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Polenta e Osei

  1. Put two leaves of sage on every thin slice of lard (both sides) and then put on the spit roast two pieces of ossocollo and six larks, alternating every piece with a slice of lard and so on.
  2. Turn on the fireplace and wait for about 15 min before laying the rods on the rotisserie, place the drip pan then moisten the spit roast with the extra virgin olive oil and go on with the low heat cooking.
  3. Wait for 30 min and  then remove the drip pan and sprinkle the spit roast with plenty of salt.
  4. Replace the drip pan and go on with the cooking for about 5-6 hours, moistening with a lot of extra virgin olive oil.
  5. Put the embers under the drip pan and fry lightly the polenta slices in the cooking oil.

Source: Archivio Consorzio Vicenzaè

 

Recipe

Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.

Ingredients

  • 18 larks
  • 600 g of ossocollo divided in 6 parts
  • 24 thin slices of lard
  • 48 sage leaves
  • 24 slices of polenta di mais Marano
  • Extra Virgin Olive Oil
  • Salt

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