Hello dear! Declare publicly that it did not make that account a week between Christmas ... This is despite: fighting for two weeks with hysterical hordes in search of gifts, the find to park residents being released is a mirage (and the rest of the auxiliary 'ndo are?), is a waterfall near the sidewalk because of "multiple and violent purse" of a guy loading packages that hit me and me ... well looked askance at, although there are more or less kitschy decorations everywhere (even in my house, but not kitsch) in Piazza Duomo there is a huge tree with a questionable under temporary-shop of Tiffany, supermarkets are literally CENTRES panettone, nougat, chocolate and dried fruit, and almost all grocery bags are in stores or even a cold version natalizia.E ago Barbino ... Despite all this I am conto.Pazienza, so the week dinners and lunches next after me sane !!!:)
Since the end of the year I would like to conclude the saga of the Borbera cheeses, I present to you my last creation that I proposed for two dinner parties at home, since the success that I have riscosso.Di there is only the idea of \u200b\u200bassembling, the lion's share of the good ingredients made available (as always). In particular, a delicate goat cheese, blue cheese, called "Erbarinata" . If you like this type of cheese will enchant and amaze, if not you will conquer and convert it (like me who do not like a lot of these cheese ..). Do not think of a gorgonzola but something much more delicate and unique. Because in my house I have always seen and heard my taste and say that the death of Gorgonzola polenta .... I turned the recall into a tasty finger food;)
flan taragna WITH POLENTA AND ERBARINATA amended
maize flour taragna ( my bio and it was instant, I apologize)
Salt Water
Erbarinata
amended (or fig jam into large pieces made from dairy Vallenostra)
Easy and without doses (depending on how many and how hungry you are, counsel: abundance !). Prepare the polenta, bring water to a boil. Once softened salt with a whisk in the flour, let thicken and cook, stirring for a long time (over min on the package) with a ladle of wood. Wet
a low pan and into the polenta rovesciatevi leveling them well, in order to obtain a layer of 2 or 3 cm.Fate raffreddare.Prendete a pastry rings and cut the barrels with the polenta.Oliate a pan, put the cilidretti that wrapped with pieces Erbarinata of a teaspoon and then amended.
bake at 180 degrees for 15 minutes and serve!
PS: I DO NOT DISCARD RITAGLIDI POLENTA! I'll tell you how I recycled the leftovers from dinner!
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