Polenta is an incredibly versatile dish from northern Italy (but it's also traditional in parts of central Italy) and is usually made with cornmeal, although there are many forms and variations. In the old days it was linked to poverty but, as we know, “i piatti poveri” ("poor dishes") are the often the yummiest! In Roman times, polenta (or as they called it, pulmentu) made with other cereals was the staple of the Roman Legions, who would eat it either as a porridge or as a sort of hard cake. Today, polenta is often featured by renowned chefs throughout the world and has become a gourmet delicacy.
Participating members will learn to prepare polenta the traditional way. Be ready as we will need strong arms to stir and stir and stir… We will also make three different sauces: porcini mushrooms, gorgonzola, and meat-based (ribs). Marielle and Maurizio have kindly opened their home for this event. “Apprentice polenta makers” will work under the expert eye of chef Maurizio!
When: Thursday, October 27, 2016
Time: 6:30 p.m.
Where: CCR members’ private residence, Appio-Latino area; exact address sent ot confirmed participants
Cost: CCR members €10, non-members €15; includes meal.
BYOW: preferably a strong-bodied red wine.
RSVP: canadarome@gmail.com ATTN Marielle.
Note: Book early, as space is limited.
