Polenta
Wednesday, June 7th, 2006preparing polenta is a ritual; eating it like receiving a sacrament. -Marcella Hazan Although most Americans associate pasta with Italy, the primary staple of the Veneto, Friuli, and Lombardy is polenta. Traditionally, polenta is prepared in an unlined copper pot called a pailo, which hangs from a hook over the middle of the fireplace. Fortunately, [...]
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