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Polenta with salted green tomatoes

  • First Courses
A tasty recipe, that brings to the table simple ingredients of rustic tradition

Ingredients: Per 6 servings

  • 1 lb cornmeal
  • 7 oz green tomatoes
  • fennel seed
  • olive oil
  • salt

Preparation:

Pour the flour bit by bit in a pot of boiling salted water, stirring continuously with a wooden spoon. Once polenta is ready pour it onto a wooden board and dress it with the tomatoes, previously desalted in cold water, and fried in olive oil with the addition of a pinch of fennel seeds.