Corn and buckwheat flour for polenta taragna
Corn and buckwheat flour for polenta taragna with 80% yellow corn flour and 20% buckwheat flour. Boil 2 liters of water and add enough salt. When boiling, slowly pour in 500 g of flour and cook for at least 40 to 50 minutes, stirring continuously.
F0874 (198.53 kB)
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