{"id":3204,"date":"2022-06-01T16:10:46","date_gmt":"2022-06-01T14:10:46","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=3204"},"modified":"2026-02-27T17:01:24","modified_gmt":"2026-02-27T16:01:24","slug":"calzagatti-fried-polenta-with-beans-and-chards","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/calzagatti-fried-polenta-with-beans-and-chards\/","title":{"rendered":"Calzagatti: polenta fritta con fagioli e bietole"},"content":{"rendered":"<h3 class=\"wp-block-heading has-text-align-center\"><em>Quanti piatti si possono <\/em>&#8220;<em>fare\" con la<\/em> <em>polenta<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 20 pezzi \u2013 4 porzioni (costo circa 2,5 \u20ac pp)<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sale<\/li>\n\n\n\n<li>150 g di farina per polenta<\/li>\n\n\n\n<li>1 litro di brodo vegetale<\/li>\n\n\n\n<li>40 g di Parmigiano Reggiano<\/li>\n\n\n\n<li>40 g di burro<\/li>\n\n\n\n<li>un mazzetto di spinaci o bietole <\/li>\n\n\n\n<li>4 fette di prosciutto<\/li>\n\n\n\n<li>150 g di fagioli secchi, gi\u00e0 lessati<\/li>\n\n\n\n<li>Olio di semi di girasole EV per friggere<\/li>\n\n\n\n<li>8 cucchiai di salsa di pomodoro<\/li>\n\n\n\n<li>Paprica  <\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>Non posso dire che la polenta mi piace. Odio la sua consistenza omogenea e quindi ci provo a aggiungere ingredienti pi\u00f9 solidi oppure farla croccante friggendola.<\/p>\n\n\n\n<p>La prima cosa che dobbiamo fare per preparare una polenta perfetta \u00e8 NON leggere le indicazioni scritte sulla confezione. Le fabbriche alimentari per promuovere i loro prodotti e presentarli come facili e veloci da preparare, suggeriscono di cuocerli meno del tempo effettivamente necessario. La polenta specialmente ha la brutta fama di essere una preparazione \u00a8faticosa\u00a8, quindi cosa \u00e8 pi\u00f9 facile per le aziende che abbassare la quantit\u00e0 di acqua necessaria e di conseguenza diminuire i tempi di cottura?   <\/p>\n\n\n\n<p>Quindi la polenta deve essere cotta con acqua equivalente almeno 6 volte a la quantit\u00e0 di farina. E ancora meglio se preparata con brodo, al posto dell'acqua. <\/p>\n\n\n\n<p>La polenta va, inoltre, arricchita con ingredienti aromatici, non dimentichiamo che \u00e8 farina di mais e niente di pi\u00f9. Quindi, burro o olio, prosciutto o pancetta, parmigiano o grana, erbe aromatiche, spezie, funghi e verdure renderanno la vostra polenta circa 1.543 volte migliore.<\/p>\n\n\n\n<p>Per prima cosa dobbiamo far bollire l'acqua, minerale o filtrata ovviamente. O, ancora meglio, il brodo, come ho fatto io. Saliamo il liquido leggermente e iniziamo ad aggiungere la polenta, mentre contemporaneamente mescoliamo con la frusta. Portiamo a bollore e abbassiamo subito la fiamma. Continuiamo la cottura e mescoliamo la polenta fino a quando il liquido non sar\u00e0 assorbito dalla polenta. Poco prima della fine della cottura, aggiungiamo gli ingredienti aromatici: formaggio, burro, prosciutto, come abbiamo fatto oggi, ecc. Controlliamo la salatura e aggiungiamo, se vogliamo, qualcosa di piccante.<\/p>\n\n\n\n<p>Poi abbiamo almeno 3 opzioni:<\/p>\n\n\n\n<p>a) Consumare la polenta \u201cliquida\u201d come contorno. In questo caso \u00e8 meglio non aver aggiunto il prosciutto<\/p>\n\n\n\n<p>b) Versare la polenta in una teglia capiente e aspettare che si raffreddi completamente. Tagliamo quindi la polenta a pezzi e la mettiamo alla griglia<\/p>\n\n\n\n<p>c) Preparare le crocchette di polenta fritte. Aggiungiamo dei fagioli gi\u00e0 lessati, facciamo bollire anche le verdure in foglia, le scoliamo bene e le tagliamo a pezzetti.<\/p>\n\n\n\n<p>Quando la polenta \u00e8 pronta e prima che si raffreddi, mescoliamo accuratamente i fagioli e le verdure a foglia e stendiamo il composto in una padella a raffreddare. <\/p>\n\n\n\n<p>Una volta che la polenta si \u00e8 completamente raffreddata, tagliamo il composto ottenuto a pezzetti della dimensione di una crocchetta e li friggiamo in olio di semi di girasole caldo a 190 gradi, fino a doratura.<\/p>\n\n\n\n<p>Una piccola porzione di salsa di pomodoro (mescoliamo la \u201cpolpa\u201d di pomodoro con sale, paprica e olio) aggiunge colore, acidit\u00e0 e freschezza alla nostra preparazione. Serviamo subito. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Calzagatti-21-1024x683.jpg\" alt=\"\" class=\"wp-image-7819\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Calzagatti-21-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Calzagatti-21-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Calzagatti-21-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Calzagatti-21-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Calzagatti-21-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Calzagatti-21-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Calzagatti-21-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Calzagatti-21.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>This dish with the strange name (calzagatti means cat&#8217;s socks) is a way Italians &#8220;recycle&#8221; polenta ingredients for 20 pieces &#8211; 4 servings (cost about&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/calzagatti-fried-polenta-with-beans-and-chards\/\">Continue reading<span class=\"screen-reader-text\">Calzagatti: polenta fritta con fagioli e bietole<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":7818,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[484],"tags":[1101,522,1127,1125,1123,1126,1124,553,934,656,653,493,1099],"class_list":["post-3204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-beans","tag-butter","tag-emilia","tag-grana","tag-leaf-vegetables","tag-modena","tag-parmigiano","tag-pepper","tag-polenta","tag-prosciutto","tag-salt","tag-stock","tag-swiss-chards","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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