THE FLAVORS OF TRADITION AND THE PDO CHIANTI CLASSICO OIL: YELLOW FLOUR WITH TURNIPES AND BITTER WILD ROOTS

Polenta is one of the cornerstones of northern Italian peasant cuisine, but not only. It was always present in the kitchens of country houses because it was tasty, nutritious and gave a feeling of satiety, excellent too eaten alone seasoned with fresh oil, which enhanced its aroma and flavor cob flavor. One of the traditional Tuscan recipes is yellow farinata with turnips and I bitter field radicchio. To bring out the best from these ingredients simple but full of flavor there is nothing better than PDO Chianti oil Classic with culinary ideas from Silvio Cortigiani.

In winter, harvested the turnips growing in the garden, the bitter radicchio of field and the onion were placed in the pot placed on the wood stove and when they were cooked to perfection the flour was added yellow corn, stirring it well so that it does not form lumps and it was served on plates with good oil from the latest harvest.

What was left over, the next day, was spread out in a greased pan of oil and left to heat up by frying or cut into slices and roasted on the kitchen plate. Arranged hot on the plate, it is seasoned with abundant PDO Chianti Classico oil which comes into contact with the hot slice of farinata best released all its fruity aromas.

Even today you can reproduce this timeless recipe, to warm yourself up in the winter months making the most of all the goodness of tradition and of Black Rooster products.