| ≥1 piece |
Use: pure with chocolate or as a topping or seasoning for ice-creams, raw meat, fish, cheese and salad, pouring on a few drops or mixing with extra virgin olive oil
Traditional recipe: Salt cod purée with baby radicchio, polenta and mosto sacro
Ingredients: 200 g of polenta, 500 g of salt cod, extra virgin olive oil, 1 litre of milk, 50 ml of fresh cream, cleaned baby radicchio, mosto sacro, salt and pepper