Polenta and Stew
Polenta and stew is a classic of mountain gastronomy which can be eaten at home as well as in a mountain hut or in a traditional inn, perhaps accompanied by a good red wine. Our Storo Yellow Flour is particularly suitable for making polenta, and as for the stew we recommend that of Federazione Provinciale Allevatori (Provincial Breeders Federation).Ingredients
- 4 liters of water
- 1 kg yellow flour from Storo Agri90
- beef stew from the Provincial Breeders Federation
- salt
Preparation
Heat 4 liters of water in a pot or large saucepan, which is enough for 1 kg of yellow Storo flour.
Add two tablespoons of coarse salt. When the water boils, pour in the flour and stir quickly to prevent lumps from forming in the mixture. Cook for about 30 to 40 minutes at boiling level. Meanwhile, place the beef stew in another pot and heat over low heat for a few minutes.
When cooked, ladle the polenta onto a fairly large flat plate and lay the stew next to it.
Top, if desired, with a good red wine.
Polenta recipe and photos from Agri90.
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Beef stew
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- Vendor
- Federazione Provinciale Allevatori
- Regular price
- €20,80
- Sale price
- €20,80
- Regular price
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- Unit price
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