February on the lake
As the shortest month of the year graces us with its presence, Lake Como transforms into a serene paradise, distinct from its summer vibrancy yet equally enchanting. In February, this picturesque Italian gem, nestled at the foot of the Alps, whispers the last tales of winter, offering a unique blend of tranquility and subtle liveliness.
The chill in the air is invigorating as you stroll along the misty shores of Lake Como. The landscape is a tranquil blend of sleepy villages and snow-dusted peaks reflecting off the placid waters. February here is a time of peaceful introspection, a moment to embrace the slow rhythm of life before the spring awakening.
As you wander through the cobblestone streets, you'll notice the local life thriving subtly. Small markets bustle with fresh produce, fishermen venture out on the crisp waters, and the scent of wood fires and simmering pots waft through the air, beckoning you to the warmth of indoors.
Ingredient of the month is Polenta
This month on the lake, we're celebrating the humble yet mighty Polenta, a staple of Northern Italian cuisine. Polenta, made from ground cornmeal, has been a comforting source of nourishment through the harsh winters for centuries in this region. Its versatility and heartiness make it a favorite ingredient in February's culinary repertoire. And at this time of year, we almost eat polenta every day, each time discovering its incredible adaptability.
From creamy and smooth to crispy and grilled, Polenta takes on various forms. One of our favorite variations is the Lemon Polenta Cake, a sweet twist on the traditional savory dish. This delightful dessert marries the zestiness of lemon with the subtle cornmeal texture, creating a unique flavor experience.
But that's just the beginning. Here are a few more ways we enjoy polenta:
Polenta Concia: Enriched with butter and local Alpine cheese, this version is baked to achieve a crispy top layer over a creamy base.
Polenta e Osei: A traditional dish where polenta is served with small game birds, ideal for a hearty, rustic meal.
Grilled Polenta: Slices of polenta are grilled until they have a deliciously charred exterior, often served as a side dish or topped with gorgonzola and caramelized onions.
Polenta Taragna: As featured in our Recipe of the Month, this variation includes buckwheat flour and is often served with mushrooms and melted Taleggio cheese.
Polenta Dolce: This is a delightful dessert where polenta is sweetened with sugar or honey, enriched with raisins or dried fruits, and flavored with a hint of cinnamon or lemon zest. It's often baked or fried until golden and served warm, sometimes accompanied by a dollop of mascarpone or a drizzle of chocolate sauce.
Whether you're a fan of sweet or savory, polenta offers endless possibilities to experiment with. We encourage you to explore these different preparations and share your favorite polenta creations with us!
Recipe of the Month: Polenta Taragna with Taleggio and Mushrooms
We invite you to try your hand at a beloved local dish: Polenta Taragna. This rich, flavorful variation incorporates buckwheat flour for a unique taste and texture, perfectly complementing the creamy Taleggio cheese and earthy mushrooms.
Ingredients:
1 cup of cornmeal
1/2 cup of buckwheat flour
4 cups of water
Salt, to taste
200g Taleggio cheese, sliced
400g fresh mushrooms (porcini or a mix), sliced
2 cloves of garlic, minced
2 tbsp olive oil
Fresh parsley, chopped (for garnish)
Black pepper, to taste
Instructions:
In a large pot, bring water to a boil. Gradually whisk in the cornmeal and buckwheat flour, avoiding lumps. Add salt.
Reduce heat to low and cook for about 40 minutes, stirring frequently, until the mixture thickens and pulls away from the pot's sides.
While the polenta cooks, heat olive oil in a pan. Add garlic and sauté until fragrant.
Add the mushrooms and cook until tender. Season with salt and pepper.
Once the polenta is ready, stir in the sliced Taleggio cheese until melted and smooth.
Serve the polenta hot, topped with the sautéed mushrooms and a sprinkle of fresh parsley.
As you indulge in this hearty dish, let it transport you to the cozy kitchens of Lake Como. We hope this newsletter inspires you to explore the rich flavors and traditions of Northern Italian cuisine.
Looking forward to welcoming you to our next culinary adventure by the lake!
Warm regards,
The Lake Como Kitchen Experience Team