Thursday, 24 March 2016

The VAN GOGH OF THE EAST END AND HIS COLLEAGUES

HOW could it be that an art movement that took London by storm in the 1920s and 30s – propelling house painters, navvies and painters to international success – could simply disappear? Surely the East London Group should be as celebrated as the Bloomsbury artists, namechecked by critics and young painters?
below the ventiliquist by John Cooper


Yet as dramatically as it arose, the grouping was gone. The movement depended on the energy and drive of charismatic leader, John Cooper,and his tragically early death saw the end of his dream.below appledore by cooper

The roots of the movement lay in the slow and steady growth of adult education in London over the previous decades – itself building on the piecemeal establishment of universal education for the working classes over the previous century. Following the Elementary Education Act of 1870 and the Education (London) Act of 1903, 
below entrance to the port by Brynhild Parkeryoung East Enders were no longer going into work illiterate and innumerate. Many had their appetite for education awakened, and it was they – working under impossibly difficult conditions, squeezing in adult learning alongside jobs and families – who would form the core the East London Group.
above john cooper
In 1924, the Bethnal Green Men’s Institute Art Club held its first exhibition at the Bethnal Green Museum. The space had been opened as a branch of the South Kensington (now the Victoria and Albert) Museum in 1872 –
below henry silk it’s now the Museum of Childhood. It proved a marvellous catalyst: both inspiring local artists and providing a venue for exposition of their work.
 below Henry Silk The Institute librarian, AK Sabin, wrote in his introduction to the catalogue (the first of several he would pen) that the Bethnal Green group had been started “little more than a year ago by a warehouseman, a house decorator,
Henry Silk above at shop of his uncle
Helen McCloy filing an insightful survey of the group’s achievements for the Boston Evening Transcript, judged Silk to have “the keenest technical sense of all the limitations and possibilities of paint.” Coincident with McCloy’s article, Hope Christie Skillman in the College Art Association’s publication Parnassus, distinguished Silk as “perhaps the most original and personal of the Group,” finding in his works such as The Railway Track, The Platelayers, The Tyre Dump and The Wireless Set, “beauty where we were taught not to see it.”
Silk’s early life is obscure.  He was an East Ender, born on Christmas Day 1883, who worked as a basket maker for an uncle, Abraham Silk, at his workshop and shop in the Bow Rd.  Fruit baskets were in great demand then and men making baskets became features of Silk’s pictures. “He used to work for three weeks at basket-making and spend the fourth in the pub,” Group member Walter Steggles remembered, describing Silk’s erratic work and drink habits. Yet Steggles also spoke of Silk with affection, admitting“He was a kind-hearted man who always looked older than his years.”
Silk was the uncle of Elwin Hawthorne, one of the leading members of the group, and lived for a time with that family at 11 Rounton Rd in Bow. Elwin’s widow Lilian – who, as Lilian Leahy, also showed with the group – remembered Silk as “generous to others but mean to himself.  He would use an old canvas if someone gave it to him rather than buy a new one.” This make-do-and-mend ethos was common among the often-hard-up Group members when it came to framing too. Cooper directed them to E. R. Skillen & Co, in Lamb’s Conduit St, where Walter Steggles used to buy old frames that could be cut to size.
During the First World War, the young Silk was already sketching.  Even on military service in his early thirties, during which he was gassed, he would draw on whatever he could find to hand. By the mid-twenties, he was attending classes at the Bethnal Green Men’s Institute and exhibited when the Art Club had its debut show at Bethnal Green Museum early in 1924. The Daily Chronicle ran a substantial account of the spring 1927 exhibition, highlighting Henry Silk, the basket maker, whose paintings depicted “Zeppelins and were bought by an officer ‘for a bob

.’”John Cooper's mosaic for the Wharrie Cabmens Shelter 
Yorkshireman, John Cooper, who had trained at The Slade, taught at Bethnal Green and, when he moved to evening classes at the Bow & Bromley Evening Institute, he took many students with him including George Board, Archibald Hattemore, Elwin Hawthorne, Henry Silk, the Steggles brothers and Albert Turpin

