Per la fonduta di pecorino: preparare un roux, facendo sciogliere il burro con la maizena. Unire il latte, già portato a bollore, mescolando bene e lasciando addensare, senza far formare grumi.
Lightly oil a 6-by-10-inch glass or ceramic dish, 3 cups. Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened ...
Visibilia Editrice S.r.l. con sede in Via Privata Giovannino De Grassi 12/12A, 20123 Milano. Capitale sociale € 100.000,00 I.V. - C.F./P.IVA ed iscrizione alla C.C ...
which arrives swimming in a fonduta of 36-month-aged cheese topped with truffle, or the almost pyramid-like ravioli made with a paper-thin polenta dough. The rest are versions of classics done ...
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