Polenta Taragna w/ Buckwheat (Polenta Nera / Black Polenta)
Taragna is coarse Bramata polenta, from Valtellina and the Alpine valleys in Italy.
Taragna polenta is blended with nutty buckwheat flour. This beautifully speckled polenta, tastes a bit nutty and gives a rough texture, is used in making a classic Valtellina dish.
Recipe: Boil in a pot of heated water, add salt and butter, stir to avoid lumping and simmer (20-25min) until thickens. Add butter and season to taste.
Taragna is coarse Bramata polenta, from Valtellina and the Alpine valleys in Italy.
Taragna polenta is blended with nutty buckwheat flour. This beautifully speckled polenta, tastes a bit nutty and gives a rough texture, is used in making a classic Valtellina dish.
Recipe: Boil in a pot of heated water, add salt and butter, stir to avoid lumping and simmer (20-25min) until thickens. Add butter and season to taste.
Description
Taragna is coarse Bramata polenta, from Valtellina and the Alpine valleys in Italy.
Taragna polenta is blended with nutty buckwheat flour. This beautifully speckled polenta, tastes a bit nutty and gives a rough texture, is used in making a classic Valtellina dish.
Recipe: Boil in a pot of heated water, add salt and butter, stir to avoid lumping and simmer (20-25min) until thickens. Add butter and season to taste.
