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Polenta with truffle

polenta al tartufo

Ingredients:

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

 

Preparation:

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. 

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