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Polenta and Tosèla cheese

Polenta and Tosèla cheese


  • Per 4 persone
    • 600 gr di tosèla
    • 100 gr di burro
    • polenta gialla di mais Spin della Valsugana
    • sale
    • eventuale accostamento con lucanica alla piastra e/o funghi

Cut the Tosèla cheese into rectangles, one centimeter thick (the traditional recipes refers to a one finger thickness) so that it doesn’t fall to pieces and can absorb the right amount of heat even in the center for uniform cooking.

Salt the cheese rectangles, sauté in melted butter on low heat  for about 10-15 minutes, in a heavy skillet with a lid, turning several times. When the cheese is golden coloured, serve with hot, toasted polenta.  

Best served with finferli mushrooms or hot plate cooked sausage.

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