Friday, March 19, 2010

What's for Dinner? Antipasto Platter & Classic Pasta Bolognese

Antipasto Platter: Homemade roasted red/green/yellow peppers, My Nono's handmade sausage (pan fried to extract the fat), Roasted plum tomatoes, a Selection of Italian cheeses, homemade potato crisps, rosemary & olive oil crackers, Crispy fried polenta (as seen frying in the picture + recipe to follow).
Pasta & Bolognese: Spaghetti cooked al-dente and the sauce made of a ground turkey and a pure tomato sauce properly seasoned with s&p and spices.
And a salad :)

Crispy Fried Polenta:

1. Prepare one batch of creamy polenta.
2. Pour warm polenta into a glass loaf pan. Smooth the top, cover and refrigerate until set, a few hours or up to overnight.
3. Turn the polenta onto a cutting board. It should be completely molded into the shape of your loaf pan. Cut into ½- inch slices and dunk each square in flour and raw cornmeal.
4. Heat a grill pan with 1 inch of vegetable/grape seed (or another mild) oil until it is quite hot.
5. Place each slice in the oil and let it cook for about 10 minutes or until golden brown. Don't move the polenta around, though, or you'll disturb the browning process. Also, don't overcrowd the pan. Work in batches if necessary.
6. Flip and fry on the other side until done, about another 10 minutes. Serve hot and crispy and top with items from the antipasto platter.

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