Ingredienti per 4 persone:
800 g. di farina di castagne,
sale,
ricotta.
Preparazione:
Si fa bollire una pentola d’acqua di circa due litri e mezzo.
Si versa la farina lentamente e si mescola in continuazione per evitare grumi.
Si cuoce per 40 minuti continuando a mescolare.
Si serve con ricotta.
(Tratto da “La cucina dell’Appennino fra Liguria, Lombardia ed Emilia” di Alfredo Morsetti
Dutch Communications & Editing)
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