Ardes Recipe Book Slow Mixer Instruction Manual

Recipe Book

VALTIDONE STYLE POLENTA

Ingredients for the polenta:
(serves 4)

• 750 ml water.
• 250 g cornmeal.
• 30 g butter.
• salt.

Ingredients for the sauce:

• 500 g tomatoes.
• one onion.
• two cloves of garlic.
• two tablespoons of oil.
• one ladle of cubed stock (boiling).- one large ham bone.
• one bay leaf.
• 3 peppercorns and ground black pepper.
• one tablespoon of sugar.
• one knife tip of dried thyme.
• 75 g grated Parmesan.
• salt.

Pour the water into the ARDES automatic pot and bring it to a boil. Salt and start to sprinkle in the cornmeal gently with the engine running. Cook for at least 35 minutes over a relatively high heat.
Add the butter and stir in until it has completely melted shortly before it has finished cooking. Turn off the heat and cover the polenta that you will leave in the pot while preparing the sauce.
Peel the onion and garlic cloves, then chop the onion and crush the garlic with a little salt. Heat the oil in a saucepan, pour in the garlic and onion and brown them by stirring them with a fork. Add the tomatoes (peeled and diced) and cook for a further 5 minutes by stirring and mashing the tomatoes with the fork. Add the stock cube then add the ham bone, the bay leaf and the peppercorns.
Cover the saucepan, cook the sauce for half an hour, remove the bone and strain the sauce, which you will then transfer to another container. Add the sugar, a little ground black pepper and the dried thyme. Cover the bottom of a heated rectangular oven dish with a little of the sauce, sprinkle with grated Parmesan and arrange a layer of polenta; cover this with the sauce and sprinkle with grated Parmesan, then repeat this process until you have used all of the ingredients.
Pour all the remaining sauce onto the final layer of polenta, add a generous amount of grated Parmesan and serve.

SQUASH POLENTA

Ingredients:
(serves 4)

• 1 kg squash.
• 50 g dried mushrooms.
• 50 g butter.
• 3 cloves garlic.
• 8 slices polenta.
• 2 eggs.
• 2 tablespoons oil.
• one small onion.
• a handful of basil leaves, parsley,breadcrumbs and grated Parmesan.
• salt and pepper.

Brown the garlic and onion in the oil in an oven dish to which you have added 30 g of butter. Then stir in the mushrooms which had been left to soak in lukewarm water, then wash and chop with the parsley and basil.
Wait a few moments for the ingredients to release all of their flavours then add the boiled squash which has been passed through the vegetable mill.
Stir well and wait a few moments before removing from the heat and pour in two egg yolks.
Butter a rectangular baking dish, position the polenta slices, cover them with the the prepared squash, sprinkle with Parmesan and breadcrumbs and bake until the surface has turned golden brown.

POLENTA TARAGNA

Ingredients:
(serves 4)

• 2.5 l water.
• 400 g cornmeal.
• 400 g Branzi, Asiago or Fontina cheese.
• 200 g butter.
• a bunch of sage.
• a handful of salt.

Heat up the automatic ARDES pot into which you will have poured the salted water. Let the cornmeal incorporate once the water comes to a boil with the engine running,.
Make sure that the power cable does not come into contact with the gas stove flame. Leave to cook for 45 minutes.
Cut the cheese into 2 cm cubes and pour them into the polenta that will be left on the heat for a further five minutes.
In the meantime, melt the butter in a baking dish and add the bunch of sage that you will remove once it becomes golden.
Pour the melted butter over the polenta once it has cooked, and… bon appétit!

OVEN BAKED POLENTA

Ingredients for the polenta:
(serves 4)

• 750 cl water.
• 250 g cornmeal.
• salt.

Ingredients for the sauce:

• two onions and two cloves of garlic.
• 4 tablespoons of olive oil.
• 4 tablespoons of tinned tomatoes.
• 300 g minced beef.
• 250 cl of cubed stock (boiling).
• one bouquet garni.
• one tablespoon of sage powder.
• 1/2 tablespoon of dried thyme.
• a pinch of chopped rosemary.
• a bunch of parsley.
• freshly ground black pepper.
• margarine for greasing the oven dish.
• 75 g grated Parmesan.
• 40 g butter.

