maize flour (white or yellow) butter water salt
Toast the flour in the butter in an iron pan, stirring it continuously until it is almost burnt.
In an imaginary laid table there would be an embarrassing choice, starting with the hors d’oeuvres, a type of food introduced only recently in the typical cooking of the Pordenone area that
4 thin slices of calf’s liver 3 large onions 1 teaspoon of honey breadcrumbs polenta 00 flour
Slice the onions
2 pitina salamis 50 g of butter 150 g of yellow maize flour
Melt the butter in a pan; heat the sliced patinas there. Prepare the polenta: boil half a litre of
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,
