Ingredients
- 250 g buckwheat flour
- 250 g savoy
- 200 g fontina
- 150 g partially skimmed milk
- garlic
- butter
- salt
To prepare the taragna with fondue, cook for 50 minutes the buckwheat flour in a liter of salted boiling water, often stirring the polenta. Meanwhile, boil the cabbage leaves, then stew for 15 minutes with a knob of butter, 2 cloves of garlic, salt and a ladle of water. Reduce the diced fontina, put them in milk and cook everything, gently, to obtain a velvety sauce (fondue). Serve hot polenta on a bed of cabbage, all sauced with fondue.
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