NEW
In March, Saturdays evenings, MIGOLE (crumbled polenta produced using chestnuts flour)
This is a typical dish of Malonno, and it has generally to be eaten with cooked salame and home cheese!
It is also good with eggs at the butter
In the past, as the tradition tells, we probably used lard in alternative to butter.
For 6 Persons:
- Chestnuts floor g. 750
- Buckwheat floor g. 150
- Water g. 750
- Butter g. 200
- Salt
- Oil ½ Glass
Mix together the chestnuts floor and the buckwheat floor.
Warm the water, add salt and poor in it the floors, mix down-up and after 20 minutes add the oil and the butter.
Mix newly for 20 minutes.
