Chestnut Polenta with Fried Biroldo
Polenta made with Chestnut Flour accompanied by biroldo fried and deglaze with the wine.
Ingredienti
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
Istruzioni
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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