Soft polenta gnocchi with minced beef and almond sauce
Make up some traditional polenta. Leave to rest in the shape of cylinders under the semolina. After 8 hours, section and you will see that the semolina has created a coating around the polenta. Cook...
Ingredients
- 250.0 g polentum
- 1.0 whole water
- 10.0 g salt
- 30.0 g oil
- 2.0 whole semolina
- 1.0 whole almond
- 700.0 g ice
- 3.0 g agar
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