Bordatino
La Toscana: Tuscan Recipes
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Ingredients for 4 people
800g of maize flour
The amounts of everything else go off this. But its very clear because everything else is in proportion.
Originally, the Bordatino was made with left-overs from the day before. A dish from the poorer side of Livorno. The following day, they would add red beans to the table and add them to their broth. Put the polentina in to boiling water and while it is cooking, add the broth and the beans. Continue to stir it until it is cooked.
Recipes kindly supplied by Il Tirreno
Commenti (0) | March 16, 2010