Rachel Roddy shares a recipe for delicate cornmeal and butter biscuits, inspired by Italian polenta biscuits and Piedmontese krumiri. The article also delves into the history of polenta, challenging romanticized notions of Italian cuisine and emphasizing its historical role as a staple food.
Rachel Roddy’s recipe for cornmeal and butter biscuits
FoodItalian food and drinkPolentaBiscuitsBakingEggsSnacksDessert
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Rachel Roddy shares a recipe for delicate cornmeal and butter biscuits, inspired by Italian polenta biscuits and Piedmontese krumiri. The article also delves into the history of polenta, challenging romanticized notions of Italian cuisine and emphasizing its historical role as a staple food.
- 1 Second part of 18th century: cornmeal polenta became a principle source of nutrition.
- 2 1980s: Polenta's role as a staple continued until then.
- Readers can bake the biscuits
- A deeper understanding of Italian food history
What: A recipe for cornmeal and butter biscuits, inspired by Italian culinary traditions, along with a discussion on the history and evolution of polenta in Italian cuisine.
When: Recipe for 'today'; historical context spans from ancient times to the 18th century and up to the 1980s.
Where: Italy (Molise, Piedmont, Parma).
Why: To share a recipe for a unique biscuit and to provide a more accurate, less romanticized historical understanding of Italian food, particularly polenta.
How: By providing a detailed recipe and discussing insights from Alberto Grandi and Daniele Soffiati's book 'La cucina Italiana non esiste'.