Another delicious receipt typical of Northern Italy: polenta uncia!<\/p>\n\n
Ingredients for 6\/8 people:<\/p>\n\n
750gr cornmeal flour<\/p>\n\n
250gr buckweath flour<\/p>\n\n
2 liters water<\/p>\n\n
Butter<\/p>\n\n
Salt<\/p>\n\n
4 garlic cloves<\/p>\n\n
8 savage leaves<\/p>\n\n
700gr half-fat mountain cheese (like Semuda)<\/p>\n\n
Boil the water in a copper pan, add the salt and then sprinkle in the mixed flours little at a time.<\/p>\n\n
Keep on stirring it for approximately 40 minutes.<\/p>\n\n
Once cooked, put a layer of polenta in a terrine; add a layer of cheese cut into pieces, then another layer of polenta and so on.<\/p>\n\n
End with the cheese.<\/p>\n\n
Melt the butter in a saucepan with the garlic and the sage until it turns nutty brown color and pour it over the polenta.<\/p>\n\n
Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"
Another delicious receipt typical of Northern Italy: polenta uncia! Ingredients for 6\/8 people: 750gr cornmeal flour 250gr buckweath flour 2 liters water Butter Salt 4 garlic cloves 8 savage leaves 700gr half-fat mountain cheese (like Semuda) Boil the water in a copper pan, add the salt and then sprinkle in the mixed flours little at […]<\/p>\n","protected":false},"author":1,"featured_media":2317,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-2356","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\n