Vai ai contenuti | Vai al campo di ricerca | Vai al menù principale

Home Flavours Traditional Recipes Meat dishes Chestnut Flour “Polenta” with Bacon and Sausage, served with Raviggiolo Cheese

Chestnut Flour “Polenta” with Bacon and Sausage, served with Raviggiolo Cheese

Polenta di farina di castagne con pancetta e salsiccia, servita con formaggio Raviggiolo

 

Polenta di castagne JPGUpper Savio Valley.

Difficulty: Medium

Ingredients: 1 litre of water, 800 g of chestnut flour, salt, 300 g of pork bacon, 300 g of sausages.

Preparation: Boil the chestnut flour in water and salt for 20 minutes, without stirring. Afterwards, stir vigorously until a thin mush without lumps is obtained. Cook for another 10 minutes and keep stirring. Pour onto a cutting board. In the meanwhile, you will have fried the 1 cm diced bacon and the crumbed sausage on a low heat. Pour this mixture onto the polenta to season it. Cut the polenta with a thread and serve it with Raviggiolo cheese.

Suggested red wine Lambrusco

 

 

Recipe sent by: Melita Teverini - Bagno di Romagna (FC)

Last modified Sep 30, 2015

Document Actions

Emilia Romagna Welcome (EN)

Previsioni Meteo

Experiences

Suggestions, ideas and activities
expositions, art, flavors and fun.