The uncia polenta
A signature dish of upper Lombardy, polenta uncia combines the products of local agriculture and animal husbandry. Made from buckwheat flour, cheese and butter, it is the star of festivals and festivals in the Sanagra Valley and neighboring valleys.
The signature recipe of upper Lombardy. In this area it is characterized by the use of buckwheat flour, the cultivation of which was imported in the early Middle Ages and continued for centuries. The recipe combines the fruits of agriculture, flour, with those of livestock farming and from mountain activity, cheese and butter. It is cooked at all festivals and festivals in the valley and surrounding areas.
Ingredients
- 1 kg of buckwheat porridge
- 400 g of local cheese
- 200 g butter
- 2/3 cloves of garlic
Notes
Type: Single dish
Difficulty: easy
Preparation time: 1 h 30
