Loretta Paganini School of Cooking
Chesterland
440-729-1110
www.LPSCInc.com
Corn Chowder
(Serve 8)
8 ounces Pancetta (Italian bacon) chopped
1/4 cup Extra Virgin olive oil
2 large onions, chopped
2 cloves garlic, minced
2 red peppers, diced
1 bunch green onions, chopped
¼ cup corn starch
2 teaspoons salt
1 teaspoon freshly ground white pepper
1/8 teaspoon cayenne
8 cups vegetable or chicken stock
4 cups red skin potatoes, chopped
4 cups corn kernels, fresh or frozen
2 cups heavy whipping cream
In a large stockpot over medium-high heat, cook the pancetta and olive oil until crisp, about 5 minutes. Add the onions, garlic, peppers and green onions and cook for 10 minutes.
Stir in the corn starch, salt, pepper, and cayenne and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and then simmer uncovered for 20 minutes, until the potatoes are tender.
Add the corn to the soup, then the cream. Cook for 5 more minutes, season, to taste, with salt and pepper.
Torta Di Polenta
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(Serve 8)
½ cup AP flour
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½ cup
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almond meal
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½ cup
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fine polenta, plus 1 tsp extra for dusting
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1 tsp vanilla sugar
Pinch salt
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1 tsp
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baking powder
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1 cup
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sugar, plus 1 tsp extra for dusting
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8 TBSP
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softened butter
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4
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egg yolks
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2
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eggs
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To serve:
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whipped cream
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1
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Preheat oven to 350 degrees Sieve flour, almond meal, polenta, vanilla sugar, salt and baking powder together in a bowl. Beat sugar and butter in the bowl of an electric mixer until pale and fluffy (2-3 minutes). Add yolks one at a time, beating well after each addition, then add eggs one at a time, beating well after each addition. Fold in flour mixture to just combine, then spoon into a buttered and floured 20cm-diameter cake tin. Smooth top, scatter over remaining sugar and polenta and bake until cake is golden and a skewer inserted withdraws clean (25-30 minutes). Cool cake slightly (10 minutes), then turn out and cool to room temperature on a wire rack.
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2
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Serve cake with whipped cream. Cake is best served on day of making.
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