Asparagus and Peppers With Polenta
from Nick Stellino
If you don't have time to make
Nick Stellino's broiled polenta,
you could also serve the asparagus
and peppers over pasta.
Yield: Makes 4 Servings
Ingredients:
1 recipe broiled polenta (see link)
4 tablespoons olive oil
1 pound asparagus, thin stalked, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch dice
4 garlic cloves, thickly sliced
4 tablespoons chopped shallots
6 ounces shiitake or button mushrooms, sliced
1 tablespoon chopped fresh Italian parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
¼ teaspoon red pepper flakes
½ cup white wine
½ cup canned chicken broth or homemade chicken stock (see link)
½ cup sliced oil-packed sun-dried tomatoes
½ teaspoon salt
¼ teaspoon black pepper
1. Prepare the broiled polenta and keep
warm in the oven.
2. Heat the oil in a large sauté pan set
on medium-high heat until sizzling,
about 2 minutes.
Add the asparagus, bell pepper and garlic
and cook until they begin to brown, about
2 to 3 minutes.
Add the shallots, mushrooms, parsley, basil,
thyme and red pepper flakes and cook until
the shallots are soft and translucent
and the mushrooms are limp, about 2 to 3 minutes.
Pour in the wine, chicken stock, sun-dried
tomatoes, salt and pepper.
Bring to a boil, reduce the heat and simmer until
the liquid is reduced by half, about 5 to 8 minutes.
3. To serve, spoon the vegetables onto serving plates
and top with triangles of broiled polenta.
~~~ Nick Stellinos Polenta
To make broiled polenta, cook 1 recipe of
polenta and spread in a greased 9 x 9-inch
baking pan and set aside for at least 30
minutes until firm.
Sprinkle the top with 4 tablespoons of grated
Parmigiano Reggiano cheese.
Place under the broiler for 7 to 10 minutes,
until the cheese is melted and lightly browned.
Cut into 4 squares and then cut each square
in half to make 2 triangles.
Yield: Makes 4 Servings
Ingredients:
4 cups water
1 teaspoon salt
1 cup cornmeal or polenta
1. Bring the water and salt to a boil in
a 3 to 4-quart saucepan.
Slowly stir in the cornmeal with a whisk
to avoid lumps.
Once the cornmeal has all been whisked in,
begin stirring with a long-handled wooden
spoon. (The polenta may spatter, so wear
an oven mitt to protect yourself from burns.)
2. Turn the heat down to medium and stir
continuously for 30 to 40 minutes until the
polenta is thick and comes away from the sides
of the pan.
Serve immediately.
~~~ Nick Stellino's Chicken Stock
The stock will keep up to 4 days refrigerated
and for 1 month if frozen.
Yield: Makes 3 quarts
Ingredients:
1 (3-pound) chicken, without the liver
2 small carrots, peeled
2 celery stalks, cut into 2-inch pieces
2 medium white onions, quartered
1 small fresh rosemary branch, about 4 inches,
or ½ teaspoon dried rosemary leaves
3 springs fresh Italian parsley
10 leaves fresh basil
3 springs fresh thyme or ½ teaspoon dried thyme leaves
1 tablespoon black peppercorns
2 eggs, well beaten, egg shells reserved
1 cup white wine
¾ tablespoon salt
3 ¼ quarts water
1. Place all the ingredients, including the
egg shells, in a large stock pot and bring
to a boil.
Reduce the heat and simmer, with the cover
slightly ajar, for 2 hours.
Skim any foam that rises to the top every minutes.
2. Remove the chicken and set aside to use in another
recipe.
Strain the stock through a fine sieve lined with
cheesecloth.
Place in the refrigerator until the next day.
All the fat will rise to the top, harden and become
solid white. Skim if off and discard.
Adapted from Cucina Amore by Nick Stellino: Doubleday; Copyright 1995 West
175th Enterprises, Inc
Adapted from Nick Stellino's Glorious Italian Cooking: G.P. Putnam's Sons;
Copyright 1996 West 175th Enterprises, Inc.
Brought to you by allfood.com
Adapted from Nick Stellino's Glorious Italian Cooking:
G.P. Putnam's Sons; Copyright 1996
West 175th Enterprises, Inc.
Brought to you by allfood.com
--
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