header i-Italy

You chose: mushrooms

  • Polenta is a dish of boiled cornmeal. It may be consumed hot as a porridge or allowed to cool and solidify into a loaf, which is then baked, fried, or grilled. As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge), commonly eaten since Roman times. Before the introduction of corn (maize) from America in the 16th century, polenta was made with such starchy ingredients as farro, chestnut flour, millet, spelt, and chickpeas. Let's find out how to make polenta with mushrooms.
  • Grilled Polenta With Mushrooms and Ragù
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(November 30, 2016)
    This alpine recipe for grilled polenta and hearty mushrooms is designed to warm you down to your toes after an exhilarating day in the cold winter air.
  • Risotto ai funghi Recipe courtesy of Eataly
    Dining in & out: From Eataly Magazine
    Eataly Magazine(November 01, 2016)
    At Eataly, autumn's colorful foliage and crisp air mean one thing: the return of the season's best ingredients to the kitchen. These days, our chefs are especially loving this rich recipe for risotto ai funghi, or mushroom risotto, which calls for a mixture of wild and porcini mushrooms. The woodsy flavors of mushrooms pair perfectly with the al dente bite of rice to create the ultimate fall dish.