Emmanuel Renaut
Peach palm fettuccine Carbonaraby Alex Atala
Guida alla Guida Scopri la nuova Guida di Identità Golose in streaming lunedì 27 marzo, dalle ore 10.30
2 l of milk 15 g of coarse salt 1 sprig of aromatic herbs 340 g of polenta 500 g of mixed mushrooms
Boil the milk and aromatic herbs. When boiled, add milk. Add the polenta and cook on a low heat for 2 and a half hours. Gently fry and chop the mushrooms.
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