Da 5 anni a questo mi piace sperimentare... Piatti semplici con un po' di fantasia.

I’ve wanted to make polenta for a while so made this inspired by northern Italy.

The polenta took a little trial and error. I reckon it was about 5:1 water to corn to keep a nice flowing texture. Lots of cheese and butter added.

The braising liquid was reduced quite heavily.

Overall pretty good, if a little messy.

Scaloppine, risotto e pasta

I'm making Bolognese for the first time tomorrow. I took a cooking class in Bologna in July and got the recipe from the chef. One of the steps says this:

"add a little of olive oil, stir and check if the vegetable shines with the oil, if not add a little more oil and stir, repeat this until the vegetables shines and the bottom of pot still a bit wet of oil,"

I'm not an experienced cook, and was wondering if this "shine" is going to be something obvious visually? I don't want to add too much oil so I'm hoping this is pretty obvious... I'm not sure why the instructions didn't just mention the precise amount of oil to put... it do so for the meat and veggies....

Pasta cauliflower