Bring the water in which you have put the salt to a boil and pour in the cornmeal. Cook by stirring for a minimum of 35 minutes over a relatively high heat.
Pour the polenta on the specially provided wooden board once it has finished cooking and flatten it out so that it is 1 cm thick. Prepare the sauce while it is cooling and firming up.
Peel the onions and garlic cloves, then finely chop the onions and crush the garlic with a little salt. Heat the oil in a baking dish, add and sauté the garlic and onion, but be careful not to let them brown too much. Add the minced beef, stir in the oil for five minutes, add the tinned tomatoes diluted in a little broth and stir in the remainder of the broth before adding the bouquet garni. Allow it to cook for around 15 minutes without covering the container, then add the salt, pepper, sage, thyme and rosemary to the sauce. Wash and chop the parsley, add it to the sauce and remove the container from the heat, keep it warm and put a lid on it. Cut the polenta, which has now cooled, into diamonds of approx. 5 cm per side and grease a high-sided, high- temperature resistant oven dish with the margarine. Assemble the first layer of polenta (diamond-shaped) and cover it with a little sauce and grated Parmesan, then repeat this process until you have used all of the ingredients. Finish with a layer of polenta and distribute small knobs of butter and grated Parmesan on the surface. Put it into the already hot oven on the middle shelf and leave it to brown for 15 minutes at a temperature of 180° C. Remove it from the oven and let it cool.

POLENTA AND ÖSEI

Ingredients:
(serves 4)

• 1.5 l water.
• 500 g cornmeal.
• 8 quails.
• 50 g butter.
• pepper, salt and sage.
• stock.
• half a glass of dry white wine.

Heat up the automatic ARDES pot into which you will have poured the water along with a handful of salt. Soak the cornmeal once it has come to the boil.
Cook by stirring for approximately 40 minutes from start to finish.
The polenta will be ready when it no longer clings to the sides of the pot. Pour it onto a serving dish and keep it warm.
Prepare the quails by removing their carcases and washing them well, and place a small sage leaf, a little salt and pepper inside each of them.
Brown the quails in the butter. Sprinkle them with a little white wine once they have turned golden brown. Allow them to evaporate then add a little hot broth. Wait until the quails have cooked, then arrange them in the centre of the polenta and pour their cooking juices over them. This recipe is a specialty from Bergamo.

HIGHLAND POLENTA

Ingredients :
(serves 4)

• 500 g cornmeal.
• 150 g Fontina cheese.
• one 250 g slice of cooked ham.
• 50 g dried mushrooms.
• salt and 50 g butter.
• half a glass of white wine.

Soak the dried mushrooms in hot water, wash them several times and roughly chop them, before putting them in a small baking dish with a knob of butter. When they have softened a bit, add the white wine, then let it evaporate. Add salt and stop cooking after
approximately 15 minutes. Cut the Fontina cheese and the cooked ham into cubes. Now prepare a polenta that is not too firm and add the mushrooms, cheese, ham and butter before removing it from the heat, and then cook it by stirring until the cheese has completely melted. Serve the polenta immediately in deep plates when piping hot.

OVEN-BAKED FONTINA POLENTA

Ingredients:
(serves 4)

• 250 g cornmeal.
• 300 g minced meat.
• 150 g Fontina cheese.
• 75 g butter.
• one sage leaf, basil and salt.
• one ball of Mozzarella.
• one onion.
• 2 ladles of stock.
• 4 tablespoons of oil.
• 2 table spoons of tinned tomatoes.

Brown the minced meat for 10 minutes in a baking dish using two tablespoons of oil and a knob of butter. Brown the chopped onion with the remaining oil, a knob of butter, sage leaves and basil in separate container. Add two tablespoons of tinned tomatoes diluted in two ladles of broth and cook for around 15 minutes. Then add the meat and the sauce, and cook for a further hour.
In the meantime, put 750 ml of salted water on the heat, bring to the boil, pour in the flour in let it absorb and cook by stirring for 40 minutes. Pour the cooked polenta onto the wooden board, allow it to cool and cut it into slices. Assemble a first layer of polenta and place it on the bottom of a buttered baking dish, cover it with Fontina and diced Mozzarella.
Continue doing so until all of the ingredients have been used up.
Complete the preparation with the meat sauce and a few flakes of butter. Place everything inside the oven for 15 minutes and serve once cooked.

