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Excellent results in terms of participation and results on the track of the GPT Mile Christmas Jury held today at the camp.
look forward to your comments here.

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POLENTA AND BLACK TRUFFLE FONDUE ... LOBSTER SPAGHETTI

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!