"Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide"

“Wild Hops on Barn Sauce” recipe – “Luppolo selvatico in Toc’ di Braide”

Wild hop, picked out of a bush, humble maize flour and left over cheeses: the ingredients of one of the most gluttonous dishes of Friuli Venezia Giulia.

Total Cost: UK/£ 5.22*

Cost/portion: UK/£ 1.74*

Utensils you will need

One paring knife
One chopping board
One pestle and mortar
One silicon spatula or wooden spoon
Two frying pans
One small 2lt saucepan
One 6-8lt saucepan
One 4lt saucepan
One rigid whisk
One large bowl
One rigid wire whisk

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the Wild Hop saute

  • Salt - 15gr

  • Water - 2lt

  • Wild Hop - 320gr

  • Butter 30gr

  • "Suited garlic”cloves - 3

  • Red wine vinegar - 1 tbsp

  • Salt - a pinch

  • for the polenta

  • Salt - 2gr

  • Water - 400ml

  • Whole milk - 400ml

  • Maize flour - 200gr

  • for the fondue

  • Asiago cheese - 150gr

  • Stracchino cheese - 150gr

  • Taleggio cheese - 150gr

  • Whole milk - 100ml

  • for the seasoning sauce

  • Butter - 100gr

  • Maize flour - 40gr

  • Black pepper - 2gr

  • Salt - a pinch

Instructions

  • 1.
    Clean, wash and blanch the wild hops

    • Salt - 15gr
    • Water - 2lt
    • Wild Hop - 320gr

      Put a saucepan on high heat with 2lt of water, add immediately 15gr of salt and let it come to a light simmer (step 1 - pic.A).
      Meanwhile, clean the wild hops from any dirt and bath it a few times changing the water every time. Then drain them and set aside (step 1 - pic.B).
      When the water starts simmering gently, drop in the wild hops and blanch them for 30 to 45 seconds (step 1 - pic.C).
      Strain them and drop them immediately into a bowl filled with cold water in order to stop the cooking. Then, arrange them onto a table cloth (step 1 - pic.D).
      Roll up the table cloth and let the wild hops dry almost completely (step 1 - pic.E).

  • 2.
    Making the soft polenta

    • Salt - 2gr
    • Water - 400ml
    • Whole milk - 400ml
    • Maize flour - 200gr

      Put a large saucepan on medium-high heat with both the milk and the walter and season them with 2gr of salt. Let it come to the boiling (step 2 - pic.A).
      When the liquids start boiling, add the Maize flour sprinkling it from the top and immediately mixing it with a rigid wire whisk in order to prevent the formation of any lump (step 2 - pic.B).
      Stir constantly for a couple of minutes making sure the flour on the bottom of the pan gets mixed completely with the liquids (step 2 - pic.C).
      Lower the heat to a low power and stir from time to time allowing the flour to cook through without forming a film on the surface. This will take about 30 minutes, depending on the flour (step 2 - pic.D).
      The polenta will have to be just as soft as the cheese fondue you will make right away.

  • 3.
    Making the 3 cheeses fondue

    • Asiago cheese - 150gr
    • Stracchino cheese - 150gr
    • Taleggio cheese - 150gr
    • Whole milk - 100ml

      Put a small saucepan over a high heat with about 2lt of water and let it heat up to create a bain-marie. Put the milk into a small saucepan, then dice the Asiago cheese after cutting off its rind (step 3 - pic.A).
      Place the diced Asiago, the crumbled Taleggio and the Stracchino in the pan with the milk and place this over the bain-marie (step 3 - pic.B).
      Let the cheeses slowly melt, stirring the mixture from time to time with a spatula. until no lumps are left (step 3 - pic.C).
      Keep the fondue warm reducing the heat to the minimum under the saucepan.

  • 4.
    Making the butter and polenta sauce

    • Butter - 100gr
    • Maize flour - 40gr
    • Black pepper - 2gr
    • Salt - a pinch

      Finely crush the black pepper corns and set aside (step 4 - pic.A).
      Put a frying pan over a medium-high heat with 100gr of butter and melt it completely, then add the maize flour and stir evenly (step 4 - pic.B).
      Season with a pinch of salt, then let the butter foam and brown gradually while toasting the four (step 4 - pic.C).
      Season with black pepper and set the heat to the minim in order to keep the mixture melted (step 4 - pic.D).

