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Madeleine &
Clancy Philippe

Copyright Clancy J Philippe

Yabbies on Green Polenta

The Bistro, Mildura Grand Hotel, Victoria

Ingredients for
Yabbies on Green Polenta:

  • 30 cooked and shelled yabbies

  • 3 cups polenta (corn meal)

  • 1 cup grated Parmigiano Reggiano cheese

  • 1 cup finely chopped young spinach or continental
    (flat leaf) parsley

  • 125 ml (1/2 cup) extra virgin oil

  • Salt to taste

  • Water



Chef Stefano de Pieri,
Stefano's Restaurant
of Mildura Grand Hotel.

 


Mildura Grand Hotel,
 Victoria, Australia

Method:
  1. Shell the yabbies and set aside.
  2. Bring 2 litres (8 cups) lightly salted water to boil. Add the polenta in a steady stream, stirring all the time until all the flour has been incorporated and there are no lumps.
  3. Add the cheese and adjust to taste with salt. Cook for 30 minutes, and if the mixture looks like drying out, add more water.
  4. Add the spinach or parsley last, just before dishing up, to keep the colour. Add more for a greener effect.
  5. Spoon the polenta into bowls, and divide the yabbies between them.
  6. Drizzle generously with the olive oil and serve.

We gratefully acknowledge this contribution from Stefano de Pieri and Mandy Foreman of Grand Hotel, Mildura, Victoria, Australia.


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Designed and compiled by Madeleine and Clancy Philippe
Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement. No liability will be accepted by the owner of this site. We take care in compiling details, but cannot accept responsibility for any errors.
Copyright Clancy J Philippe - Compiled December 2000.
Many thanks to the contributors for sharing their favourite recipes with us.