波伦塔是用磨成粉的、干燥的白玉米或黄玉米制成的。它是一道传统的意大利美食,但又因其自然的美味与广泛的用途,而在近年来流行全球。下面来一起学习怎样烹制传统的波伦塔,然后再来尝试三种花样:油炸波伦塔、烤波伦塔、奶酪波伦塔。
素材
传统波伦塔
油炸波伦塔
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2 杯传统波伦塔
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1 杯橄榄油
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1/4 杯帕马森干酪粉
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盐和胡椒粉
烤波伦塔
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2 杯传统波伦塔
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橄榄油
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1/2 杯黄油
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1/2 茶匙百里香
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盐和胡椒粉
奶酪波伦塔
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2 杯传统波伦塔
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1 杯干酪粉(切达干酪,帕马森,或者你喜欢的干酪)
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1 杯全脂奶
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1/2 杯黄油
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2 汤匙碎欧芹
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盐和胡椒粉
步骤
方法 1 的 4:
传统波伦塔
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1
把水倒进大壶里。把水煮沸,加盐。
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2
降至中低火。
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3
把三分之一的玉米面倒进水里。用木勺进行搅拌。过两分钟左右,水和玉米面应形成糊状。
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4
把剩下的玉米面加进去。一直用勺搅拌十分钟左右。
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5
当玉米糊质地很柔滑的时候,波伦塔就做好了。
- 不要烹煮过头,如果煮过头了,波伦塔就会显得太糊了。
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- 尝一尝波伦塔的味道,看看你是想要它更为柔滑还是有更多的谷物粒。当它达到你最喜欢的口感的时候,就把它盛出来。
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- 上菜,把波伦塔与蔬菜、辣椒、肉或者鱼搭配在一起——你有无尽的选择。
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方法 2 的 4:
油炸波伦塔
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1
制作传统波伦塔。把水煮沸,加盐,减少热量,加入三分之一的玉米面制成玉米糊,再加入剩下的玉米面进行搅拌,烹饪直到玉米糊的质地很柔滑。
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2
把波伦塔涂抹在一个抹了油的烤盘上。烤盘的大小将决定你的油炸波伦塔的薄厚。如果需要薄片的油炸波伦塔,那就用大盘子;如果需要厚片的油炸波伦塔,那就用小盘子。
- 用铲子把波伦塔均匀地涂抹在烤盘上。
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- 用盖子或铝箔盖住烤盘。
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3
把烤盘放进冰箱里冷冻,直到糊状的波伦塔变得坚硬。冷冻两小时以后,检查一下它是否坚硬。如果它还是温软的,就再冻半个小时。
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4
把波伦塔切成片。每片的尺寸应为5x5厘米左右,这是一餐份的量。
- 切片可以是正方形、长方形或三角形,只要它们大概是一餐份的量就可以。
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5
把煎锅放在燃烧器上,调至中高火。在煎锅里倒油,加热,直到它快要冒烟。
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6
把波伦塔切片放进煎锅里烹饪,直到切片的第一面呈褐色,时间大约是3分钟。翻转切片,再去煎另一面。
- 在你把波伦塔切片放进煎锅之前,确保油足够热。不然的话,在切片呈褐色前,它可能就已经散了。
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- 如果你更喜欢烧烤波伦塔而不是油炸波伦塔的话,在这一步,你可以把波伦塔切片放在热烤架或炉顶上烧烤。
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7
把油炸波伦塔切片放进用纸巾内衬的盘子里。撒上帕马森干酪,再用盐和胡椒粉调味。
方法 3 的 4:
烤波伦塔
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1
制作传统波伦塔。把水煮沸,加盐,减少热量,加入三分之一的玉米面制成玉米糊,再加入剩下的玉米面进行搅拌,烹饪直到玉米糊的质地很柔滑。与此同时,把烤箱预热到350华氏度(176.7摄氏度)。
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2
把黄油搅拌进波伦塔中。用木勺搅拌,直到黄油和波伦塔完全地融合。把百里香也搅拌进来,再用盐和胡椒粉调味。
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3
把波伦塔涂抹在一个抹了油的烤盘上。烤盘的大小将决定你的油炸波伦塔的薄厚。如果需要薄片的油炸波伦塔,那就用大盘子;如果需要厚片的油炸波伦塔,那就用小盘子。
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4
把盘子放进烤箱里烤20分钟,或者直到波伦塔完全凝固为止。它应该还没变成褐色或金黄色。
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5
把盘子从烤箱里拿出来。让它冷却几分钟,然后把波伦塔切成片。
- 试着用饼干模型切割刀把波伦塔切成有趣的形状。
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- 搭配着意大利番茄酱上菜,来感受美味的意式风情吧。
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方法 4 的 4:
奶酪波伦塔
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1
制作传统波伦塔。把水煮沸,加盐,减少热量,加入三分之一的玉米面制成玉米糊,再加入剩下的玉米面进行搅拌,烹饪直到玉米糊的质地很柔滑。
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2
把黄油和奶酪搅拌进来。用木勺搅拌,直到黄油和奶酪完全融化。
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3
把牛奶,欧芹和香料搅拌进来。
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4
把波伦塔盛进碗里,趁热上菜。
小提示
- 传统的东欧风情菜式是搭配酸奶油和轻乳酪,不过波伦塔和什么食物都可以搭配。
- 普通的白玉米粥或黄玉米粥也可能被称作“波伦塔”。