Cake thou wilt ago lamericano
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17 recipes
Polenta pie with radicchio and Taleggio cheese fondue and castelmagno
ingredients
servings
4
Instant polenta
200 grams
Red radish
500 grams
Guanciale, meat
100 grams
Butter
50 grams
Fresh cream
250 grams
Cayenne pepper
1 teaspoon
Iodized salt
1 teaspoon
Nutmeg
1 teaspoon
Taleggio cheese
300 grams
starters from Italy - Lombardia
Polenta pie with radicchio and Taleggio cheese fondue and castelmagno
Polenta pie with radicchio and Taleggio cheese fondue and castelmagno
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An appetizer of northern Italy which renews the classic Lombard polenta and Taleggio.
preparation
step 1
Prepare instant polenta as per the instructions. When ready put it in molds already buttered portions.
step 2
Wash and clean the radicchio into strips. Do it simmer in a pan with butter for a few minutes and set aside.
step 3
Create a recess in the center of the molds and add the radicchio and Taleggio cheese cube. Close with other polenta and bake for 10 minutes at 220 degrees.
step 4
Prepare the fondue heating cream, with two types of Taleggio cheese and castle, butter and season with nutmeg and cayenne pepper. Melt cheese and turn vigorously for lumps do not wax.
step 5
Remove from the mold in each dish stencils polenta. Add a flow of very hot fondue and garnish with bacon slices.
