Samples Of Letter Of Confidentiality L

... almost traditional roots and shrimp soup
















A traditional almost flat, because Sunday we polenta is almost an institution, practically inevitable to every dish of meat or game that you want.
with me I still remember my first Sunday in the kitchen, I was thirteen or so, when was the rabbit in red wine, crisps, baked or fried polenta-and the inevitable. I've done it so many times that today, the thought of eating or cooking rabbit, in any version, run!
Almost the same for polenta, I eat very rarely, but sometimes ... There is enough for me.
It 's the case of this dish that I pulled a roast turkey, just to ennoble the white meat, however wrongfully withholding series B and also to compensate for the presence, in my blog, many posts on cakes, cakes, appetizers and other goodies.
At my butcher I asked for a cut for roast turkey and all I asked him to tie it with a bandage slices of bacon. For the accompanying polenta I made a meal using the "instant" polenta is for lovers-curl your nose, but not so bad-and dried porcini: I agree on the absolute goodness of fresh ones, but we are in January, patience!
The dish was assembled in two specimens, photographed (eeehehh!) and made to wait for the host of the lunch yesterday, my brother, who liked the big despite having had to undergo the transition to the microwave ..

Roast turkey with bacon

a cut of about 800 grams.
130 gr. about bacon

extra virgin olive oil 1 shallot, salt and pepper

dry white wine 1 sprig of rosemary polenta flour


instant dried mushrooms
dry white wine extra virgin olive oil


First, soak the mushrooms.
gently fry the shallots in olive oil and add the roast to brown well on all sides. Sprinkle with white wine and blend at medium-high heat, add salt (note that the bacon is already very Saporta ..!) And lower the heat, leading to complete cooking, if necessary, add more wine mixed with water.
Prepare the polenta, boil about 500 ml. water and a tablespoon of oil. Salt to a boil and add the flour with a whisk to "sgrumare" well. The amount of flour to water and for me has always known. With experience you get to understand ... and I adopt this little trick to get the right consistency and soft polenta: Add flour until the water is almost saturated, but not entirely, or should still be visible over water to the flour (the latter fact tends to get to the bottom). In the first few minutes of cooking the flour swells, completing the absorption of water. Even if it's instant flour, are still needed 10 or 15 minutes of cooking, during which it must move the polenta with a wooden spoon. The consistency will be thicker and more dense and it is for this reason that we must leave everything to the top very watery.
Then proceed to stew the mushrooms in a little oil, pour a little wine until cooked.
When the roast is cooked, remove the bacon and blend until you get a sauce a bit 'rustic, to be added to the gravy that you filtered. Slice the meat into slices not too thin, and last but not least, the dish.