POLENTA WITH SALTED GREEN TOMATOES


A tasty recipe, that brings to the table simple ingredients of rustic tradition.

 

 

Servings:6

INGREDIENTS:

  • 1 lb cornmeal
  • 7 oz green tomatoes
  • fennel seed
  • olive oil
  • salt

Method

Pour the flour bit by bit in a pot of boiling salted water, stirring continuously with a wooden spoon.

Once polenta is ready pour it onto a wooden board and dress it with the tomatoes, previously desalted in cold water, and fried in olive oil with the addition of a pinch of fennel seeds.

 

 

Source: Academia Barilla

__________________________________

If you want to print recipe (or save PDF) without ADS, click on the yellow button “Print Friendly”.

Print Friendly, PDF & Email

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

__________________________________

Facebook Comments

Print Friendly, PDF & Email
Previous MOZZARELLA IN CARROZZA (ITALIAN FRIED MOZZARELLA SANDWICHES)
Next ACQUASALE (ITALIAN RUSTIC TOMATO SOUP)

No Comment

Leave a Reply