.The Wharfe at Arthington Viaduct by John Cooper, mid- thirties They were members of the East London Art Club that had its exhibition at the Whitechapel Art Gallery in the winter of 1928, part of which transferred to what is now the Tate Britain early in 1929.  These activities prompted the series of Lefevre Galleries annual East London Group shows throughout the thirties, with their sales to many notable private collectors and public galleries, and huge media coverage. below old ford
Henry Silk was a prolific artist. He contributed a significant number of works to the Whitechapel show in 1928, remained a significant exhibitor at the East London Group-associated appearances, showed with the Toynbee Art Club and at Thos Agnew & Sons.  Among his prestigious buyers were the eminent dealer Sir Joseph Duveen, Tate director Charles Aitken and the poet and artist Laurence Binyon. Another was the writer J. B. Priestley, Cooper’s friend, who over the years garnered an impressive and well-chosen modern picture collection. Silk was also regarded highly by his East London Group peers, Murroe FitzGerald, Hawthorne’s wife Lilian and Walter Steggles, who all acquired works of his.
As each of the East London Group artists acquired individual followings as a result of the annual and mixed exhibitions, the Lefevre Galleries astutely organised solo shows for several of them. Elwin Hawthorne, Brynhild Parker and the brothers Harold & Walter Steggles all benefited.  Yet, in advance of these, in 1931 Silk had a solo show of watercolours at the recently established gallery Walter Bull & Sanders Ltd, in Cork St.  The small exhibition was characterised by an array of still lifes and interiors. Writing in The Studio magazine two years earlier, having visited Cooper’s Bow classe, F. G. Stone noted that Silk often saw “a perfect design from an unusual angle, and he has a Van Goghian love of chairs and all simple things.”
 three deck hands waiting for a ship, and a haddock smoker”. The wonder was that these East Enders, amid family commitments, working long hours
Albert Turpin painted Baroness Coutt's white elephant not long before demolition
Columbia Market, 1955, by Albert Turpin
and jostling for piecework, were able to fit in instruction two nights study a week after a hard day at work, paying for their own materials from their sparse wages. Soon, the group numbered 30 or more active members, and that first show featured 88 works by 15 members. Only one of their number would go on to join the later East London Group: George Board, who showed seven watercolours. But more important was the interest the show sparked. Among the crowds at the 1925 Bethnal Green show were the young Harold and Walter Steggles. The brothers would go on to be key members of the later East London Group.
The Steggles boys showed an eye for commerce that was foreign to the more high-minded Sabin. He refused to put prices in his catalogue, believing that “the reflection this pursuit of artistic expression makes upon the artist himself – the new background it brings


into his life – is the most urgent and important thing”. Harold Steggles however thought pricing more likely to put money in the pocket of the artist, and all the later East London Group catalogues would feature prices. Significantly, those shows they would garner commercial as well as critical success, being shown in West End galleries and around the world.


But by now there was an even more significant shift. Percy Wagstaff, in charge of the classes at Wolverley Street School, in Bethnal Green Road, had recruited the charismatic and inexhaustible (for now at least) John Cooper. Cooper had walked into Civvy Street after service in the Great War, and invested his demob pay in three years’ study at the Slade School of Fine Art, leaving in 1922. “Having no money, I had to get teaching, and taught in East London in the evenings,” he explained to collector Sir Michael Sadler years later. Cooper immediately shook up the teaching and the group had an instant triumph. 

