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CORN FLOUR (480 g) and PORCINI (20 g) (cooks in 5 minutes) Gr. 500 / oz. 17,6
4,50 € tax incl.
tax incl.
Great dried porcini give a delicious taste to corn flour. Polenta and mushrooms, a typical mountain dish ideal for winter with melted cheese during summer grills.
8017465000393
New product
Dried porcini mushrooms combined with the delicacy of polenta become a scented dish, to be proposed as a small appetizer or to replace a first dish by combining it with meat or cheeses (asiago and toast). There are a lot of variants to make the best use of flour and dried porcini.
INSTRUCTIONS FOR USE: Boil 2 liters of water, adding a tablespoon of salt. To prepare a regular polenta it is recommended to use 300 gr of flour and mushrooms, for a more compact polenta use 500 gr of compound.
Pour the flour in the water slowly, stirring continuosly for 5 minutes. End the cooking with a bit of butter, and serve.
After turning the fire off, apply it in single portions or use a wood chopper to cool the polenta. Polenta can be stored in the fridge for a few days and, if necessary, cut thin slices to grill it.
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