Polenta taragna from Recipes from Milan and Lombardy by Slow Food
Bring 2.5 litres of lightly salted water to a boil in a pot. Sprinkle in the buckwheat meal, whisking constantly to avoid lumps forming. When the mixture starts to thicken, lower the heat to the mi...
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Ingredients
- 300 g young Scimud or Bitto cheese
- 100 g butter
- 350 g coarsely ground buckwheat meal
- salt
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