A recipe to amaze and entertain, where love for tradition and playful spirit intertwine. Here she is cold popcorn polenta, born from the idea of chef Dario Guidi. An unconventional preparation, but a lot simple to be enriched with aubergines, parmesan flakes and celery oil.
Ingrediants
- 300 g of popcorn
- 2 small purple long eggplants
- a few celery leaves
- extra virgin olive oil
- flaked parmesan
A funny recipe that will undoubtedly amaze your guests, especially when you tell how you made it. Also because the idea is so creative that there could not have been the hand of a chef, tied to traditions and at the same time with a playful spirit.
There cold popcorn polenta comes from the mind of the chef Dario Guidi, which with the family holds up the name of the prestigious Antica Osteria Magenes in Barate di Gaggiano, in the province of Milan, active since the 19th century.
What binds polenta and popcorn? main element with which they are made, the corn: the first is obtained from the cereal flour and the second from the grains. And it is precisely from here that the game starts: that of making a recipe with the same consistency and flavor of polenta from an unusual procedure, that is, by letting the popcorn be found in water, then sieved and “transformed” into a cream.
How to make this cold dish a proposal for a true gourmet? By adding the most popular seasonal vegetable, the eggplant, cut into cubes and roasted. Grating delottimo parmesan in flakes and, finally, seasoning everything with a drizzle of celery oil. Absolutely to try.
OTHER TASTY RECIPES: Green tomato extract with prawns and crispy black bread; Cold melon soup, burrata cream and macadamia nuts; Cold pea and avocado cream; Cold pepper soup, anchovy sauce and honey vinegar; Cold cod and potato cream
How to prepare: Cold popcorn polenta
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
5 min
- Time under salt
-
60 min
- Soaking time
-
4h
How to prepare: Cold popcorn polenta
Start preparing the cold popcorn polenta by soaking the popcorn in a large bowl for 4 hours, changing the water at least a couple of times to remove excess fat. Cut the aubergine into cubes, keep them in a bowl with the salt and let them rest for 30 minutes, so that the bitter water is lost.
Once the 4 hours have passed, carefully drain all the water with the help of a colander and blend the popcorn with the blender little by little.
You will have a thick sandy cream, not smooth, with the same flavor and consistency as a cold polenta. Then dedicate yourself to the aubergines: after eliminating excess water, toast them on the hot pan for a few minutes, on all sides. Keep aside. Lastly, prepare celery oil: wash the celery leaves and crush them with oil, in order to obtain a very liquid sauce. You can also blend them in the hand blender.
Make up the dish: put the popcorn cream as a base, add the aubergines and finally season with celery oil. Complete with parmesan flakes to taste. Serve it at room temperature.
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