Saffron Polenta with Squaqquì and Pepper Ragout

Tomasoni product
Tomasoni product
Otherinredients
1 Squaqquì Tomasoni
1kg yellow commeal or istant polenta
1/2 tbsp saffron powder
1 yellow sweet pepper
1 red sweet pepper
1 green sweet pepper
extra virgin olive oil
salt
Difficulty
Difficulty
Easy
Preparation
Preparation
20 minutes
Course
Course
Second course

Lavate e tagliate i peperoni a cubetti. In una padella fateli stufare con l’olio e un po’ di sale. Aggiungete un bicchiere d’acqua e continuate la cottura del ragù. In una casseruola portate a bollore l’acqua salata, aggiungete mezzo cucchiaino di zafferano in polvere.

Wash and dice the peppers. Stew them with some olive oil and salt in a pan. Add a glass of water and continue cooking. In a large pan, boil some water, add salt and half a teaspoon of saffron powder. Gradually add the polenta to the water and stir constantly until it is cooked. Finish adding Squaqquì and serve hot with pepper ragout.

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