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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.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course second dish

Cuisine tuscany

Servings 4 peoples

Ingredients

  

1x2x3x

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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