Polenta alla Carbonara
Polenta alla Carbonara is a local dish that is still eaten in several municipalities such as Garda, Veneto and especially in Malcesine during village festivals. It is considered a poor and ancient...
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Cooking tools:
- Saucepan
- Skillet
- Whisk
- Spoon
- Stove
- Chef's knife
- Cutting board
Ingredients
- 4 liters of water;
- 1 kg of yellow corn flour;
- 400 g of butter;
- 1 medium sized onion;
- 1 kg salami paste;
- 500 g of aged cheese;
- 500 g of soft cheese;
- 200 g of Parmigiano Reggiano DOP cheese;
- 500 ml of red wine;
- Pepper to taste;
- Coarse salt to taste
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