Polenta taragna is a typical Valtellina dish made with buckwheat and corn flour, butter and Valtellina Casera DOP cheese. The term "taragna" derives from "taral", which is the stick for turning polenta, to avoid sticking it to the bottom. Preparing an excellent Taragna polenta at home is really simple: all you need is some excellent basic ingredients and a little time available to obtain a dish that smells of Valtellina.
Recipe :
Bring 2L of salted water to the boil in a copper pot. Once boiling, pour in 500g of flour, taking care that no lumps form. Stir regularly for 45 minutes. Once cooked, to taste, add 150g of semi-fat cheese cut into cubes and 150g of butter. Serve piping hot.
SIZE: 500 grams.
Data sheet
SPECIFIC NOTES : Flour for polenta, dose for 4/5 people. Packaged in a protective atmosphere.
ORIGIN: Lombardy.
INGREDIENTS: Corn flour, buckwheat flour.
ADDITIVES AND PRESERVATIVES: None.
STORAGE METHOD : Cool, dry place, away from heat sources.
PRODUCER : Molino Filippini srl - Teglio (SO).
Nutritional values per 100g: Energy 1473kJ/ 348kcal, fat 3.2g of which saturated fatty acids 0.7g, carbohydrates 68g of which sugars 1.5g, fiber 7.4g, proteins 8.3g, salt 0.01g.