Baked polenta with artichokes and fish sauce. Looking for a unique dish, tasty and easy to prepare? Maybe even healthy, fish and seasonal vegetables? SS: a timbale of polenta and inside hiding a heart of squid sauce, shrimp and artichokes. Golden and crispy outside, in soft and creamy, with a rich red sauce using fresh fish and seasonal vegetables, my beloved artichokes. If you want to overdo, serve it with a salad of lamb's lettuce or Romaine lettuce and satisfying dinner!
Ingredients for 4 people (for a rectangular Pan about Xxxto XXX centimeters):
- 250 grams of polenta
- 50 grams of grated parmigiano Reggiano PDO
- 40 grams butter
- 5 medium-sized squid, already cleaned
- 400 grams of shrimp, already cleaned
- 4 artichokes
- 500 ml of tomato puree
- a clove of garlic
- chopped parsley as required
- salt to taste
- a piece of fresh chilli (Optional)
- 8 Tablespoons extra virgin olive oil
- half a glass of dry white wine
- a little butter and bread crumbs for the bread pan
- a little oil for finishing
Prepare the polenta by following the instructions on the package. Once cooked, mantecarla with butter and Parmesan cheese and spread it on a sheet of parchment paper to a thickness of about one centimeter in height so that it can then draw two rectangles the size of your baking sheet.
For fish and artichokes, cut the squid into rings or into thin strips, as Favorites. Put into a pan 6 Tablespoons extra virgin olive oil, the small piece of chili pepper, the garlic and Brown, then add the calamari. Saute over high heat for a minute and add wine. Allow to evaporate the alcohol part and add the tomatoes and half of the parsley, finely chopped. Add salt and cook covered over low heat for 30 minutes. When the sauce will be thick, turn off the heat, combine the shrimp and parsley advanced, stir and allow to stand.
Clean the artichokes by removing the ends, the tough outer leaves, the internal barbette. Cut them in half and soak them for 15 minutes in water acidulated with lemon juice, then cut them into quarters and eighths. Sauté for 3 minutes over high heat in a pan with two tablespoons of remaining oil, season with salt, pepper and set aside: must remain crunchy.
Preheat oven to 200 degrees ventilated. Lightly grease the baking tray and sprinkle with bread crumbs. Place on the baking sheet a rectangle of polenta (try to cut it down to size, otherwise divide into two plates for handling it better), cover it with Squid and shrimp sauce, then add the artichokes fried and finally cover with the second rectangle of polenta. Brush the surface with a little oil and bake for 15 minutes or until the surface is golden and crispy polenta.
Let stand the flan for a few minutes before serving.
THE PAIRING: We go to Puglia and, in particular, Salento to choose the combination in this recipe. “Two Palms brut” is the wine that we recommend: a classic method produced by Cantine Due Palme, in Cellino San Marco. This Rosé, made from the Negroamaro grape, scent of red fruit and bread crust, the palate is balanced and persistent.