Search

Visitors Counter

010751
Today
Yesterday
This Week
Last Week
This Month
Last Month
All days
25
35
100
10304
770
1703
10751

Your IP: 23.20.223.212
17-07-2018 07:32

Fioretto

FIORETTO CORNMEAL
Thinner grain yellow corn flour, allowing the preparation of a more creamy polenta then classical made using bramata.

Fioretto 500 g package

500 g pack format
Fioretto 1 Kg package 1 kg pack format
Fioretto gluten free 5 Kg package 5 kg pack format
INSTRUCTION FOR PREPARATION OF “POLENTA” (CORNMEAL PORRIDGE)
Does for 4/5 persons
INGREDIENTS:
water 2 lt. maize meal 400 g., cooking salt 1 tablespoon.
• Make previously boil salt water.
• Pour the maize meal delicately to prevent clots formation.
• Mix to amalgamate the maize meal to water; then cover to prevent dispersion of water vapour.
• Cook the cornmeal porridge in this way for 30 minutes, mixing off and on. The Cooking in presence of water vapour allows the preparation of a cornmeal porridge soft and uniform.
• When the cooking is finished, pour the cornmeal porridge in a terrine previously wet; let it stand for 2/3 minutes and place it on a chopping block.

Copyright © 2018 - labresciana - P.IVA : 02258170980 - molino.bresciano@libero.it
Vicolo Molino n° 10 - 25020 Azzano Mella (BS) - Italia - Tel. 0309747310 - Fax 0309748612

created by Video & PC - info@videoepc.it