The “Trifolau’s bowls” with Occelli® cheeses
by Chef Icif
Egg yolks n.4
Water ml 250
Milk ml 250
Corn flour gr 50
Salt as needed
Losa®di vacca gr 50
Valcasotto® gr 50
Beppino Occelli® Butter gr 50
Cusiè® con latte di pecora e vacca gr 50
Crutin® gr 10
In boiling milk and water add the corn flour a little at a time, mix continuously with a wooden spoon.
Cook for 30 minutes.
Add the grated Cusiè® con latte di pecora e vacca, the Valcasotto® and the Occelli® Butter: the polenta should be of a smooth consistency that can be eaten with a spoon.
Cut the Losa®di vacca into cubes and place in the bowls, pour the polenta into cheeses but do not mix together.
Place the egg yolks in the centre of each bowls.
Sprinkle the freshly grated Crutin® on the top of each bowls.
For this recipe the following have been used:
Losa® di vacca
Cusiè® con Pecora e Vacca