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Brownies al Cioccolato Fondente, Lamponi e Formaggio Cremoso - Dark Chocolate & Raspberries Brownies with Creamy Cheese - Brownies au Chocolat Noire et Framboise avec du Fromage Crémeux

(ENGLISH VERSION'S FORWARD) (La recette en Français est vers le bas) "E’ ciò che fanno tutti i poeti: parlano con se stessi ad alta voce; e il mondo li ascolta per caso" G.B. Shaw Son pochi gli uomini che hanno cucinato per me, ma quei pochi si son dimostrati ben più golosi della sottoscritta! E se dovete conquistare un goloso, allora ci vuole un menù ad hoc, io oggi provo a proporvi un dolce dal contrasto dolce-amaro, fresco ma allo stesso tempo avvolgente, colorato quanto basta e morbido! Ingredienti: 200 gr burro ammorbidito 200 gr cioccolato fondente 250 + 150 gr zucchero 3+2 uova 110 gr di farina 00 400 gr formaggio spalmabile 60 gr lamponi freschi Sciogliere il cioccolato fondente a bagnomaria con il burro. Quando sarà tutto sciolto, aggiungere mescolando 250 gr di zucchero. Far intiepidire. Aggiungere 3 uova, uno alla volta, mescolando bene finchè non sia del tutto incorporato non aggiungere l'uovo successivo. Aggiungere quindi la...
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Polenta - Corn meal

Polenta isn't a traditional dish of my area (Tuscany), but it's popular all over Italy.Each country or region has its own version so you can easily find the 'rough' version with bright yellow color and the 'fine' version, with a fine white flour.

The rough version is much more common in the North of Italy, while the other one is most frequent in the Center.
The one I'm going to deal about today, is the 'corn-meal-yellow-rough' version, the one I like most, of course! ;-)
The basic recipe is very easy, you need: 500 gr corn maize flour, 1 and 1/3 liter water and salt.
You can also add more water, if you like a smoother polenta (in this case use 2 liters water).
Anyway you can add water during cooking, if you notice that it's too sticky, the most importanta thing is to add hot water, not cold!
The preparation of polenta is very, very easy: make water boil, drop the flour mixing well. That's it!
It takes 35-40 minutes to cook, but into supermarkets you'll easily find pre-cooked flour, so it'll take you 15-20 minutes as maximum.
One of the main problems are clots, to avoid them, drop the flour at the beginning of boiling, into the center of the sauce-pan, mixing energically (better if you use a wooed spoon).
Don't make water boil to high.
Polenta is ready when it comes off the hedges of sauce-pan, drop on a big cotton towel and serve with ragù, fonduta cheese, sea food or vegetables.
This picture is taken from the web, they probably mixed some fine herbs onto the last mixing and lay the poor the polenta into very thin slices, more or less 0,5 cm and cut hearts shapes (perfect for S.Valentine!)
The next future days, I'm going to post some sauces for polenta, such as Ragù, Seafood ragù, Vegetables, so stay tuned and come to visit us! In case you can also follow on FB!
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