Ready in 20 minutes | for 3 people
A quick and easy yet spectacular fish first course, reminiscent of the aromas and flavors of Vicenza's tradition. Michelin-starred results guaranteed!
Ingredients
- 1 package of polenta with cod and onions Vicenza-style Arnaboldi
- 250g shelled peas (frozen)
- EVO oil to taste
- salt and pepper to taste
- pine nuts to taste
- marjoram or other aromatic herbs (to taste)
Preparation
Bring a pot of water to a boil, add a pinch of salt, and add the peas. Cook for about 5 minutes (they should remain nice and green). Drain the peas and let them cool, reserving a little of the cooking water and a few peas for garnish.
Transfer the peas to an immersion blender, add a drizzle of oil, a pinch of pepper, and a ladle of the cooking water. Blend until smooth. Using a fine-mesh strainer, filter the pea puree to obtain a smooth consistency free of impurities.
Meanwhile, prepare the Arnaboldi polenta alla vicentina Following the package instructions. In a saucepan, bring 800 ml of water to a boil with a knob of butter. Once boiling, lower the heat and pour in the contents of the sachet, stirring carefully to avoid any lumps. Cook until the water is completely absorbed.
Once the polenta is ready, pour it into individual molds (of your choice). Let it cool and solidify. This should take 6-7 minutes.
At this point, in a non-stick pan, toast the pine nuts over low heat for a couple of minutes.
Take a flat white plate, pour a ladle of pea puree into the center, and arrange the polenta flan on top. Finally, garnish with peas, toasted pine nuts, and a few marjoram leaves.
Recipe by
Danicucina
My name is Daniele, I live in Liguria, and my greatest passion is cooking. I started my blog DANICUCINA in 2012. Since then, I've learned to express myself through food and photography. I love traditional dishes, especially Ligurian cuisine, and experimenting with seasonal ingredients.
To learn more about DANICUCINA, visit her blog and social media pages:
