Polenta Taragna from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
On the first day we were in Lombardy to research this book, I took Roberta and Franz up to the hunting lodge owned by my family friends Elsa and Tulio, where Elsa and my mum made this polenta over ...
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Cooking tools:
- Pot
- Fire pit
Ingredients
- 400 g Italian pork sausage meat
- 100 g unsalted butter
- 200 g gorgonzola
- 1 handful sage, leaves picked
- 150 g Grana Padano, freshly grated
- 2 1/2 litres water
- 600 g buckwheat polenta
- 1 tablespoon fine salt
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