Pascual de formentòn
Instructions
It is also called black polenta and its recipe is ancient.
Buckwheat flour is called formentòn, hence the name of the recipe.
Pour milk, wine and salt in a pot and when boiling slowly add flour, stirring continuously to prevent lumps from forming.
When the polenta is cooked, capsizes on the cutting board and cut into slices.
Ingredients and dosing for 4 persons
- 300 g of buckwheat flour
- 200 cl of milk
- 50 cl of white wine
- Salt