And others swiftly followed. The 1927 exhibition was covered extensively by the Daily Chronicle, with headlines including “Workmen as artists” and “Window cleaner’s work in East End show”. The window cleaner was Albert Turpin, a prolific painter who would later go on to be mayor of Bethnal Green. There was basketmaker Henry Silk and his paintings of Zeppelins. Spanish Onions was a still life by Bow engine driver EH Hawthorn, while Victoria Park park-keeper, C Warren took time off from “chivvying small boys about” to commit details of park life to canvas. There was RH James, stone deaf and who hadn’t picked up a brush until he was 58. His father, grandfather and three uncles had all been drowned at sea, and that had, unsurprisingly, put RH off a life on the ocean wave. Ironically, many of his paintings were seascapes. And BR Swinnerton had executed a “very homely little picture”, The Place I Love showing his wife and child at the hearth. He declared that he would never attempt such as scene again as “the rogues won’t keep still!”
bought by the National Gallery of British Arts (now Tate Britain). Hattemore’s story was tailormade for the popular press. He was the “navvy artist”, too broke to buy a canvas and so rendering his picture on calico. Apart from his few months’ study at the Institute, Archibald was entirely self-taught. With a wife and three children, and a weekly wage of only £2 and 14 shillings for his job at the Metropolitan Water Board, just getting the time and materials together to paint was a struggle. When Cooper saw the work he was stunned; other critics declared it to have “a Velasquez touch”. But for Hattemore aesthetics had to go hand in hand with commerce. When Cooper told him he wanted to show his picture more widely, Hattemore’s response was sanguine. “They tell me it is a great honour. I hope it will mean a way out for me. It will… if somebody buys the picture!” The Duveen Fund promptly did and Hattemore was on his way.

William Finch taught at the Institute at the time (he went on to become a famed art teacher and only died in 2003) and painted a vivid pen
The Institute had been begun in 1920 with an instruction to Sabin to “make good” within three years or it would be shut down.The classes far exceeded merely making good. Sir Percy Harris was tasked with delivering a report on progress ten years on, and described it with a new home (albeit a rather grim building) at 229 Bethnal Green Road. Bedecking the facade was a banner, made by member J Cordwell, proclaiming that it was “The house of 2000 men”. Cooper’s energy and ideas had fired an extraordinary growth in membership. “My idea is to stimulate and direct these talented men…they have an abundance of strong individuality and fine fresh pictorial ideas…I don’t fritter away this energy…in drawing common objects.” So there were the odd still lives (those onions for instance) but Cooper was increasingly forcing his students out of the classroom, to paint the East End in all its grit, grime and reality.

Over a few short years, Cooper wrought an astonishing change. From a lively evening class in Bethnal Green, by 1936 East London Group members were being exhibited at the Venice Biennale, among the most prestigious showcases on the international art scene. Alongside such luminaries as Barbara Hepworth, Sir Alfred Gilbert and Duncan Grant were Elwin Hawthorne with Una Via Di Londra and WJ Steggles, with Scena Prosso Chichester. John Cooper didn’t exhibit his own work, but he had the satisfaction of knowing that “two raw amateurs he
portrait of those days. “My Bethnal Green gang produced good and varied paintings. It was a varied bunch and tough – a formerly well-known professional boxer, a cooper, a London street busker, a market trader, an injured window cleaner.” John Cooper went further. Arriving at Bow he soon concluded that he had the raw material to begin a whole new school of art. All he had to do was get the members “to stop painting film stars…and to paint what was all about them, say a dingy bedroom”. He dragged his students away from “copying bad pictures” and winnowed out the less talented or committed men. And in 1929, Cooper made a decisive shift, renaming the artists ‘The East London Group’ and signing a contract with West End gallery Alex, Reid & Lefevre to host the annual show. It meant greater exposure for his crew, and increased sales.

But even as the Group found further success there were signs of decline and dissolution. The eighth annual Lefevre show in 1936 would prove to be the last, amid fears that the grouping might be becoming stale. And amid the usual praise in the press that year were murmurings of dissent, with the Morning Post critic believing that “its members were hysterically overpraised in the beginning”. There is always a critical backlash of course, and the work of WJ Steggles, Brynhild Parker and Phyllis Bray was still garnering commercial and critical success, but there were other cracks appearing too.
had welcomed into his Bow evening classes a dozen years before were reckoned good enough to show alongside the best in British art.” Cooper’s work ethic was legendary, teaching all around London and increasingly moving into mosaic work. He encouraged his students to exhibit more widely, and in December 1935 came another milestone for the group. Cooper’s assistant and then wife, Phyllis Bray, was asked to create three large murals for the New People’s Palace in Mile End.
The marriage of Cooper and Bray was swiftly unravelling (in part prompted by an attachment Phyllis formed to an architect during her People’s Palace work),and by September 1936, the two fiery personalities were living apart in Bow. It of course made teaching together difficult. And with the outbreak of war, Cooper’s situation declined. Teaching hours had been cut, and he was now struggling financially. Things improved with a job at the Air Ministry drawing aircraft, but the already emotionally volatile artist was rocked further when his flat


was bombed in an air raid. Cooper had to leave his Ministry job, citing “a long breakdown”. At least part of the reason, according to his doctors, was overwork, and he returned to his native Yorkshire to recuperate. His health declined, and John Cooper died in his sleep at Leeds Infirmary in February 1943. He was just 48 years old. The death of Cooper undermined the possibility of any revival in the East London Group after the war. The group possessed huge talents, but relied heavily on
The-Guardian Angels by Elwin Hawthorne shown at Lefevre Galleries in 1931
Guardian Angels Church, Mile End, by Elwin Hawthorne

Cooper urged his students to paint the world around them and Silk met the challenge by depicting landscapes near his home in the East End, also sketching while on holiday in Southend and as far away as Edinburgh. Writing the foreword to the catalogue of the second group exhibition at Lefevre in December 1930, the critic R. H. Wilenski said that French artists were fascinated by the “cool, frail London light.” and many asked him “what English artists have made these aspects of London the essential subject of their work.” He responded, “The next time a French artist talks to me in this manner I shall tell him of the East London Group, and the members’ names that I shall mention first in this connection will be Elwin Hawthorne, W. J. Steggles and Henry Silk.”
the energy and drive of Cooper to make things happen – without him the engine was gone.
From Bow to Biennale: Artists of the East London Group by David Buckman. Published by Francis Boutle, £25

Friday, 18 March 2016

RISOTTO "ALLA NOSTRALE"

Take a small piece of onion, slice into small bits, and put into a saucepan with two tablespoons of butter. Cook until onion is browned.
Wash well one-half cup of rice. Put it into the saucepan with the onion, add salt and pepper, and fry until the rice is dry. Then take one and one-half tablespoons of tomato paste, thinned with hot water (or two tablespoons of other tomato sauce), and add to the rice. Little by little add hot water until the rice is cooked through (about one cup of hot water). Then add grated cheese, Parmesan or Gruyere, one and one-half tablespoons of butter, and mix well over the fire, then serve.
This rice can be served alone or with fried sausages, or with cold chicken, or any left-over meat prepared in the following manner:
Take one and one-half tablespoons of butter in a saucepan. Cut the cold meat into slices, and add them to the butter. Fry well, then take one and one-half tablespoons of tomato paste, thinned in water (or three tablespoons tomato sauce). Add to the meat a little at a time. Simmer for one-half hour, then put into the middle of hot platter, surrounded by rice, and pour this sauce over all. Add a handful of grated Parmesan cheese to the rice.
This preparation of meat can be served with macaroni or corn-meal instead of the rice.Risultati immagini per RISOTTO "ALLA NOSTRALE"

TIMBALE OF VERMICELLI WITH TOMATOES

TIMBALE OF VERMICELLI WITH TOMATOES (Neapolitan Receipt)
Take ten medium-sized fresh tomatoes and cut them in two crosswise. Put a layer of these into a baking-dish with the liquid side touching the bottom of the dish. Now put another layer with the liquid side up, sprinkle on salt and pepper. Break the raw vermicelli the length of the baking-dish and put a layer of it on top of the tomatoes. Now add another layer of the tomatoes, with the skin side touching the vermicelli, a second layer with the liquid side up, salt and pepper, and another layer of the raw vermicelli, and so on, the top layer being of tomatoes with their liquid side touching the vermicelli. Heat three or four tablespoons of good lard (or butter), and when the lard boils pour it over the tomatoes and vermicelli; then put the dish into the oven and cook until the vermicelli is thoroughly done. After cooling a little while, turn it out into a platter.

Zuppa di Zucca)

PUMPKIN SOUP (Zuppa di Zucca)
1 slice of pumpkin 2 tablespoons of butter 1/2 cup of water 1-1/2 cups of milk 1 tablespoon of sugar
Peel the pumpkin and remove the seeds, cut into small pieces, and put into a saucepan with the butter, the sugar, a pinch of salt, and the water. Boil for two hours, then drain and put back into the saucepan with the milk, which has been boiled. Allow it to come to a boil, and then serve it with squares of fried bread.
Risultati immagini per Zuppa di Zucca)

Friday, 11 March 2016

POLENTA CHIPS

Gli scagliuozzoli sono uno snack tutto napoletano, molto in uso nelle friggeritorie che trovate in ogni angolo dei vicoletti di questa città.In realtà non sono altro che triangolini di polenta fritta, che le persone mangiavano soprattutto durante la guerra quando la fame era tanta. Sono molto semplici da preparare e soprattutto buoni, faranno gola  a grandi e piccini.scagliuozzoli_2
Dosi per 4 persone
Tempo di preparazione:30 minuti
Tempo di cottura: 45 minuti per la polenta+5 minuti per la frittura
INGREDIENTI
150 g di farina di granoturco;
500 g di acqua;
olio per friggere;
sale e pepe.
 PROCEDIMENTO
  1. In una casseruola ponete l'acqua con un pò di sale e, quando sarà in ebollizione, versate la farina a pioggia, mescolando continuamente fino a completa cottura.
  2. Quando la polenta si staccherà dalle pareti della pentola in un solo blocco, dopo circa 30-45 minuti, versatela rapidamente su un tavolo di marmo.
  3. Lasciate raffreddare, quindi tagliate la polenta in triangoli spessi un centimetro.
  4. Friggete in olio fumante e quando saranno ben dorati, sgocciolate gli scagliuozzoli e servite

polenta with

POLENTA (Indian Meal)
3/4 of a cup of yellow Indian meal (fine) 3 cups of water
Put the water into a granite or iron saucepan, add salt. When it begins to boil add the Indian meal, little by little. Keep stirring constantly as you pour it in, to prevent lumps. Boil for one-half hour, stirring constantly over a moderate fire. If desired, a little more water may be added if preferred not so thick. Add grated cheese and butter.


POLENTA "ALLA TOSCANA"

2 cups of Indian meal 3 pints of cold water
Put the water on, and when it boils add salt. Then add the Indian meal, little by little, stirring all the time. Allow it to boil over a moderate fire for one-half hour, stirring constantly. When the meal has become quite stiff, take a wooden spoon and dip it into hot water, and with it detach the Indian meal from the side of the saucepan, then hold the saucepan for a moment over the hottest part of the fire, until the Indian meal has become detached from the bottom. Then turn it out onto the bread-board; it should come out whole in a mold. Let it stand a few moments to cool. Then with a wire cut it into slices about the thickness of a finger. Place these slices on a hot platter in a layer; pour over them a good meat gravy and grated cheese; then put on another layer of the polenta, and add more gravy and cheese, and so on, until your polenta is used up.

POLENTA WITH CHOPPED SAUSAGES

Prepare the Indian meal as in the preceding receipt.
Take four Deerfoot sausages (or two, if a larger variety of sausage), remove the skins, chop fine, then fry in butter. When they are a nice brown add one tablespoon of stock, and two tablespoons of tomato paste thinned with hot water (or a corresponding amount of the tomato sauce).
Cook for fifteen minutes more. Then cut the polenta in slices as in preceding receipt and add the chopped sausages with their sauce and grated cheese, in layers as before.

TORTINE DI POLENTA CON CIPOLLA E MOZZARELLA

TORTINE DI POLENTA CON CIPOLLA E MOZZARELLA

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Generalmente quando preparo la polenta me ne avanza sempre un po’ ( a dire il vero ne faccio una dose abbondante perchè ho piacere di riciclare quella che avanza per altre preparazioni).
Giorni fa volevo creare un piatto dal sapore deciso così ho fatto delle tortine con cipolla di Tropea e mozzarella.
DSCF9454
Ingredienti per 4 persone
polenta avanzata
1 cipolla di Tropea
1 mozzarella
olio extra vergine di oliva
sale,pepe nero
Tagliate la polenta a fette un po’ spesse e adagiatele in una pirofila leggermente unta. Tagliate a fette sottili  la cipolla e stufatela in poco olio.
Distribuite la cipolla sulle fette di polenta e adagiate una fetta di mozzarella che avrete fatto asciugare un po’,salate e pepate.
Infornate  a 200° per circa 15 minuti

BOCCONCINI DI FEGATO

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Secondo voi si può cucinare fegato alla veneta con polenta con questo caldo? A casa mia si può. L’ho fatto perché so che ad Angelo piace moltissimo e mia figlia non si sogna neppure lontanamente di prepararglielo; io invece sono stata felice di cucinare questo piatto che adoro. Ieri sono passati da Udine prima di partire per le vacanze in Croazia e così a cena Angelo ha trovato la sorpresa. Per Anna e Francesca che non gradiscono la cipolla ho preparato dei bocconcini di fegato seguendo una ricetta vista recentemente in televisione, anzi l’ho un po’ rivisitata perché per la panatura del fegato ho usato il pangrattato ai capperi che mi era avanzato dalla preparazione dei pomodori al forno.
DSCF8560
Ingredienti per 4 persone
gr 400 di fegato
salvia
pangrattato
capperi sotto sale
basilico
menta
sale,pepe
olio extra vergine di oliva
Tagliate il fegato a bocconcini,  sciacquate  i capperi, tritateli  con  le erbe e uniteli al pangrattato. Impanate il fegato con il composto facendolo aderire bene.
DSCF8557
Rosolate i bocconcini in un tegame dove avrete scaldato un po’ di olio, unite la salvia, salate,pepate e cuocete per circa 10 minuti.
Accompagnate con polenta.
DSCF8561
In abbinamento un Bardolino.

SALAME ALL’ACETO CON POLENTA

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Questo non è un piatto da preparare oggi, primo giorno di Quaresima, ma vi consiglio di acquistare gli ingredienti e provarlo perché è veramente squisito. Non è dietetico, ma come dice quel detto “tutte le cose buone o fanno male o ingrassano”.
DSCF4724
Ingredienti per 4 persone
8 fette di salame fresco piuttosto spesse
aceto di vino
mezza cipolla bianca
per la polenta
l 2,5  di acqua
gr 500 di farina di mais
sale grosso
Mettete a bollire l’acqua, versate a pioggia la farina di mais e mescolate energicamente con una frusta. Continuate la cottura per il tempo necessario, circa 40 minuti, mescolando di tanto in tanto.
In un tegame mettete a stufare la cipolla in poco olio.
Adagiate le fette di salame, rosolatele e bagnate con l’aceto; quando è evaporato spegnete il fuoco.
Distribuite la polenta nei piatti, disponete le fette di salame e irrorate con l’intingolo.
La polenta che avanza conservatela perché vi servirà per la ricetta di domani.
In abbinamento un buon bicchiere di Tazzelenghe, vino friulano, tannico e strutturato, consigliato per accompagnare piatti saporiti, carni grasse e salumi.


PIZZE DI POLENTA

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In inverno mi capita di far spesso la polenta e di solito ne faccio in abbondanza perchè voglio che me ne avanzi per altre preparazioni.
A casa mia piace molto fatta a mo’ di pizza con pomodoro e mozzarella; è apprezzata anche con una fetta di salame e passata in forno o con il gorgonzola. In poche parole ci piace la polenta.
DSCF2647
Ingredienti per le pizzette di polenta
polenta avanzata tagliata a fette
salsa di pomodoro
mozzarella
origano
olive nere
sale, pepe
salame nostrano
Disponiamo le fette di polenta in una teglia e distribuiamo, su una parte, un po’ di salsa, una fetta di mozzarella, un’oliva, origano, sale e pepe, sulle rimanenti una fetta di salame.
DSCF2645
Inforniamo per qualche minuti a 220° e serviamo calde.
Vi voglio suggerire anche un modo per presentarla dolce; è una ricetta istriana che mi ha insegnato mia mamma: fate sciogliere circa 20 grammi di burro  in un tegame , aggiungete 3-4 cucchiai di zucchero  e cannella; versate la polenta avanzata tagliata a cubetti, rosolate per qualche minuto e servite caldo distribuendo un cucchiaio di miele.



CESTINI DI POLENTA

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Come promesso,oggi vi faccio vedere come ho “sfruttato” un avanzo di piselli ma anche uno di ragù. Abituata a cucinare per tanti forse non ho più la misura per due persone, quindi qualcosa da riciclare c’è sempre  e come vi ho già detto non butto via niente perché anche con poco si può preparare un piatto eccellente.
Veniamo alla ricetta.
Ingredienti
gr 300 di farina di mais
L. 1,5 di acqua
sale grosso
piselli al prosciutto
ragù avanzato
parmigiano
olio extra vergine di oliva
Preparare la polenta come al solito, se non avete troppo tempo è concesso usare quella a cottura più rapida.
Immagine
Stendere un foglio di carta forno su una placca; aiutandovi con un coppapasta abbastanza grande versare qualche cucchiaiata di polenta e formare un cestino; riempirlo con i piselli e il ragù che avrete mescolato insieme, versare un velo di olio, cospargere abbondante parmigiano e infornare a 200° per circa 10 minuti, fino a che il formaggio si sarà sciolto.
n.b. i cestini possono essere riempiti con i funghi o gorgonzola o salsiccia, basta sfruttare la nostra fantasia.
Immagine
In abbinamento un buon Chardonnay

POLENTA CON SALSICCIA ALLA BIRRA

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La polenta viene consumata in molte regioni italiane, ma in particolare Lombardia, Veneto, Friuli. Nel Veneto sembra sia arrivata prima della scoperta dell’America grazie al commercio con l’Oriente. A Venezia infatti si trovavano dolci preparati con la farina di mais in tempi molto lontani.
In Valtellina, ma anche nel bergamasco e in Friuli troviamo la polenta taragna (dal nome del lungo bastone usato per mescolare “tarai”) fatta con grano saraceno.
In Piemonte e Valle d’Aosta si fa concia, in Toscana e Lazio si frigge.In Friuli si accompagna con il musetto, con il pollo in umido, con la salsiccia. Tipico è il “toc in braide” intingolo nel podere.
Per preparare la polenta ho usato la farina socchievina ( dal nome del paese di produzione,Socchieve) ottenuta da mais macinato a pietra in modo che rimangano i sali minerali e il germe.Questo mais ha la tipica colorazione rossa.
Oggi vi presento il piatto che ho preparato domenica. Polenta con intingolo di salsiccia.
Ingredienti
per la polenta
gr 300 di farina di mais
l 1,5 di acqua
sale grosso
per l’intingolo
4-5 salsicce
1 cipolla bianca
birra
Far bollire l’acqua, salare e versare  a pioggia la farina di mais;mescolare con una frusta per evitare che si formino grumi.
Continuare la cottura per circa 40 minuti mescolando di tanto in tanto con un mestolo lungo.
Nel frattempo far appassire la cipolla affettata fine; unire la salsiccia  tagliata a pezzi. Rosolare, bagnare con la birra, far evaporare e portare a cottura.
Immagine
Versare la polenta su un tagliere di legno.
Immagine
Accompagnare con la salsiccia.
Immagine
Un Montefalco rosso dell’Azienda Bocale di Montefalco (Pg) leggermente tannico trova il giusto abbinamento con questo piatto.
Immagine

