Ingredients for 4 people
Cook for one hour:
1 kg¬†Organic fine-ground¬†Wholemeal Maize Flour
3 l water
1 l milk
50 g butter
Boil for one hour water, milk, butter and salt.¬†Add organic corn flour, making sure that no¬†lumps are formed (use a whisk).
Stir frequently to prevent it sticking, this organic¬†flour tends to stick to the bottom of the¬†pan more quickly.
Once cooked, place in an oiled mould and let¬†it sit for a few minutes.
Meanwhile, arrange the dish with Eggplants¬†and slices of Juniper Lard as in the picture.
Overlap the mould of polenta, dig a small hole¬†and insert the fried Juniper Lard.
Garnish and serve.
FINE-GROUND ORGANIC¬†WHOLEMEAL MAIZE FLOUR
The Agricultural Farm Tenuta Castello¬†covers a surface of 320 hectares,¬†mostly dedicated to rice cultivation.¬†The remaining areas are devoted to¬†spelt, corn and poplars.¬†A family-run business: from the preparation¬†of the soil up to the harvesting,¬†processing and packaging.¬†Made from premium varieties of red¬†maize like Marano, Astico and Quattro¬†File, fine-ground to obtain not only a¬†good polenta but also for various other¬†recipes: desserts, focaccia bread,¬†normal bread or breadsticks. This¬†fine ground maize flour gives a harder¬†polenta that is more suitable for the¬†cakes of polenta that are served grilled¬†with various meat and game dishes.
VALLE D‚ÄôAOSTA JUNIPER LARD
The Juniper Lard is a typical product of¬†Valle d‚ÄôAosta pork curing.¬†Also called ‚ÄúLard Douce de Boursa‚ÄĚ
it is produced in St. Rhemy en Bosses¬†territory, where the famous PDO Jambon¬†de Bosses is produced too.¬†The cured pig‚Äôs fat is usually obtained¬†from the back of big animals, more¬†than 200 kg.¬†Cut into rectangular slabs, skin removed,¬†is then dry-spiced with salt¬†and juniper.
Differently from the more famous Lard¬†d‚ÄôArnad, the De Bosses juniper lard is¬†dry-salted, no brine is used, resulting¬†in a far less salty cured meat.
EGGPLANTS IN OLIVE OIL¬†WITH GARLIC AND BAY LEAVES
The name SI.GI. has been written in¬†the Gambero Rosso golden book of the¬†Italian Food Excellence The search for¬†and recoup of forgotten fruits. Organic¬†farming methods, which guarantee¬†the purity of raw materials. Natural,¬†manual processing that fully respects¬†seasonal cycles.¬†Traditional cooking methods such as¬†boiling in an open pot.. this is SI.GI.¬†Thanks to their work, long-forgotten¬†fruits and processes have been rediscovered.¬†These Eggplants are cut by hand to¬†avoid damaging the vegetable: the¬†knife is the only utensil that does not¬†damage the compactness and body of¬†the flesh, preventing it from becoming¬†mushy during cooking.¬†A special final product: compact, soft¬†and flavoured only with traditional aromas:¬†garlic and bay leaves.¬†These eggplants are good as a savoury¬†snack, tasty on bread and crackers,¬†and a great appetizer.