Polenta Leaves with Vegetable Millefeuille and Coriander Sauce
Main Dishes • Italian
Description
I used both yellow zucchini (for the millefeuille) and green (for the vegetable vermicelli) — mainly for a variety of colors on the plate.
Ingredients
- Polenta 10 oz
- Milk 10 fl oz
- Chicken Broth 10 fl oz
- Butter 2 tablespoons
- Grated Pecorino Pepato Cheese 4 tablespoons
- Courgette ½ piece
- Vegetable Oil 5 fl oz
- Beetroot ½ piece
- Chopped Sage Leaves 1 teaspoon
- Mascarpone Cheese Unagrande 2 tablespoons
- Green Peas 5 oz
- Melted Cheese 0 oz
- Chopped Sage Leaves 1 teaspoon
- Onion 0 oz
- Carrot 0 oz
- Orange Bell Peppers 0 oz
- Wheat Flour 2 tablespoons
- Orange Bell Peppers 0 oz
- Ground coriander 0 oz
- Marinated cherries 4 pieces
- Heavy cream 5 oz
- Mint Leaves 4 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the polenta leaves, line a square mold with a side of 20 cm with plastic wrap or foil. Pour 300 ml of milk and broth into a saucepan, bring to a boil over medium heat, and gradually add the polenta while stirring vigorously. Reduce the heat and cook, continuing to stir, for 5 minutes. Remove from heat, add 1 tablespoon of butter and Parmesan. Spread the mixture in a thin layer in the prepared mold, let it set for several hours, then cut out 16 leaves using cookie cutters. Heat 2 tablespoons of vegetable oil in a pan and fry the polenta leaves on both sides until golden brown. Place them on a kitchen towel.
Step 2
For the vegetable millefeuille, set aside 20 grams of zucchini, slice the rest into 12 discs, season with salt and pepper. Heat 1 tablespoon of vegetable oil in a pan and fry the discs on both sides until golden brown. Place them on a kitchen towel.
Step 3
For the beetroot ragout, boil and peel the beetroot, then cut it into small cubes. Heat 0.5 tablespoons of butter in a pan and sauté half of the onion until translucent. Add the beetroot and thyme, remove from heat, and stir in 1 tablespoon of mascarpone. Let it cool slightly, then add half of the grated mozzarella. Season with salt and pepper to taste.
Step 4
For the green pea ragout, heat 0.5 tablespoons of butter in a pan and sauté the remaining onion until translucent. Add the green peas and mint, remove from heat, and stir in 1 tablespoon of mascarpone. Let it cool slightly, then add the remaining mozzarella. Season with salt and pepper to taste.
Step 5
For the vegetable vermicelli, finely chop the yellow and green zucchini, carrot, red and yellow bell peppers. Soak the vegetables in the remaining 2 teaspoons of milk for 10–15 minutes, then pat dry with a kitchen towel, coat in flour, and deep-fry until golden.
Step 6
For the coriander sauce, blanch the coriander, then puree it with the cream. Strain the sauce through a sieve, seasoning with salt to taste.
Step 7
To serve, place a small cooking ring in the center of a plate. Place one disc of zucchini at the bottom, then ¼ of the beetroot ragout, another disc of zucchini, ¼ of the green pea ragout, and top with a third disc of zucchini. Carefully remove the metal ring. On top of the zucchini millefeuille, place a small amount of vegetable vermicelli, a cherry tomato, and a mint leaf. Arrange four polenta leaves around the millefeuille, adding a bit of sauce to the plate. Prepare three more servings in the same way.
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