Native American Bocconotto

Ingredients

The Native American Bocconotto differs from the original Italian version in several ways. Firstly, the crust is made with cornmeal instead of wheat flour, giving it a unique texture and flavor. Secondly, the filling incorporates indigenous ingredients such as wild mushrooms, roasted corn, and smoked venison, adding a distinct Native American touch. Lastly, the cooking techniques used in Native American cuisine, such as smoking and roasting, are employed to enhance the flavors of the dish. We alse have the original recipe for Bocconotto, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (150g) wild mushrooms, sliced 1 cup (150g) wild mushrooms, sliced
• 1 cup (150g) roasted corn kernels 1 cup (150g) roasted corn kernels
• 1 cup (150g) smoked venison, diced 1 cup (150g) smoked venison, diced
• 1/2 cup (120ml) vegetable broth 1/2 cup (120ml) vegetable broth
• 1/4 cup (60g) grated cheddar cheese 1/4 cup (60g) grated cheddar cheese
• 1/4 cup (60g) chopped fresh herbs (such as sage, thyme, or parsley) 1/4 cup (60g) chopped fresh herbs (such as sage, thyme, or parsley)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 15g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the cornmeal, water, vegetable oil, and salt. Mix until a dough forms.
3. 3.
   Divide the dough into small portions and press each portion into a greased muffin tin, forming a cup shape.
4. 4.
   In a skillet, sauté the wild mushrooms until they release their moisture and become golden brown. Remove from heat and set aside.
5. 5.
   In a separate bowl, combine the roasted corn, smoked venison, sautéed mushrooms, vegetable broth, grated cheddar cheese, and chopped herbs. Season with salt and pepper to taste.
6. 6.
   Spoon the filling mixture into each cornmeal cup, filling them to the top.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is heated through.
8. 8.
   Remove from the oven and let cool for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the crust.
• Wild mushrooms — If wild mushrooms are not available, you can substitute with cultivated mushrooms such as cremini or button mushrooms.
• Smoked venison — If smoked venison is not accessible, you can replace it with smoked turkey or smoked tofu for a vegetarian version.
• Fresh herbs — Feel free to use a combination of herbs that you prefer or have on hand. Dried herbs can also be used, but adjust the quantity accordingly.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the filling mixture.
• Serve the Native American Bocconotto warm with a dollop of sour cream or salsa on top for added flavor.
• Experiment with different fillings using seasonal vegetables and locally sourced ingredients.
• The Native American Bocconotto can be made ahead of time and reheated in the oven before serving.
• Leftover Native American Bocconotto can be refrigerated and enjoyed as a delicious snack or lunch the next day.

Serving advice

Serve the Native American Bocconotto as a main course accompanied by a fresh salad or steamed vegetables. It can also be served as an appetizer or finger food at gatherings or parties.

Presentation advice

Arrange the Native American Bocconotto on a platter, garnished with fresh herbs and a sprinkle of grated cheddar cheese. The golden brown crust and colorful filling will make for an enticing presentation.