Polenta with ............ clockwise starting from 'high taragna floured and fried in Canavese, Canavese dressing baked in the oven, taragna to the plate with wild boar, hare canavesana with jugged, taragna with pork ribs. Here is a good served with polenta.
I have used two types: taragna obtained by mixing the flour obtained by milling of buckwheat flour with corn, and the Canavese.
To begin with I put two pots on the fire with water, one for and one for the taragna Canavese, in taragna I added salt instead of only in the Canavese I loved the fontina. I just reversed the ready in two plates and I let it cool, I need it next to the fried polenta, grilled and baked in tanning for the boar. Now we must prepare
jugged hare and wild boar stew.
disossatela Take the hare and cut into small pieces.
Prepare a mixture of celery, carrot, onion bacon and ham raw.
Put everything in a fry pan and blended from time to time with the white wine.
half cooked, add a deciliter of white vinegar, let it fade away, and finished the cooking, adding the vegetable broth. The
civet of wild boar.
Take the flesh of wild boar cut into small pieces and place in pan with a little oil, so the boar will knock out all the water and will not have that gamey flavor.
Apart prepare a mixture of celery, carrot, onion, when the boar will be dry and well browned, put it in the pot along with the beat and blended with red wine.
cook at least a couple of hours over low heat.
Prepare two pots with water for polenta.
Now taragna to prepare the plate with the wild boar,
tanning cut into squares with added cheese and baked in the oven, cut into circles
the taragna floured and fried in flour Canavese, Canavese
with soft polenta jugged hare,
taragna soft polenta with the pork ribs.
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