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Le ricette di Pierre

LA POLENTA (A)COUMOUDA

Alla polenta , appena versata fumante in un recipiente dal paiolo in cui è cotta, si aggiunge, rimestando, panna, burro, "Toummo grâso" (letteralmente formaggio grasso)e "Toummo forto" (o Gorgonzola; letteralmente formaggio forte), una punta di Cannella e di Noce moscata. Si serve in tavola caldissima, versando su ogni portata un po' di burro fuso bollente.

Provenienza: Ricetta tradizionale del Pinerolese 22/09/2000

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