FRITTELLE DI POLENTA

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Anche oggi una ricetta con la polenta avanzata. Il piatto può costituire un  antipasto o può essere servito come aperitivo.
La ricetta è stata presentata dallo chef Daniele Persegani durante lo show cooking che ha tenuto nel mese di settembre a Udine in seno alla manifestazione FRIULI DOC. Io ho apportato solo una variazione, oltre che fritte le ho fatte anche al forno .Posso assicurare che sono ottime fatte in tutti e due i modi.
Ingredienti
gr 300 di polenta fredda
1 o 2 uova
gr 80 di Montasio
gr 80 di gorgonzola dolce
gr 80 di parmigiano
olio di arachide per friggere
pepe
Tagliare la polenta a dadini,grattugiare il Montasio e il parmigiano. Mettere gli ingredienti nel frullatore insieme alle uova e al gorgonzola;macinare pepe fresco.
Immagine
Frullare bene fino a ridurre in crema.
Mettere a scaldare l’olio e versare un po’ di composto alla volta aiutandosi con due cucchiaini. Far dorare da tutti i lati e scolare bene.
Immagine
Per la versione al forno: distribuire sulla placca, su cui avrete steso la  carta forno,piccoli mucchietti di composto. Infornare a 190° per circa 12-15 minuti.
Immagine
Accompagnare le frittelle con un bicchiere di Prosecco.

ROTOLO DI POLENTA CON I FUNGHI

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Particolarmente nelle cucine della Lombardia, del  Veneto e del Friuli Venezia Giulia la polenta la fa da padrona.
Sembra che  nel Veneto  sia arrivata prima della scoperta dell’America, grazie al commercio con l’Oriente. Ne sono testimoni  dei dolci con farina di mais,che a Venezia si preparavano  già in tempi lontanissimi.
Agli inizi dell’800 durante le guerre ne veniva consumata moltissima. Negli ambienti contadini costituiva quasi il pasto quotidiano. Questo, però, ha portato alla diffusione della pellagra, una malattia  causata da carenza nutrizionale.
In ogni regione italiana la polenta viene preparata in modo diverso.
La polenta taragna tipica della Valtellina, bergamasco e  bresciano ma anche del Friuli deve il nome al “tarai” un lungo bastone usato per mescolarla nel paiolo.
La polenta concia  è tipica della Valle d’Aosta e di alcune zone del Piemonte mentre nella Val Tanaro viene preparata con il grano saraceno. Nell’Italia centrale viene preparata più fluida.
La ricetta che voglio suggerirvi è dello chef Daniele Persegani.
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Ingredienti
Per la polenta
l 1.5 di acqua
gr 250 di farina di mais
sale grosso
Per il ripieno
gr 700 di funghi misti
1 spicchio di aglio
prezzemolo tritato
gr 300 di Montasio
sale, pepe
Immagine
Far bollire l’acqua,aggiungere il sale e un cucchiaio di olio. Versare a pioggia la farina di mais;mescolare con la frusta per evitare che si formino grumi.
Continuare la cottura,mescolando di tanto in tanto,per circa 45 minuti.
Nel frattempo preparare i funghi:dopo averli puliti e lavati velocemente sotto l’acqua fredda tagliare a fette non troppo  piccole. Soffriggere l’aglio in poco olio, versare i funghi e cuocerli per circa 10 minuti. Cospargere di prezzemolo,salare e pepare.
Quando la polenta è cotta stenderla su un foglio di carta forno,lasciarla intiepidire;distribuire i funghi, grattugiare il Montasio e arrotolare.
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Chiudere le estremità e infornare a 180°per circa 10 minuti.
Tagliare a fette e servire. A piacere si può rimettere in forno a gratinare.
In abbinamento consiglio un Merlot.
Se avanza polenta potete fare”polenta,aglio,olio,peperoncino”.
Rosolare l’aglio e il peperoncino nell’olio;condire la polenta tagliata a dadini. Cospargere di parmigiano.
Simpatica l’idea di servirla come aperitivo.