Hard name for an easy snack. Calzagatti is a humble yet quintessential dish originating from Modena in Emilia Romagna. Consisting of cubes of polenta and beans, typically fried but not exclusively so, this delicacy carries a unique taste of the region. For those intrigued by its origins, read more here.
The traditional preparation of calzagatti involves the use of fresh beans. However, dried beans – soaked in water overnight – or high-quality canned beans can serve as viable alternatives. In the former methods, the beans should be boiled in generously salted water until they reach a tender consistency.
Ingredients (for 4 people)
- 400 g of corn flour (plus a few spoons for coating the polenta)
- 300 g of shelled dried Borlotti beans
- 150 g of peeled tomatoes
- 80 g of bacon or lard
- 1 small onion
- Butter
- Garlic
- Salt
- Pepper
- Rosemary
- Lard or vegetable oil for frying
Cooking Process
- In a pan, create a sauté base using butter, diced lard or bacon, and chopped onion.
- Sauté the ingredients for the required duration, then reduce the heat and introduce the peeled tomatoes and rosemary.
- After approximately ten minutes, incorporate the drained beans (while keeping the cooking water aside) and allow them to cook for about 20 minutes.
- Meanwhile, transfer the cooking water from the beans to a separate pan, adding water to reach a total of 2 liters, and bring it to a boil.
- Season with salt and gradually add the corn flour for the polenta into the boiling liquid, stirring vigorously until the flour is fully integrated. Cook the polenta, occasionally stirring, until it reaches your desired thickness.
- Combine the cooked beans with their sauce and simmer for an additional 10 minutes over low heat.
- Once the polenta is cooked, turn off the heat and let it cool. Cut it into squares or the preferred shape, coat it in additional corn flour, then fry it in lard or hot oil until it turns golden brown.
- Your easy snack is now ready! Enjoy the calzagatti as they are or pair them with a mild cheese like ricotta. For a sweeter twist, serve them with plum jam or sugar.