  • 5.
    Sauteing the wild hops into butter and vinegar

    • The blanched wild hops
    • Butter 30gr
    • “Suited Garlic”- 3 cloves
    • Red wine vinegar - 1 tbsp
    • Salt - a pinch

      Melt the butter over a medium high heat into a frying pan adding the garlic cloves to flavour it. The following steps must be done after dishing out the soft polenta and the cheese fondue. The plates are better be heated in the oven. When the butter starts foaming, set the heat to a minimum and add in the blanched wild hops (step 5 - pic.A).
      Add immediately the red wine vinegar and a pinch of salt (step 5 - pic.B).
      Stir evenly and quickly and serve immediately on top of the polenta and the cheese fondue.
      Baste everything with some generous spoonfuls of butter and polenta sauce.

"Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide""Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide"

Instructions

  • 1.
    Clean, wash and blanch the wild hops

    • Salt - 15gr
    • Water - 2lt
    • Wild Hop - 320gr

      Put a saucepan on high heat with 2lt of water, add immediately 15gr of salt and let it come to a light simmer (step 1 - pic.A).
      Meanwhile, clean the wild hops from any dirt and bath it a few times changing the water every time. Then drain them and set aside (step 1 - pic.B).
      When the water starts simmering gently, drop in the wild hops and blanch them for 30 to 45 seconds (step 1 - pic.C).
      Strain them and drop them immediately into a bowl filled with cold water in order to stop the cooking. Then, arrange them onto a table cloth (step 1 - pic.D).
      Roll up the table cloth and let the wild hops dry almost completely (step 1 - pic.E).

  • 2.
    Making the soft polenta

    • Salt - 2gr
    • Water - 400ml
    • Whole milk - 400ml
    • Maize flour - 200gr

      Put a large saucepan on medium-high heat with both the milk and the walter and season them with 2gr of salt. Let it come to the boiling (step 2 - pic.A).
      When the liquids start boiling, add the Maize flour sprinkling it from the top and immediately mixing it with a rigid wire whisk in order to prevent the formation of any lump (step 2 - pic.B).
      Stir constantly for a couple of minutes making sure the flour on the bottom of the pan gets mixed completely with the liquids (step 2 - pic.C).
      Lower the heat to a low power and stir from time to time allowing the flour to cook through without forming a film on the surface. This will take about 30 minutes, depending on the flour (step 2 - pic.D).
      The polenta will have to be just as soft as the cheese fondue you will make right away.

  • 3.
    Making the 3 cheeses fondue

    • Asiago cheese - 150gr
    • Stracchino cheese - 150gr
    • Taleggio cheese - 150gr
    • Whole milk - 100ml

      Put a small saucepan over a high heat with about 2lt of water and let it heat up to create a bain-marie. Put the milk into a small saucepan, then dice the Asiago cheese after cutting off its rind (step 3 - pic.A).
      Place the diced Asiago, the crumbled Taleggio and the Stracchino in the pan with the milk and place this over the bain-marie (step 3 - pic.B).
      Let the cheeses slowly melt, stirring the mixture from time to time with a spatula. until no lumps are left (step 3 - pic.C).
      Keep the fondue warm reducing the heat to the minimum under the saucepan.

  • 4.
    Making the butter and polenta sauce

    • Butter - 100gr
    • Maize flour - 40gr
    • Black pepper - 2gr
    • Salt - a pinch

      Finely crush the black pepper corns and set aside (step 4 - pic.A).
      Put a frying pan over a medium-high heat with 100gr of butter and melt it completely, then add the maize flour and stir evenly (step 4 - pic.B).
      Season with a pinch of salt, then let the butter foam and brown gradually while toasting the four (step 4 - pic.C).
      Season with black pepper and set the heat to the minim in order to keep the mixture melted (step 4 - pic.D).

  • 5.
    Sauteing the wild hops into butter and vinegar

    • The blanched wild hops
    • Butter 30gr
    • “Suited Garlic”- 3 cloves
    • Red wine vinegar - 1 tbsp
    • Salt - a pinch

      Melt the butter over a medium high heat into a frying pan adding the garlic cloves to flavour it. The following steps must be done after dishing out the soft polenta and the cheese fondue. The plates are better be heated in the oven. When the butter starts foaming, set the heat to a minimum and add in the blanched wild hops (step 5 - pic.A).
      Add immediately the red wine vinegar and a pinch of salt (step 5 - pic.B).
      Stir evenly and quickly and serve immediately on top of the polenta and the cheese fondue.
      Baste everything with some generous spoonfuls of butter and polenta sauce.

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"Wild Hops on Barn Sauce" - "Luppolo selvatico in Toc' di Braide"
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