Kupati

Chef-d'oeuvre of the Western Georgian Cuisine - Kupati is the most popular sausage in Georgia. Classic Kupati is made out of meat sub-products but seriously, why can’t we stuff it with high quality meat and cheese instead of entrails? Hereby, I'm offering you a modern version of Kupati with cheese. Beef for Kupati should be fatty, while pork must be lean. Also, pay attention to the pork fat. It must be of a distinct white color. If it comes with even faint yellowish hues, it means the pig is aged and it may give the sausage an unpleasant smell. Intestines will lose their unpleasant odor if you clean them under running water for about 4 or 5 minutes. Then turn it inside out and thoroughly rub with corn flour. When done, shake off the flour down with a blunt side of the knife and throw again for few more minutes under the running water. This procedure will make sure that the intestines have no gusty smell.

Polenta and mushroom salad

I love cornmeal and I love corn, but I hate monotony. Maize is the second largest yield in the world. Approximately 823 million tons are harvested annually. There are mostly three types of corn spread in the world – yellow, white and blue. Blue and yellow corn is rare in Georgia, but we do have white corn. There are many ways of grinding it, however, we only have coarse ground “Gherghili” and cornmeal in Georgia. The texture of Polenta, “Ghomi” of Italians, is rather lighter and pleasant, as it is equally milled. Sadly Georgians do no pay much attention to it.