22 October 2019by buononaturale

Ingredients

  • 1 packet of polenta with porcini mushrooms BuonoNaturale
  • 1 can of black olive cream BuonoNaturale

 

Method

Follow the recipe of the package and cook, pour everything in a blender and smooth about 1 mm with a spatula on baking paper.
Dry in the oven at 70°C open to lose all the moisture (about 6 hours)
Cut regularly and fry in very hot oil.
Accompany the patè with these blown tacos.

Enjoy your meal