Lagoon Ecstasy: Soft Golden Polenta, Zen Prawns, and Basil Air from the Future

Peggy Guggenheim: The Collector Who Preferred Canvases to Cookware (But with Style!)

You know those legendary figures who seem straight out of a novel? Well, Peggy Guggenheim was exactly one of them! Picture her: eccentric, audacious, with her butterfly glasses and an infallible nose for art that few others possessed. Her home in Venice, now the famous museum, was a crossroads for artists, intellectuals, and unforgettable parties. Here, movements were born, love (and artistic!) affairs blossomed, and the history of modern art was rewritten.

But there's a small, tasty secret: Peggy wasn't exactly a Michelin-starred chef. Quite the opposite! Chronicles of the time whisper that food was... well, a negligible detail. Her burning passion was art, certainly not grandma's ragùand she served simple, sometimes even "odd" or poorly prepared dishes to her illustrious guests. Her true feast was made of ideas, heated discussions, and masterpieces hanging on the walls.

So what? We said to ourselves: if Peggy didn't leave us a "killer" recipe of her own, why not create one that does her justice? One that speaks of Venice, her unconventional spirit, and that spark of modernity that made her unique. A dish that is a work of art... for the palate!

That's how the idea was born to combine Venetian tradition with a touch of modernist genius, just as she did with her artists. The result? A symphony of flavors and textures that will make you exclaim: "So Peggy knew how to cook (or at least inspire) in the kitchen after all!" Get ready to get your hands dirty, because a very artistic culinary journey awaits you!

Peggy Guggenheim-Inspired Recipe: "Lagoon Ecstasy: Soft Golden Polenta, Zen Prawns, and Basil Air from the Future"

Imagine: the vibrant yellow of the Byzantine mosaics Peggy loved, the delicate pink of prawns dancing in saffron gold, the emerald green of the lagoon transforming into a feather-light foam. This dish is an ode to Venice, its history, and Peggy's unconventional elegance. An experience that will make you feel a bit like an artist, a bit like a collector of unique flavors!

 Ingredients:

250 g instant cornmeal for polenta (for the lazy ones, but traditionalists will love it too!)

1 liter water (or a good vegetable broth, if you want a flavor boost)

1 teaspoon coarse salt

20 g butter (that extra touch that makes it irresistible)

50 g grated Parmigiano Reggiano (for the final flavor embrace)

For the "Last Judgment Surprise" Prawns:

300 g fresh or frozen prawns (ready for their pan dive!)

1 small shallot, finely chopped (the secret to any good soffritto)

1/2 glass dry white wine (to deglaze with class)

0.1 g saffron threads (that precious sachet that dyes the dish with sunshine)

1 tablespoon extra virgin olive oil (liquid gold, always praised!)

Salt and white pepper to taste (to balance the wonders)

A pinch of chili flakes (only if you have Peggy's rock 'n' roll soul!)

For the "Futuristic Vision" Basil Air:

50 g fresh basil leaves (the brilliant green that makes you dream)

150 ml water

1 g soy lecithin powder (the magic ingredient for your aromatic cloud!)

A pinch of salt

For Garnish (for plating artists):

A few fresh basil leaves

A drizzle of extra virgin olive oil (for that finishing touch of connoisseurs)

Preparation:

1. Basil Air: The Magic Starts Now!

 Grab your blender and make some noise: combine basil, water, and salt. Blend until you have an emerald green liquid, smooth as silk.

 Filter everything through a fine-mesh sieve: we want only the pure essence of basil, without annoying residues.

 Pour this green nectar into a tall, narrow container. Add the soy lecithin. Now for the fun part: immerse the immersion blender with just the tip, at an angle. Create a vortex, like a small green tornado, and blend for 2-3 minutes. You'll see a light, stable foam form, almost ethereal. Let it rest: your work of art is taking shape!

2. Polenta: Collectible Softness!

 In a large pot, bring water and coarse salt to a rolling boil. When the water "sings," slowly pour in the cornmeal, stirring continuously with a whisk. No lumps allowed, we want perfection!

 Lower the heat to minimum and continue to caress your polenta. If it's instant, give it 3-8 minutes. If you're a purist of traditional polenta, arm yourself with patience (and a strong arm!) for 40-60 minutes.

 When it pulls away from the sides of the pot, it's ready! Remove from heat, incorporate butter and Parmigiano. Stir with love until you get a smooth, velvety polenta, a true embrace. Keep it warm.

3. Prawns: The Golden-Yellow Plot Twist!

 Put the saffron threads in a small cup with a couple of tablespoons of warm water. Let them infuse for at least 10 minutes: this is where they release all their splendor!

 In a large pan, heat the EVO oil. Sauté the finely chopped shallot until translucent and fragrant.

 It's prawn time! Sauté them for a couple of minutes, until they turn an irresistible pink.

 Deglaze with white wine, let the alcohol evaporate (and enjoy the aroma!).

 Pour the saffron infusion (with the threads, I insist!) into the pan. Mix well. Cook for another 2-3 minutes, just enough time for the prawns to be perfect and the sauce to thicken slightly. Season with salt, pepper, and if Peggy's soul calls to you, a pinch of chili flakesPlating: A Picture on a Plate!

In each deep dish, create a smooth and inviting base with the soft polenta.

Delicately arrange the saffron prawns on top of the polenta, not forgetting their precious sauce.

With a spoon, scoop the basil air from the surface of its container and gently place it over the prawns. It will look like a green, incredibly fragrant cloud, straight out of a dream!

To finish, a few fresh basil leaves and a drizzle of raw EVO oil.

Here you have it: Lagoon Ecstasy! A dish that is a true tribute to Peggy Guggenheim: bold, refined, surprising. She may not have been a cook, but she certainly knew how to inspire!

So, are you ready to create your culinary work of art? What do you say, does it make you want to try it?

© Charlotte Madeleine Castelli | All rights reserved