POLENTA

Ingredients:
(serves 4)

• 1.5 l water.
• 500 g cornmeal.
• salt.

The main rules to follow for making a good polenta are as follows:
– use a copper pot with a fairly thick base.
– cook over a low heat by stirring slowly and evenly, and cook it until the polenta falls away from the edges of the pot.
– for best results, cook for 40 minutes; and leave on the heat for a further 20 minutes.

Put the water in the container and bring it to a boil. Salt and start to pour in the semolina with the engine running. It is impossible to establish the exact quantity of water and flour to use, because some people prefer a rather consistent polenta while others prefer it to be less firm: you can however calculate approximately one and a half litres of water per kilo. of cornmeal. Pour the polenta on the specially provided wooden board once it has finished cooking. Serve the polenta hot and enrich it with one of our recipes.

POLENTA WITH GREEN BEANS

Ingredients for the polenta:
(serves 4)

• 750 cl water.
• 200 g cornmeal.
• salt.

Ingredients for the green beans:

• a packet of frozen green beans.
• a small ladle of water.
• 40 g butter or margarine.
• 30 g flour.
• one small tin of tomatoes.
• one glass of hot milk.
• 250 cl of cubed stock (boiling).
• a pinch of sugar.
• one knife point of grated nutmeg.
• freshly ground black pepper.

Pour the water into the ARDES automatic pot and bring it to a boil; salt and start pouring in the cornmeal (in water) with the engine running. Cook over a medium heat for a good half an hour.
Boil the water in another saucepan and add the frozen green beans, the butter, a large pinch of salt, a little pepper, the savoury and cook for 20 minutes with a lid on top.
Remove the savoury once the green beans have cooked and pour the beans into the pot along with the polenta. Grease the baking dish with margarine and arrange the polenta, making sure it is of a uniform thickness. Place the dish on the middle shelf of the already hot oven and brown for around 15 minutes at 180° C. Meanwhile, prepare the tomato sauce, peel the onion and mash the garlic with a little salt before finely chopping the onion. Melt the butter or margarine in a saucepan, add the onion and garlic and let them brown for five minutes; incorporate the flour, turning it lightly brown, pour in the tinned tomatoes and dilute everything with the milk and really hot broth whilst the engine is still running.
Let the sauce cook for five minutes, season it and incorporate the sugar and nutmeg. Remove the polenta from the oven once it has finished cooking and serve directly inside the baking dish. Then pour the sauce separately into a hot gravy boat. Bon appétit!

POLENTA GRATIN

Ingredients:
(serves 4)

• 500 g cornmeal.
• 250 ml milk.
• 200 g cooked ham.
• a table spoon of white flour.
• 2 balls of Mozzarella.
• one egg.
• grated Parmesan, butter and salt.

Prepare the polenta by following the basic recipe (see the description above), pour it onto the table or onto a wooden board and allow it to cool. In the meantime, put a knob of butter in a saucepan, allow it to melt, add the flour and stir quickly with a wooden spoon to prevent any lumps from forming. Dilute with the hot milk as soon as the preparation begins to change colour and continue to stir the bechamel sauce until it is of the right consistency. Season it, set it aside, let it cool and stir in the egg yolk. Then
start to prepare the dish.
Butter a baking dish, assemble a first layer of polenta, cover it with thin slices of ham, Mozzarella and a coating of bechamel sauce, then repeat this process until all of the ingredients have been used. Finish it off with the bechamel sauce, sprinkle with Parmesan and dot a number small flakes of butter on the surface. Brown in the oven for around 20 minutes.

BOSCAIOLA STYLE POLENTA

Ingredients :
(serves 4)

• 500 g cornmeal.
• one 1 kg chicken.
• 300 g wild mushrooms.
• 50 g lard.
• half a bottle of oil.
• half a bottle of red wine.
• 2 cups stock.
• one celery stick.
• one carrot, one onion.
• one knob of butter.
• 2/3 bay leaves.
• 3 tablespoons of tinned tomatoes.
• salt.
• pepper.

