Desserts · Recipes · Winter

brustengolo, an ancient Umbrian olive oil and polenta fruitcake

This is a very rustic and ancient recipe from my hometown Perugia. Not too sweet, egg-free, gluten-free, robust, Brustengolo makes for a substantial snack full of healthy goodness. It’s basically a baked polenta enriched with dried fruits and nuts and flavored with the classic Umbrian combination of anise, fennel and orange. You can cook the… Continue reading brustengolo, an ancient Umbrian olive oil and polenta fruitcake

Fall · Recipes · Winter

how to cook artisan polenta (with sausages)

Quick? Did I say quick? No, I didn’t. I do however say divine, comforting, luscious, creamy, heart warming. Making a good polenta is a bit like making love. Slow and careful is generally better than plasticky and prepackaged. Tubes are for losers. I mean, polenta tubes. I hate them, they taste like soap. I do… Continue reading how to cook artisan polenta (with sausages)