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Lana Mihajlović ha publicado una actualización
Level:
Sous Chef
Pecados de domingo
Polenta cremosa, hígados pecadores, cebolla confitada, ensalada de rúcula al limón
En este plato, hay un juego entre profundidad y brillo, suavidad y crujido, terrosidad y agudeza cítrica.
La polenta, cocida con parmesano hasta alcanzar una cremosidad plena, enfriada y cortada en un círculo perfecto, se convierte en un escenario neutro… suave por dentro, firme por fuera, portadora de todos los sabores que le siguen.
Encima, hígado de pollo, cocinado a fuego lento para conservar su jugosidad y bañado en una salsa de cebolla caramelizada que se ha cocido a fuego lento el tiempo suficiente para desarrollar una profundidad dulce y sabrosa. Una pizca de azúcar y un chorrito de agua en el momento justo permiten que la salsa envuelva cada trozo de carne en un abrazo aterciopelado.
Al lado, una ensalada de rúcula… recién cogida, aliñada sólo con aceite de oliva y zumo de limón recién exprimido, aporta un contraste muy necesario. Su amargor y acidez crean un equilibrio refrescante, redondeando cada bocado y preparando el paladar para el siguiente.
Nada es casual. Cada ingrediente tiene un papel, un ritmo, una contribución.
Un plato sencillo, pero ninguna nota es muda.Level:
Sous Chef
Sunday Sins
Creamy polenta, sinful livers, onion confit, lemon rocket salad
In this dish, there is a play between depth and brightness, softness and crunch, earthiness and citrus sharpness.
The polenta, cooked with parmesan until it reaches a creamy fullness, then cooled and cut into a perfect circle, becomes a neutral stage… soft on the inside, firm on the outside, a carrier of all the flavors that follow.
On top, chicken liver, gently seared to retain its juiciness, then bathed in a caramelized onion sauce that’s been simmered long enough to develop a rich, sweet-savory depth. A pinch of sugar and a splash of water at just the right moment allow the sauce to coat each piece of meat in a velvety embrace.
Alongside, a salad of rocket… freshly picked, dressed only in olive oil and freshly squeezed lemon juice, brings a much-needed contrast. Its peppery bitterness and acidity create a refreshing balance, rounding out each bite and preparing the palate for the next.
Nothing here is accidental. Each ingredient has a role, a rhythm, a contribution.
A simple dish, but no note is silent.
Traducido del inglés
Jorge González Vidal, Judy Keegan y4 más17 Comentarios-
Level:
Sous Chef
Que bueno
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Level:
Sous Chef
@estefania-lozanoarl-electronic-com Thank you dear ❤️
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Una presentación impecable. Y l has explicado de una forma… Que te dan ganas de probarlo 😉😉
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Level:
Sous Chef
@luisamariadpgmail-com Thank you so much! 😊 I’m really glad the way I described it made you feel like trying it. That’s exactly what I was hoping for. Sometimes words can be almost as powerful as flavors themselves. ❤️
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Level:
Executive Chef
Este domingo ha sido fiesta en casa de Lana 🎉🥳 Tu manera de contarnos el papel de cada de ingrediente, su textura, su sabor, me llevaría a reconciliarme con los higaditos de pollo… y a pecar sin ninguna culpa 😂😂 Suena cálido, y fresco…. y delicioso
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Level:
Sous Chef
¡@beatriztorijagmail-com Jajaja 🤭 ya sabes que en mi casa siempre es una fiesta! Me alegra mucho que mi descripción te haya dado ganas de darle otra oportunidad 😅 Estoy segura de que así te gustaría. Y en cuanto a “pecar sin culpa”… bueno, es pecar de dulce y con un buen bocado como este, ¡esos pecados simplemente no cuentan! ✨
Level:
Sous Chef
@beatriztorijagmail-com Hahaha 🤭 you know it’s always a feast at my place! I’m so happy my description made you want to give it another chance 😅 I am sure you would like this way. And as for “sinning without guilt”… well, it’s sweet sin and with a good bite like this, those sins simply don’t count! ✨
1hace al añoTraducido del inglés
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Level:
Executive Chef
@lanamihajlovic para mí, si se comen o beben… no cuentan nunca 🤭
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Level:
Scoolinary Team
Lana, what a delightful dish and such a beautiful way of describing it as always, it’s a joy to read your posts. The combination of creamy polenta with the liver and arugula sounds really interesting.
I wanted to ask you, is there another type of vegetable you like to use as an alternative to arugula in this dish?
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Level:
Sous Chef
@sussan_scoolinaryteam Thank you dear Sussan! I’m really glad you enjoyed the description. For this dish, the bitterness of arugula plays such an important role because it balances the sweetness of the liver and the creaminess of the polenta.
Of course, there are a few good alternatives you could try… endive, chicory, or even a lightly dressed kale salad could work nicely, each bringing a touch of that pleasant bitterness. But honestly, it was exactly that sharp, slightly bitter bite of arugula that gave the whole plate its contrast and harmony. Without it, I think the flavors wouldn’t “pop” in quite the same way.
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Luce espectacular!! Cremosa y apetitosa!!
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Level:
Sous Chef
@betzamedina Thank you dear ❤️
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Level:
Executive Chef
Un delicioso plato,
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Level:
Sous Chef
@cecu6669hotmail-com Thank you Antonio
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Love the descriptions of your recipe. Sounds inticing.
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Level:
Sous Chef
@judyrusselllive-com-au Thank you Judy ❤️
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Level:
Scoolinary Team
A super cool sunday-option. When everything is melting into de upcoming working week, polenta is a titan.
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Level:
Sous Chef
@soldamiani Hahaha I love how you put that! 😄
When Sunday starts melting into Monday and reality creeps in… polenta holds the line like a true hero.
And that liver? Bold, unapologetic, whispering: “Face the week, but do it full.”
Glad this titan made its way to your Sunday radar! ☺️
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