POLENTINI WITH SHALLOT ‘BRIAHO
A recipe for seasoning polenta croutons, but with the same recipe you can also season excellent tagliatelle! A nice idea is also to use this sauce to fill an aperitif cream puff.
- 200 gr shallot
- 1 glass of red wine
- 1 sprig parsley
- 1 tablespoon worcherster sauce
- 1 day polenta
- extra virgin olive oil
- Clean the shallots and cut them into very thin slices, sauté them in olive oil and blend them with a teaspoon of worchester sauce.
- At this point add the red wine and let it withdraw over very low heat, the longer it takes, the better it will be.
- Let cool and spread on slices of toasted Tuscan bread, garnish with chopped parsley and serve.