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Le ricette di Pierre



Dosi per 4:

350 g farina gialla a grana fine
200 g Crescenza
100 g taleggio
100 g grana grattugiato

Portare ad ebollizione 1 lt e 1/4 di acqua salata, versarvi a pioggia la farina, mescolando continuamente, e cuocere per 50'. Rovesciare la polenta sul tagliere, far raffreddare e tagliarla a fettine. Alternare strati di polenta, grana e formaggi a fettine, coprire lo ultimo strato di formaggi con qualche fiocco di burro e cuocere in forno caldo a 190oC per circa 20'.

Provenienza: RAI Televideo 17/02/1995

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