Pour a liter of water in a pot and bring to a boil. Add salt and pour the flour. Cook the polenta according to the times indicated on the package. Add half the grated parmesan, a pinch of nutmeg and stir. Pour into a bowl, cover the polenta with a plastic wrap to prevent drying out and let it cool. Wash the cabbage and cut into strips. Blanch in boiling salted water for 5-6 minutes; drain. In a pan melt half butter and half a clove of garlic, chopped shallots and fry the bacon cut into strips; add the cabbage, salt and pepper and cook for about 5 minutes, until soft will. Remove the cabbage from the pan and place on a plate. Add the polenta lightly beaten egg and mix well with a wooden spoon. The mixture should appear neither too soft nor too hard. Put the pan on low heat, where previously you stew the bacon, add the remaining butter. Remove the polenta with a spoon and put it in a pastry bag to which you have applied a plain nozzle a cm wide; squeeze the pocket to bring out the polenta and cut it with a boxcutter dipped in water, small pieces of a few cm, as you do fall into the pan. Skip the dumplings over high heat, sprinkle with the rest of the parmesan and add the cabbage; let cook for a few minutes, stirring gently, and serve hot.
flour Molino Riva precooked polenta 350 g ; 1 egg ; cabbage leaves 300 grams ; rolled bacon 80 grams ; 40g butter ; parmesan cheese 40 gr ; 1 garlic clove ; nutmeg q.b .; 1 shallot ; extra virgin olive oil; salt and pepper q.s.recommended product
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