800 799 9830

Coarse Yellow Polenta with Buckwheat
Taragna

Coarse Yellow Polenta with Buckwheat

A typical polenta of the Valtellina and the Alpine valleys north of Brescia and Bergamo, the coarse Bramata polenta is blended with buckwheat flour to produce what in Italy is commonly known as "polenta nera" (black polenta).

Bring 2 quarts (2 liters) of water to a boil, preferably in a copper cauldron. Add a tablespoon of salt. Pour the package of Taragna slowly and whisk vigorously until well blended in order to avoid lumping. Once bubbling, lower the flame and continue to stir for 30 minutes with a wooden spoon. Taragna polenta is served usually runny and very fluid, in soup bowls. Add cubes of Fontina, Taleggio or Castelmagno cheese, or top with sausages or a pork ragu'. 

Description

A typical polenta of the Valtellina and the Alpine valleys north of Brescia and Bergamo, the coarse Bramata polenta is blended with buckwheat flour to produce what in Italy is commonly known as "polenta nera" (black polenta).

Bring 2 quarts (2 liters) of water to a boil, preferably in a copper cauldron. Add a tablespoon of salt. Pour the package of Taragna slowly and whisk vigorously until well blended in order to avoid lumping. Once bubbling, lower the flame and continue to stir for 30 minutes with a wooden spoon. Taragna polenta is served usually runny and very fluid, in soup bowls. Add cubes of Fontina, Taleggio or Castelmagno cheese, or top with sausages or a pork ragu'. 

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
4250 500 gr/1.1 lb 10 5.4 kg/12 lb 7-93232-04250-3

Wholesale Pricing

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
4250 500 gr/1.1 lb 10 5.4 kg/12 lb 7-93232-04250-3