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The dish that we present today is a polenta made with Chestnut Flour accompanied by biroldo fried; is a typical dish of our country Gombitelli, in which the chestnut flour was the staple for centuries, along with biroldo, cured meat always produced in Gombitelli.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]
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SalumiBiroldo
€9,95 – €19,90 Select options This product has multiple variants. The options may be chosen on the product page -
Pasta Farine e Cereali
Farina di Castagne Macinata a Pietra
€15,90 – €25,90 Select options This product has multiple variants. The options may be chosen on the product page -
Condimenti e Spezie
Olio Extravergine d’Oliva Stefanini
€24,90 Select options This product has multiple variants. The options may be chosen on the product page
Chestnut Polenta with Fried Biroldo
Polenta made with Chestnut Flour accompanied by biroldo fried and deglaze with the wine.
Ingredients
chestnut polenta
- 1 l. water
- q.s. salt
- 350 gr. Chestnut flour
- 1 spoon oliv oil extra virgin
Biroldo
- 200 gr. Biroldo
- 2 spoons oliv oil extra virgin
- 1 glass wine white
Instructions
chestnut polenta
- Boil the water, salt and put 1 tablespoon oil; slowly add the flour, stirring vigorously to avoid lumps.
- Cook for 30 minutes, adding water as needed, 40 minutes is even better, stirring constantly.
biroldo fried
- Put 2 spoons of oil in a frying pan and sauté the diced biroldo for 3 minutes.
- Deglaze with the wine and let evaporate.
Final
- Place on plates and serve hot.
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