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  • Polenta with porcini mushrooms, black olive pate

      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