Home » Polenta with broccoli with creamy taleggio cheese and quail eggs

Polenta with broccoli with creamy taleggio cheese and quail eggs

by Ada Parisi
5 min read

Other finger food: You may have guessed that I love these little delights where can be combined more flavors and you can eat in one bite or almost. And today I offer you these canapes green polenta, with broccoli, Garnish with creamy taleggio, quail eggs, nuts and broccoli. Get ready in a Flash: the Foundation can make the day before and heat them before serving. You'll see if you'll make a good impression!

Ingredients for 4 people (3 canapés per person):

  • 150 grams of instant polenta
  • 300 grams of broccoli
  • 30 grams of butter
  • salt and pepper
  • 3 tablespoons grated Parmesan cheese Dop
  • 120 grams of taleggio Dop
  • whole toasted hazelnuts as required
  • 150 ml of cream
  • 6 quail eggs

Clean the broccoli, wash and boil them in salted water. Set aside 12 small tops and spend the rest of the mixer, without discarding the cooking water. Pour in the water from cooking the broccoli vegetable passed to mixer, Add the butter, adjust the salt if necessary and cook the polenta for the time indicated on the package. Once soda, mix Parmesan cheese and spread it on a cutting board or on a sheet of parchment paper to a thickness of 2 centimetres. Let it cool completely and, with the help of a pastry rings or a stencil for cookies, get the disks that will be based at tartine.

For fondue, put into a casserole cream, bring it to a boil and then, over a very low heat, join the taleggio cheese, diced, stirring until the cheese has melted and thickened fondue. Boil the quail eggs and shell them, then divide each egg in half.

Preheat oven to 200 degrees, windy and warm the base of polenta for 5 minutes. Garnish each slice of bread with one tablespoon of fondue, half a quail egg, a cimetta of broccoli raab and toasted hazelnuts. Serve immediately.

THE PAIRING: A Rosso Piceno Doc is the wine that we recommend with this dish that is apparently a starter but, Actually, contains all the ingredients of a second hearty polenta, the egg and the Taleggio Dop. We chose Katharsis, label produced by the company agricola San Filippo, company that is based in Offida, Ascoli: a balanced wine with aromas of red fruit and a fair lasting taste.

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Silvia November 24, 2013 - 11:50

You always have great ideas! Simple but effective…

Good Sunday

Sicilians creative in the kitchen November 24, 2013 - 13:35

Thanks Silvia! And you're always careful and gentle! A hug and good Sunday, ADA


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