POLENTINI WITH SHALLOT ‘BRIAHO


POLENTINI WITH SHALLOT ‘BRIAHO

 Francis
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

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.

INGREDIANTS

  • 200 gr shallot
  • glass of red wine
  • sprig parsley
  • tablespoon worcherster sauce
  • 1 day polenta
  • pepper
  • extra virgin olive oil

INSTRUCTIONS

  1. Clean the shallots and cut them into very thin slices, sauté them in olive oil and blend them with a teaspoon of worchester sauce.
  2. At this point add the red wine and let it withdraw over very low heat, the longer it takes, the better it will be.
  3. Let cool and spread on slices of toasted Tuscan bread, garnish with chopped parsley and serve.

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