutes and the serve.
Plum Cake. You see this cake all over Italy. It is a type of sponge cake, baked in a loaf tin, similar to what is known as a loaf cake in the UK. In my opinion Italy does most things to do with food extremely well. One possible exception is breakfast. It is usually just coffee and some variety of cake. The coffee is very good though 🙂 This is a very common breakfast cake. I haven’t translated the name. It always appears in English, although the pronunciation is more ploomcake. It never, however, contains plums, or indeed any other kind of fruit. I have asked around, but nobody has any idea how it got its name. If anybody knows, please let me know.
200g icing sugar
4 eggs, seperated
200g unsalted butter
200g 00 flour
1 tsp baking powder
A few drops of vanilla essence
A pinch of salt
Plum Cake ingredients
Beat the butter together with the sugar using a wooden spoon.
Plum Cake butter and sugar
When they are combined, add the egg yolks and continue beating until you get a smooth mixture.
Plum Cake egg yolks
Whip the egg white, together with a pinch of salt, with an electric whisk until you get stiff peaks.
Plum Cake egg whites
Gently fold in the egg whites, into the egg yolk mixture.
Plum Cake flour
Gently fold in the flour, baking powder and the vanilla essence.
Plum Cake ready for the oven
Grease a large loaf tin with butter and dust with flour. Pour in the mixture.
Plum Cake finished dish
Bake at 170°c for 40-45 minutes. When a skewer inserted into the middle of the cake comes out clean, it is ready.