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Chestnut Polenta with Fried Biroldo

Polenta made with Chestnut Flour accompanied by biroldo fried and deglaze with the wine.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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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