We add Bidis Chardonnay to this rich dish, one cooked in a light way and certainly wintery, a white wine of important structure but only moderately alcoholic and warm, one which maintains its acidity. And which, thanks to our “white soil”, conserves its freshness. Its elegance is an excellent contrast to this typical plate of peasant tradition. Great balance on the palate.
Ingredients for 4 persons
9 ounces of polenta
corn flower
pink Himalaya salt
olive oil
11 ounces of lentil beans
1 celery branch
1 carrot
half an onion
white pepper
a small piece of Kombu seaweed
3 ounches of cherry tomatoes
Boil the water for the polenta, adding 2 table- spoons of olive oil and the corn flour. Adjust the flame, first high, stirring vigorously, and then, once the mixture is well amalgamated, with a lower flame for 30-40 minutes. Pour the polenta onto a wooden board and let it cool well, even putting it in the refrigerator if necessary. Put the lentil beans, left to steep overnight the previous evening, in the presser cooker with a piece of Kombu seaweed, add the vegetables, a bit of pink Himalaya salt and white pepper, all at a cool temperature.
Close the pressure cooker and cook for 30 minutes (20 from when the pressure cooker reaches its pressure point). Marinate the tomatoes in a bit of olive oil. When the polenta has cooled down, cut it into small sticks and place the lentils and cherry tomatoes on top of them, drizzle the olive oil over the dish, and serve. The polenta can also be grilled on a hot plate to make it crunchier and more flavorful.
