Gold dust that becomes polenta... Pignulet corn otto file stoneground by the force of water.
Gold dust that becomes polenta...Pignulet corn otto file is a local variety from the Occitane Valley, stoneground by the force of water. It is perfect for the preparation of piemontese polenta, this flour can be used for the preparation of bread, cakes and biscuits.
Pignulet flour Sfiziosità is great for the preparation of traditional piemontese polenta! Just boil some water, add salt and slowly add the flour; constantly mix without stopping, cook at a low heat for at least 50 minutes, until you see the polenta pull away from the sides of the pot. Serve it hot, if you have leftovers or you want to serve it in a different way, cut the cold polenta into sticks and fry them in oil. Serve with melted cheese or with Bagna Cauda Sfiziosità, it will make a great antipasti for guests!
Go wild with pignulet flour Sfiziosità when making bread, cakes and biscuits! See how successful you will be!!! Otherwise click the wonderful pignulet biscuits Sfizisità and you can taste them without having to make anything, at any moment...
|Average values for 100 g of product|
|Energy value: 360 kcal / 1524 kJ|
|which saturated||1,47 g|
|which sugars||1,07 g|
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