Alessandro Negrini e Fabio Pisani
For the pizza doughby Simone Padoan
Dolcezze Clèa a Milano, la pasticceria di nuova generazione che gioca tra dolce e salato
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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