Polenta leaves with vegetable millefeuille and coriander sauce
4 servings
120 minutes
This exquisite Italian recipe combines delicate polenta leaves, aromatic vegetable millefeuille, and a refreshing coriander sauce. Polenta, a traditional base for many Italian dishes, transforms into crispy golden leaves that enrich the dish's texture. At the heart of the composition is a layered millefeuille of zucchini, beetroot ragout, and green peas, where each layer reveals a new flavor nuance. The dish is completed by vibrant vegetable vermicelli that adds crunchy freshness and a refined coriander sauce that highlights the richness of the ingredients. This dish not only pleases the eye with its picturesque layers but also offers a harmonious balance of flavors – from the gentle sweetness of beetroot to the refreshing spice of coriander. Perfect for those who appreciate culinary art and seek inspiration in Italian gastronomy.
1
For the polenta leaves, line a 20 cm square mold 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, stirring, 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 a few 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 on a kitchen towel.
- Milk: 310 ml
- Vegetable broth: 300 ml
- Valsugana instant polenta: 300 g
- Butter: 2 tablespoons
- Grated Parmesan cheese: 4 tablespoons
- Vegetable oil: 100 ml
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 on a kitchen towel.
- Courgette: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 100 ml
3
For beetroot stew, 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.
- Beetroot: 0.5 piece
- Onion: 10 g
- Chopped fresh thyme: 1 teaspoon
- Mascarpone cheese: 2 tablespoons
- Mozzarella cheese: 25 g
- Salt: to taste
- Ground black pepper: to taste
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.
- Green peas: 100 g
- Onion: 10 g
- Chopped mint leaves: 1 teaspoon
- Mascarpone cheese: 2 tablespoons
- Mozzarella cheese: 25 g
- Salt: to taste
- Ground black pepper: to taste
5
For vegetable vermicelli, finely chop yellow and green zucchini, carrot, red and yellow bell pepper. 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.
- Courgette: 0.5 piece
- Carrot: 10 g
- Red sweet pepper: 10 g
- Yellow sweet pepper: 10 g
- Milk: 310 ml
- Wheat flour: 2 tablespoons
6
For the coriander sauce, blanch the coriander, then puree it with cream. Strain the sauce through a sieve and season with salt to taste.
- Fresh cilantro (coriander): 50 g
- Heavy (double) cream: 100 g
- Salt: to taste
7
For serving, place a small culinary ring in the center of the plate. Put one zucchini disc at the bottom, then 1/4 of the beet stew, another zucchini disc, 1/4 of the green pea stew, and cover with a third zucchini disc. 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 portions similarly.
- Cherry tomatoes: 4 pieces
- Mint leaves: 4 pieces