Easy Italian food

 

 

Brought to you by La cucina di Lele

 

Braised sturgeon in red wine

ServeSERVE TimeTIME EasyDIFFICULTY
4 1 h + Easy

Ingredients:

  • 600 gr. of sturgeon fillet
  • 1/2 garlic clove
  • 1 sprig of rosemary
  • 2 leaves of sage
  • 80 gr of sliced Parma ham
  • 50 gr. of sellery
  • 50 gr. of carrots
  • 80 gr. of onion
  • 300 ml. of red wine (good quality)
  • 60 gr. of butter
  • Salt and pepper

Method:

  • Clean and finely chop the herbs (rosemary and sage) and the garlic
  • Clean and finely chop the vegetables.
  • Cover the fish with the chopped herbs and the garlic, season with pepper and roll the parma ham around it.
  • Marinate the fish in the red wine for at least 3 hours.
  • After the fish has marinated, melt a little butter into a baking pan and gently fry the vegetables.
  • Place the fish into the pan and cook in the oven (200°) for 5-6 minutes, salt a little bit, pour the red wine (used before for the marinate) and keep cooking for 10 minutes.
  • When done, remove the fish from the pan and keep it warm.
  • In a food processor whip the gravy, put it on the fire and reduce it into a sauce.
  • Emulsify with some (very) cold butter.
  • Slice the sturgeon and serve with the sauce and some polenta.
PolentaPolenta is made with ground yellow or white cornmeal (ground maize) originally made with Chestnut meal in ancient times. It can be ground coarsely or finely depending on the region and the texture desired. 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 in Roman times and after. Early forms of polenta were made with such starches as the grain farro and chestnut flour, both of which are still used in small quantity today. When boiled, polenta has a smooth, creamy texture due to the gelatinization of starch in the grain, though it may not be completely homogeneous if a coarse grind or a particularly hard grain such as flint corn is used. Polenta was originally and still is classified as a peasant food. Sometimes topped with sauces, in the 1940s and 1950s polenta was often eaten with just a little salted anchovy or herring. The overreliance on maize as a staple food caused outbreaks of pellagra throughout much of Europe until the 20th century and in the American South during the early 1900s. Maize lacks readily accessible niacin unless cooked with alkali, which nixtamalizes it. Since the late 20th century, polenta became a premium product. Polenta dishes are on the menu in many high-end restaurants, and prepared polenta can be found in supermarkets at high prices. Many current polenta recipes have given new life to an essentially bland and simple food, enriching it with meat and mushrooms sauces, and adding vegetables, beans or various cheeses into the basic mixture.

 

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