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Article: Grilled polenta and lard

Polenta alla griglia e lardo -

Grilled polenta and lard

250 g of yellow flour,
150 g of sliced lard,
1 tablespoon of extra virgin olive oil,
Pour a generous liter of water into a saucepan, bring to a boil and add salt. Add the flour to rain, stirring with a wooden spoon so that no lumps form. Cook the polenta for about an hour and 10 minutes, continuing to stir. If it is too hard, add a little boiling water. When it is ready, it will detach from the sides of the pot while stirring. Pour the polenta into a baking tray lined with parchment paper and let it cool. Cut the polenta into slices, grease the latter with oil and pass them on the plate or in the grill pan for 2 minutes per side, then serve hot with the lard, season with pepper.

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4 curiosità che (forse) non sapevi sul Lardo di Colonnata -

4 curiosity (maybe) didn't know about the Lard of Colonnata

1 – No plastic, only marble basins for the seasoning, The European Community wanted to impose the use of tanks of aluminium in place of the marble basins for hygienic reasons. Fortunately, un...

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Ricette dai nostri foodfollowers: Fusilli con zucca, olive e pancetta Mafalda di Amalia Occhiali -

Recipes from our foodfollowers: Fusilli with pumpkin, olives and Mafalda pancetta by Amalia Occhiali

In a pan, brown the onion, then add the pumpkin previously cut into small pieces, olives and pancetta We let it cook for about ten minutes. In the meantime, boil the water for the pasta and when...

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