You'll be amazed by the deliciousness of polenta and cavolo nero crostini. A perfect pairing. Have you ever tried cavolo nero pesto? A winter alternative to the typically summery Ligurian basil pesto. It's a perfect pesto for pasta, but it's also delicious on bruschetta, or even better, on polenta.
If you do as I've suggested several times, you'll have plenty of polenta slices in your freezer. I'll say it again: when you make polenta, make plenty. Let the leftovers cool, cut them into slices, and place them in the freezer, spread out on a tray lined with parchment paper. Once they're frozen, you can put them all together in a bag and keep them in the freezer, ready to use. It's very convenient to always have some on hand, because they're delicious with sautéed vegetables, cured meats, or cheese. Plus, you don't even need to fry them; you can simply roast them in the oven. Follow me and I'll show you how.
Ingredients for 6 people
For the polenta:
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200 g of polenta flour
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200 ml of water
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200 ml of milk
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30 g of butter
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extra virgin olive oil
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salt
For the pesto:
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1 kg of black cabbage
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1 medium white onion
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1 clove of garlic
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50 g of fresh pecorino cheese
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extra virgin olive oil
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salt
Preparing the polenta:
Bring water, milk, butter and salt to the boil.
Add the flour, stirring with a whisk. Cook for 40 minutes, adding more water or milk if the consistency is too thick.
Once cooked, pour a 3 cm layer of polenta into a well-oiled baking pan and leave to cool.
Cut the polenta with a small knife into small shapes as desired, then fry in a pan with olive oil until golden brown on both sides.
Keep warm.
Preparing the pesto
Heat a little oil in a pan, then add the finely chopped onion and garlic. Add the cabbage, previously cleaned and washed, and trimmed of the toughest, thickest ribs.
Let it simmer for 5 minutes over medium-low heat, then add 1 glass of hot water, salt, pepper, cover and cook for 15-20 minutes, taking care to add more hot water if necessary.
Set aside a few cooked leaves for garnish. Blend with oil and grated fresh pecorino cheese.
Pour a spoonful of pesto on the bottom of the plate, place 2 or 3 slices of still-warm polenta on top and garnish with cooked cabbage leaves.
WINE PAIRING
DIADEMA AURUM COLATUM IGT TUSCANY
AURUM COLATUM
The highest expression of Sangiovese blends perfectly with the excellent production of Cabernet Sauvignon and Syrah, producing a wine rich in elegance, structure, and complexity, a worthy representative of the best Tuscan tradition.
TASTING NOTES
A deep but not impenetrable purple color, it releases notes of cassis, lily of the valley, and blackberries, centifolia rose and candied violet, nuances of lavender and Tuscan lavender, and a touch of mustard and black pepper to give it all its rhythm. The palate is smooth and well-defined. Structure and fruit complement spicy and balsamic notes. A modern wine with firm and affable tannins. The finish melts into sweetness while maintaining the intriguing prospect of further aging.