Capracotta polenta
Instructions
Bring to boil the water in the copper pot, add salt and put to boil the peeled potatoes.
Pass them causing them to fall into the water that bubbles.
Combine the flour, stirring constantly until rain have a polenta instead of soda.
Drizzle with sauce and cheese.
Ingredients and dosing for 6 persons
- 500 g of corn brown
- 400 g of potatoes
- Olive oil extra virgin
- Salt
- 250 cl of water
- 100 g of slivers of pecorino cheese seasoned capracotta
- Ragù