Maize flour Water Milk Salt 00 Flour Salted cheese Grated cheese
Prepare the polenta with maize flour, water, milk and a little salt.
500 g of peeled pumpkin 50 g of butter 100 g of flour 1 l of milk salt sugar
Boil the pumpkin pulp for 20 minutes in salted water,
lard onion some Savoy cabbage leaves (5/6) vegetable broth rice Cheese for grating
Make a pat of lard and add 1/2 an onion,
1 savoy cabbage 5-6 chops 4 cloves of garlic salt pepper as required maize flour
For the polenta broth:
water salt maize
The panorama of second courses is certainly varied, with the place of honour belonging to the meats.
And if the bovine ones are used above all to make boiled meat and stewed meats, it
To finish the meal we pass onto the sweets: the Biscotto Pordenone is excellent (recognised by the Ministry as a traditional agricultural food
