Moscardini soup with teff polenta crusts

Moscardini soup with teff polenta crusts
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Time: 1 ora
Difficulty: media

Winter dishes should be warm, enveloping and tasty. Rich in taste to give pleasure to the palate after a cold day. I propose this soup that is accompanied by succulent polenta.

Corn polenta is a food rich in nutrients: carbohydrates, proteins, fats, vitamins, minerals and fiber.
It contains essential fatty acids and fibers, both soluble and insoluble, small amounts of calcium, iron, magnesium, phosphorus, sodium and zinc minerals and vitamins.  Corn is naturally gluten-free, therefore suitable for those who cannot introduce gluten into their diet.
Historical notes: Polenta was born in Veneto, where all the possible variations of the recipes were experimented. But it seems that the famous corn, "maihiz" called by Columbus using the terms of the indigenous people of the New World, arrived in Veneto through the Venetian trade with the East. In 1540, the humanist Ruellius speaks of corn brought from Persia to France
In Val d'Aosta polenta becomes tanned, topped with melted cheeses such as fontina or toma. In Piedmont in the Langhe area, polenta is served on a cutting board and is accompanied by sweet sauces, eggs and milk. In Veneto it goes well with dishes based on poor fish or liver.  In Vicenza it is served in its sweet variant, accompanied by milk, honey and dried fruit.
Ingredients for 4 people
500 g of fresh powders
2 chopped shallots
1 clove of minced garlic
½ gluten free beer bottle
½ bunch of chopped parsley
For the Polenta
150 g of water
70 g corn flour per polenta allowed
50 g red teff beans
Salt up
Ground black pepper
Extra virgin olive oil
4 bay leaves


Procedure for cleaning fish:
First clean the octopus: divide the head from the tentacles, empty the bag from the entrails; remove the "beak" (eyes and mouth) from the attachment of the tentacles, then rinse everything under running water.
Cut into chunks your moscardini and in the meantime brown in a pan of extra virgin olive oil, chopped shallots and chopped chili pepper; when the garlic has taken color add the moscardini, brown a few minutes, then pour the beer and let it cook over a high heat until it has evaporated.
At this point pour 2 full glasses of water, adjust salt and pepper, slightly lower the heat and cook everything, covered, for about 25 minutes, checking from time to time the liquid and adding a little water if it should dry out too much. After this time remove the lid, add half of the parsley you have previously chopped, lower the heat to a minimum and let simmer for about 10 minutes; the sauce should be creamy.
Process to prepare the teff and polenta: boil a small saucepan with water, bring to a boil and pour to cook the teff, for about 15 minutes over low heat, drain in a sieve.
Resume another saucepan and boil the water, with a pinch of salt until detached from the boil pour the flour for polenta and stir continuously with a whisk, for about 20 minutes, add the teff and continue to mix with butter for another 5 minutes, remove from the heat and pour into a pan with oil, level with a spatula and place in the fridge for about 30 minutes.
Heat a pan with plenty of oil, remove the polenta from the fridge and cut with a square pasta cup, when the oil is hot cook the polenta discs 3 minutes per part, drain in absorbent frying paper, season with salt if necessary.