A culinary picnic in Italy: this delicate corn cream is ready in just 15 minutes. Served with a burratina and watercress on a crunchy baguette it is a real treat. try also this lentil cappuccino recipe too.
Ingredients
Appetizer For 4 people
½ onion
1 tablespoon of butter
230 g of corn kernels, drained weight
2 pinches of salt
coarsely ground cayenne pepper
2.5 dl of water
40 g of fine corn semolina, polenta 2 minutes
4 tablespoons of olive oil
4 120 g burratine
micro leaves or cress for garnish
Freind's kitchen recipes, skyr cake with blueberries.
How to proceed
Preparation: approx. 15 minutes
Chop the onion. Heat the butter and fry the onion. Add the corn kernels and fry them with the onion. Season with salt and cayenne pepper. Add the water and bring to a boil. Add the semolina all at once. Cook it for 2 minutes over low heat, stirring constantly. Add half of the oil and purée everything with the hand blender. If necessary, add a little water. Pass the corn cream through a colander and season with salt and pepper. Pour and spread the cream on the plates. Arrange a burratina and a few watercress leaves on each plate. Drizzle with the remaining oil. You may be interested to read homemade pomegranate liqueur / sago coconut cookies.
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