Ingredients:

Instructions

First, make the polenta (it’s ok to make the day before). In a saucepan, bring the water to a boil, add two teaspoons of salt, then pour the polenta in all at once and stir well with a whisk to avoid lumps. Let it cook, stirring constantly. (Mine was a quick cooking polenta, which only took 5 minutes) Add the pecorino polenta and stir well to mix the cheese and polenta together, then pour into a bowl and let cool completely. At least 1 hour before creating the coffee beads, put it in the freezer a glass bowl with vegetable oil (all you need is one glass).

Dissolve the agar agar in the coffee. In a saucepan, bring the coffee-agar agar mixture to a boil. Once it has started boiling, let it boil for 3-4 minutes, then turn off the heat and allow it to cool slightly (about 5 minutes). Fill a liquid dropper with coffee and let it drop one at a time in the bowl with the sunflower oil. Drain the coffee beads in a colander, rinse gently under running water and set aside.

Dampen your hands and shape the polenta into balls. Beat the egg in a bowl, then roll meatballs in the beaten egg and put them in panko (or breadcrumbs) until they’re completely covered. Bring the sunflower oil to the temperature needed for frying and fry the meatballs for a few minutes until they’re brown.

Drain on a plate lined with paper towels. Prepare the fondue. In a saucepan, boil the milk, then add the Pecorino cheese and stir with a whisk. Let the mixture simmer for about 5 minutes, then add the cornstarch and mix everything with a whisk.

Continue to cook until the mixture has thickened, stirring to prevent lumps from forming. Remove the pan from heat, then whisk fondue and pass it through a sieve. Serve. On a plate put the fondue, then place a polenta meatball in the center, and top it all off with the coffee beads. Serve.

Nicol Pini from blog Col cavolo
Read the original recipe on http://www.colcavolo.it

Ingredients for 4 people

Instructions

Thoroughly rinse the grapes; remove the stems from the grapes and then cut them in half and remove the seeds with the tip of a box cutter. I recommend picking the firmer grapes. In a pan pour in the vinegar and the wine; bring to a boil, add the juniper berries and sugar and reduce heat to low. When the sugar has melted, add the grapes. Stir gently so that everything is washed with liquid. Continue cooking over low heat for about ten minutes checking that everything does not dry out. Meanwhile, cut the Pecorino Toscano PDO into cubes measuring ½ inch (10.8 mm) in width and the height a little less than the width of the slices of meat.

Chop some sage leaves into fine pieces. Lie out the slices, sprinkle with the sage, put the cheese on the edge of the slice of meat, and wrap it up to make a roll. Insert a wooden toothpick in it to hold it all together. In three separate bowls, put flour in one, a beaten egg in the second one and bread crumbs in the last one.

Dip the rolls in flour and wait a few minutes. Meanwhile, remove the grapes from the pan, put in a bowl and keep them warm. Raise the heat slightly of the remaining bittersweet sauce so as to reduce it in half. Careful not to reduce it too much otherwise you will have some sort of caramel.

Dip the rolls in egg, covering them all over and then put them in the breadcrumbs making sure that they stick to the roll on all sides. Pour the extra virgin olive oil in a pan and heat until it starts to bubble. Fry the rolls in the oil on all sides. When they’re completely cooked, remove the rolls and drain them on a plate covered with a paper towel to absorb any excess oil and then take out the toothpicks. Place the grapes on one side of the plate and then drizzle the grape sauce on top. Add two rolls and top it all off with a sage leaf.

Gianluigi Senaldi from blog Cocogianni o cuocogianni?
Read the original recipe on http://cocogianni.blogspot.it/

Ingredients for 6 people

• Mussels,
• vitelotte potatoes,
• red-skinned potatoes,
• one orange yam,
• flour,
• breadcrumbs,
• white sesame and / or black sesame seeds,
• peanut oil,
• one beaten egg,
• salt

Instructions

For cheese mousse:
heat the cream, add a few sprigs of thyme and let sit for 30-40 minutes. Then remove the thyme from the cream. Bring to a boil in a saucepan and add the cheese: mix gently until well-blended. Sieve. Put in refrigerator to solidify.

For the potatoes:
Wash each potato, rubbing the skin with a scouring pad to remove any residual dirt and / or any imperfections. Dry them and cut them into fries (without peeling) with a  mandolin, and then arrange them on a clean cloth. Blot with paper towels.

For the mussels:
It’s not worth opening the mussels when they’re raw. It’s longer and more difficult. Better to put them in a large skillet after washing and going through them one by one to remove any remaining dirt with a cloth. Put them on the stove and cook them on high heat in a covered pot. In a minute or two the mussels will begin to open. Take out the mussels that come out of their shells easily: discard those which didn’t open. Dab mussels with paper towels. Coat them in a thick layer of flour and sift to remove any excess flour. Then dip them in the beaten egg and then in the breadcrumbs. You can leave them like that or mix them with white and / or black sesame seeds. They can be breaded in advance. Just store them in the refrigerator on a plate dusted with breadcrumbs and cover it with a sheet of aluminum.

To fry the potatoes:
Put two pans on the stove, a larger one for the potatoes, and the other one for the mussels with plenty of peanut oil in each one. Bring the temperature of the oil to 350°F (170/180 °C). Fry the potatoes, first the white ones, then the orange ones and finally the violet ones. They’ll be ready in a few minutes. Drain on paper towels. Season with salt just before serving. Also fry the mussels in the other pan and drain on paper towels. Do not add salt.

Serve the fish and chips with cheese mousse and … cheers!

Cinzia Martellini Cortella from blog Cindystar
Read the original recipe on http://www.cindystar.it