Polenta with truffle

polenta al tartufo


4 tablespoons of flour per person per truffle polenta 
2 teaspoons salt 
1.5 liters of water



Cut the truffle into thin slices and place in a saltapasta. 
Add the liquid in the jar and a few tablespoons of extra virgin olive oil. 
Heat everything. Meanwhile cook the pasta and put it in saltapasta together seasoning mixture. 
Mix well and the dish is ready. 

has been added to your wishlist.

Continue shopping My wishlists