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Polenta and cotechino
Not available
Course with Elena Faita
Here’s a basic corn flour dish made with strong arms – it needs to be stirred, and stirred, and stirred some more,without stopping, until it’s smooth and creamy. Cooked in the oven, browned or mixed with pork sausage and kale, polenta will certainly find a place in your kitchen repertoire. Polenta is an integral and much-loved element of autentic North Italian cooking.
Recipes
- Basic polenta
- Vegetable and cheese polenta
- Veal stuffed with cotechino
- Roasted polenta bites
The course $75
- Course duration of 2:30
- The cooking course consists of the chef demonstrating how to prepare and cook the recipes presented.
- A meal, accompanied by a glass of wine, will be served at the end of the course
- Taxes included
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Register on the waiting list for this course and we will contact you as soon as a date is available.