17 ricette

Polenta pie with radicchio and Taleggio cheese fondue and castelmagno

ingredienti

persone

4

Pepe cayenne

1 teaspoon

Sale

1 teaspoon

Noce moscata

1 teaspoon

Radicchio rosso

500 grams

Guanciale di maiale

100 grams

Burro

50 grams

Panna fresca

250 grams

Taleggio

300 grams

Polenta istantanea

200 grams

Polenta pie with radicchio and Taleggio cheese fondue and castelmagno

Polenta pie with radicchio and Taleggio cheese fondue and castelmagno

pronta in

1 ora

difficoltà

categoria

starters
da Italia - Lombardia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

con lattosio con carne

Foto Ricetta Polenta pie with radicchio and Taleggio cheese fondue and castelmagno

An appetizer of northern Italy which renews the classic Lombard polenta and Taleggio.

Foto preparazione Polenta pie with radicchio and Taleggio cheese fondue and castelmagno

step 1

Prepare instant polenta as per the instructions. When ready put it in molds already buttered portions.
Foto preparazione Polenta pie with radicchio and Taleggio cheese fondue and castelmagno

step 2

Wash and clean the radicchio into strips. Do it simmer in a pan with butter for a few minutes and set aside.
Foto preparazione Polenta pie with radicchio and Taleggio cheese fondue and castelmagno

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.
Foto preparazione Polenta pie with radicchio and Taleggio cheese fondue and castelmagno

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.
Foto preparazione Polenta pie with radicchio and Taleggio cheese fondue and castelmagno

step 5

Remove from the mold in each dish stencils polenta. Add a flow of very hot fondue and garnish with bacon slices.

fabbisogno giornaliero (per persona)

Main +

Calories 599.8 kcal n.d.

Fat 52.29 g n.d.

Carbohydrates 25.14 g n.d.

Protein 8.62 g n.d.

Fibers 2.02 g n.d.

Water 188.74 g n.d.

Ashes 2.76 g n.d.

Sugars 3.53 g n.d.

Starch 0.0 g n.d.

Minerals +

Calcium 80.02 mg n.d.

Sodium 768.35 mg n.d.

Phosphorus 140.17 mg n.d.

Potassium 534.19 mg n.d.

Iron 1.33 mg n.d.

Magnesium 24.58 mg n.d.

Zinc 1.45 mg n.d.

Copper 0.45 mg n.d.

Manganese 0.2 mg n.d.

Selenium 1.69 mcg n.d.

Fluorine 0.38 mcg n.d.

Vitamins +

A 294.01 mcg n.d.

A IU 556.94 IU n.d.

A RAE 97.94 mcgRAE n.d.

B1 0.23 mg n.d.

B2 0.2 mg n.d.

B3 2.03 mg n.d.

B5 0.41 mg n.d.

B6 1.11 mg n.d.

B9 0.0 mcg n.d.

B12 0.23 mcg n.d.

C 10.4 mg n.d.

E 4.34 mg n.d.

B12 added 0.0 mcg n.d.

D 0.19 mcg n.d.

K 320.28 mcg n.d.

Lipids +

Monounsaturated 11.45 g n.d.

Polyunsaturated 2.64 g n.d.

Saturated 14.21 g n.d.

Cholesterol 56.13 mg n.d.

Amino acids +

Phenylalanine 0.11 g n.d.

Isoleucine 0.16 g n.d.

Histidine 0.05 g n.d.

Leucine 0.2 g n.d.

Lysine 0.22 g n.d.

Methionine 0.04 g n.d.

Tyrosine 0.04 g n.d.

Threonine 0.11 g n.d.

Tryptophan 0.05 g n.d.

Valine 0.18 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio