Puccia
Instructions
Clean, wash the cabbage into small pieces; cut the pork into cubes.
Put all in a pan with 150 cl saltwater fish and bring to a boil, Cook for half an hour.
Finally pour the cornmeal to rain and, while stirring with a wooden spoon, Cook for another 45 minutes.
Serve the hot polenta and completed with a sprinkling of grated Parmesan cheese and ground pepper.
Ingredients and dosing for 4 persons
- 300 g of corn flour
- 1/2 cabbage
- 300 g of greasy pork
- Sprinkling 1 of grated parmesan cheese
- Salt
- Minced 1 of peppercorns