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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”]

Chestnut Polenta with Fried Biroldo
Polenta made with Chestnut Flour accompanied by biroldo fried and deglaze with the wine.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course second dish
Cuisine tuscany
Servings 4 peoples
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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