Flame cook the chicken, clean it and cut it into chunks, and make sure it is cut properly at the joints so that the bones do not snap, and then wash it and allow it to dry.
Scrape and rub the mushrooms with a damp cloth and cut them into slices. Finely chop the onion, carrot, celery and bacon, then brown them in the butter and oil. Add the bay leaves that you will remove once everything is cooked.
Then add the mushrooms, then the chicken, and add a glass of red wine, salt and pepper once you have browned everything, before adding the tinned tomatoes which have been diluted in a cup of stock.
Cook over low heat for a quarter of an hour, and cook over a very low heat for an hour and a half whilst adding another cup of stock if required.
Meanwhile, prepare the polenta.
Cook the cornmeal for around 40 minutes. For best results, leave on the heat for a further 20 minutes until the polenta falls away from the sides of the pot. Put the water in the container and bring it to a boil, then season. Start to pour in the semolina in water with the engine running.
It is impossible to establish the exact quantity of water and semolina to use, because some people prefer a rather consistent polenta while others prefer it to be less firm: you can however calculate approximately one and a half litres of water per kilo. of cornmeal.
Pour the polenta on the specially provided wooden board once it has finished cooking, and make a well in the centre to insert the pieces of chicken and mushrooms along with all the cooking sauce before serving the polenta piping hot.

WE WILL OUTLINE SOME GENERAL RULES AS FOLLOWS FOR MAKING JAM.

1. Use only healthy, well washed and pitted fruit.

2. Count a maximum of 1 kg of sugar per kg of fruit in terms of sugar content.
   The sugar content can be reduced for particularly sweet fruits such as cherries, peaches or apricots.

3. Don’t cook too many fruits at the same time. Use a maximum of 3 kg for cooking and cook over a low heat.

4. For certain types of fruit, you can add pectin, a substance usually found in plants which allows the jam to thicken during the cooking phase.
   Which fruits contain small amounts of pectin? For example cherries, strawberries, peaches, apricots. You will need a sachet of pectin to make these types of jam.
   (which you will find in the most popular supermarkets) or add a fruit which is high in pectin content such as, for instance, oranges, lemons and apples.

5. Sterilise the jars before filling them by running them under boiling water: then stretch a cellophane film layer over the jars which have just been filled and let the jam cool slowly before closing the lid.

6. Store the jars in a dry place which is protected from light. Allow them to rest for at least 15 days and consume the jam within 12 months as a precautionary measure.

PEACH JAM

Ingredients:
1.2 kg of ripe peaches 750 g sugar juice of 1 lemon the grated rind of ½ lemon
PREPARATION
Peel 1 kg of peaches and remove the stone. Cut half of their flesh into small pieces and beat the other half. Put everythinga copper basin, add the juice and lemon rind and boil over very low heat for a fminutes, whilst removing any foam that forms. Then pour in the sugar and continuecook over a low heat. Increase the flame and cook once the sugar has melted until jam begins to slowly slide off of the spoon. Turn off the heat and allow to cool for minutes and, if required, skim more with a skimmer before pouring it into the jars. Stoit in a dry, dark place until consumed.

PEACH JAM TART

Ingredients:
400 g flour
200 g butter (softened at room temperature)
200 g sugar
2 egg yolks
grated rind of ½ lemon
1 jar of peach jam
pinch of salt

RECIPE
Pour onto a dough board the flour along with the sugar, salt, butter and the egg yolks in the centre. Knead everything and let it stand in the fridge for 30 minutes. Then take the peach jam, which you will have previously prepared in the Ardes copper basin, and
pour it into a container, thinning it with water. Roll out ¾ of the dough with a rolling pin and place it inside a buttered mould, pressing well down on the edges, and finally pour in the jam. Form strips that you will have on the jam with the remaining dough, so that form criss-crosses between them. Bake in the oven at 180° C for 40 minutes. The tart will be cooked when it has taken a nice biscuit-like colour.

POLY POOL S.P.A.
Via Sottocorna 21/B, 24020 Parre (BG), Italy
Tel +39.035.4104000
Fax +39.035.702716
Email polypool@polypool.it
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