rains, it rains and it rains! Wonderful days in Milan during the week and rain over the weekend ... is the sad fate of us in Milan! I have absolutely no desire to do anything, I'll be meteopatica? Definitely yes! On the couch with the inevitable post will cover a delicious starter, main dish my mom ...
; ;
What hides the fondue? Struck by this delicious dish at a restaurant in Verona, has become a must in my mom's recipe autumn: polenta with melted cheese, black truffle and ..? a warm heart ...
INGREDIENTS
- polenta very advanced
- a small black truffle
- egg yolks
- a knob of butter
- flour
- a pack of Fontal
- salt
PREPARATION
For the fondue, diced Fontal and flour, cover with milk and let stand for one hour. Then dissolved in a small saucepan over very low heat with a little 'of her milk and add egg yolk, continuing to mix very gently. It will form a delicious fondue. A fondue finished polenta take "all that remains of the day before" and portions to create rectangles about 2 cm high and get in the middle with a spoon a small hollow to hide then an egg yolk. Heat the polenta in the oven, preheated to 200 degrees, finally add a few minutes to warm the heart and then finally Serve with fondue and truffle! 10 for mom and praise!
0 comments:
Post a Comment