Polenta E Oséi (Bergamo)

Polenta With Small Birds

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This dish, which is more or less the “national” dish of both the provinces of Bergamo and Brescia, is one of the culinary triumphs of Italy. In Italy, as in France, much more use is made of small birds of every description than in England, the equivalent in this country being what is put on the market as “field fare”—small birds which the farmers are allowed to shoot, as they cause considerable damage to the crops. These small birds, as well as sparrows, are eaten freshly shot, and are dressed without being drawn. For this particular dish they are sprinkled with a little salt, brushed over with melted butter, wrapped in sage leaves and grilled. Once or twice in the course of cooking they are basted with a little melted butter. For serving they are placed on a dish of hot polenta, cooked as in the previous recipe, and the dripping from the pan is poured over them.