Discover the Delight of Taragna Polenta
When you think of Bergamo, the first dish that comes to mind is polenta. But have you tried its delicious cousin, Taragna? This rich variation of traditional polenta hails from the picturesque valleys of Bergamo and Valtellina. It is made with a blend of cornmeal and buckwheat flour, creating a unique flavor profile that is simply irresistible.
The name "taragna" likely comes from the term ‘tarèl,’ the long stick used to stir polenta. In the Valle Brembana, the best taragna is made with Branzi and Formai de Mut cheese. The dark color of the dish comes from the buckwheat, which combines beautifully with the golden cornmeal. Local farmers grow the corn in the valleys, grinding it at the historic mill in Cusio.
Ready to make this mouthwatering dish at home? Here’s what you’ll need for six people:
- 2 liters of water
- 20 grams of coarse salt
- 400 grams of taragna flour (a mix of corn and buckwheat)
- At least 300 grams of Branzi or Formai de Mut cheese (70% Branzi and 30% Formai de Mut)
- 50 grams of butter sautéed with a clove of garlic and four sage leaves (remove them before serving)
Preparation:
- Start by bringing the water to a boil in a copper, cast iron, or heavy-bottomed steel pot.
- Add the salt and gradually sprinkle in the flour while stirring vigorously to prevent lumps.
- Cook for at least 40 to 50 minutes, stirring occasionally.
- Cut the Branzi and Formai de Mut cheese into small pieces. Lower the heat and add the cheese to the polenta, mixing well until melted.
- Once the cheese is fully incorporated, turn off the heat and add the butter infused with garlic and sage. Stir everything together, and your taragna polenta is ready to serve!
Gift yourself the experience of digging into this creamy, cheesy dish, perfect for warming your soul after a day of exploring the beautiful Brembana Valley. Don’t miss out on this local delicacy that is sure to make your taste buds dance!
Italian