The “Trifolau’s bowls” with Occelli® cheeses

 

Pubblicata il:
The “Trifolau’s bowls” with Occelli®  cheeses
COURSE: First courses PREPARATION TIME: DIFFICULTY: Easy

Ingredients

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

Method


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
Valcasotto® 
Cusiè® con Pecora e Vacca 
Crutin® 
 

BEPPINO OCCELLI AGRINATURA S.r.l.

Regione Scarrone, 2 - 12060 Farigliano (CN) - Italy - Tel: +39 0173 746411 - Fax: +39 0173 746495
ufficiostampa@occelli.it - P.IVA: IT02736140043 - CF 02736140043 - REA 231956 - Reg. Imp. 02736140043 di Cuneo - Cap.soc. € 500.000,00 I.V.