buckwheat flour

buckwheat blini / blini con farina di grano saraceno

| Simona

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versione in italiano

buckwheat blini
blini are fun to make and a delight to eat
(placemat by La FABBRICA del LINO)

Making blini, Russian pancakes, had been on my wish list for a while and it finally happened. The first source I consulted for inspiration is my copy of Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman.1 Published in 1990, the book includes recipes from a large area, from the Baltics to Uzbekistan.

In the section about blini (plural of blin), the authors present a recipe for wheat blini2 (referred to as “regular” blini) and one for buckwheat blini3 (Grechneviye Blini) and say that the latter version

is considered the classic Russian blini in the United States, although in the Soviet Union it’s not prepared nearly as often as are the regular blini.2

I chose to make buckwheat blini because I like the earthy flavor of buckwheat flour. I also substituted some of the all-purposed flour with whole-wheat flour.

The batter to make blini is yeast-risen. As in the recipe on the Food52 website4, I use instant yeast rather than active dry yeast (so I don’t need to activate the yeast). The leavening process delivers on the flavor side and it imparts a lightness to the result that makes blini a pleasure to eat. I choose to make small blini, which can be easily held in your hand and can be considered finger food.

making blini
right before the last step of batter preparation
(placemat by La FABBRICA del LINO)

This is a simple recipe that produces a delicious result. It is also fun to make and relaxing: cooking and eating blini for dinner has been a nice way to leave the busyness of the day behind. With my recipe I obtain some 22 small blini, a lot for a family of two. Thankfully, blini are still excellent when re-heated in a warm oven (forno caldo).

Print-friendly version of briciole’s recipe for Buckwheat blini

Ingredients:

  • 3/4 cup / 180 ml milk (2% or whole milk)
  • 40 grams buckwheat flour
  • 20 grams whole-wheat pastry flour
  • 50 grams all-purpose flour
  • 3/8 teaspoon instant yeast
  • 1/2 teaspoon fine sea salt
  • 1 large egg, yolk and white separated
  • 2 tablespoons / 30 ml extra-virgin olive oil
  • vegetable oil for frying (I use alga oil)

Warm up the milk in a pyrex cup in the microwave or in a small saucepan on the stove until it is just warm to the touch.

Put the 3 flours, yeast and salt in a mixing bowl and whisk to combine and aerate. Pour the milk into the mixing bowl and mix briefly, then add the egg yolk and the olive oil. Whisk until combined so that there are no visible lumps of flour.

Cover the bowl and let the batter rest for 1 to 1/1/2 hours (it will be bubbly).

In a small bowl, beat the egg white until soft peaks form, then add it to the batter and gently fold it in.

Warm up a large non-stick skillet over medium heat. Oil lightly the bottom (I use a brush to ensure an even coating). Once the oil is hot, turn down the heat to medium-low. Drop the batter one tablespoon (15 ml) at a time making a disk shape. Space the blini so they can cook properly and you can easily flip them (in my skillet, 5 blini fit at a time). Cook the blini 1-2 minutes then flip and cook 1-2 minutes, until golden brown on each side. Transfer to a plate kept in an oven set to “keep warm” (about 150 F / 65 C).

Repeat until all the batter is used.

Makes approximately 22 small blini (2 1/2-2 3/4 inch diameter).

Serves 4-6 as appetizer.

buckwheat blini on a plate
small, pillowy and ready for toppings
(placemat by La FABBRICA del LINO)

Then unleash your imagination in terms of toppings. There are traditional ones, of course: sour cream (panna acida), caviar (caviale) and so-called vegetable caviar, of which I made the eggplant version.5 I like the pairing with fresh chèvre and my tomato and date chutney,6 which has quickly become a feature in my kitchen. I plan to make soon some red beet pkhali,7 which I expect to also be a nice topping for my blini.

1 Please to the Table: The Russian Cookbook by Anya Von Bremzen, John Welchman
2 Anya von Bremzen’s wheat blini recipe as written for the Food52 website: note that this recipe uses a double leavening process, while in the version in Please to the Table the process includes 3 periods of leavening.
3 The Please to the Table buckwheat blini recipe
4 Recipe for buckwheat blini by Erin Jeanne McDowell on the Food52 website
5 From briciole’s archive: eggplant caviar (ikra)
6 From briciole’s archive: tomato and date chutney
7 From briciole’s archive: red beet pkhali

Click on the button to hear me pronounce the Italian words mentioned in the post

FTC disclosure: I have received the table linen free of charge from the manufacturer (la FABBRICA del LINO). I have not and will not receive any monetary compensation for presenting it on my blog. The experience shared and the opinions expressed in this post are entirely my own.

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graph divider

blini con farina di grano saraceno

buckwheat blini
i blini sono divertenti da preparare e deliziosi da mangiare
(tovaglietta de La FABBRICA del LINO)

Da tempo volevo preparare i blini, crespelle tradizionali russe e finalmente l’ho fatto. Per prima cosa ho consultato la mia copia di Please to the Table: The Russian Cookbook di Anya von Bremzen e John Welchman.1 Pubblicato nel 1990, il libro comprende ricette provenienti dall’area dai paesi baltici all’Uzbekistan.

Nella sezione sui blini (plurale di blin), gli autori presentano una ricetta per blini fatti solo con farina di grano2 (che chiamano blini “normali”) e una per blini con farina di grano saraceno3 (Grechneviye Blini) e specificano che quest’ultima versione, considerata classica negli USA, di fatto nell’Unione Sovietica (che al tempo esisteva ancora) viene preparata meno spesso di quella “normale.”

Nota: sui siti italiani il nome usato è blinis o bliny. Io mi attengo all’ortografia del libro di cui sopra, che viene seguita anche negli USA.

Ho scelto di fare i blini con farina di grano saraceno, perché mi piace il sapore rustico di tale farina, che nella cucina italiana troviamo nei famosi pizzoccheri della Valtellina. Per accentuare tale nota ho anche usato un po’ di farina di grano integrale.

L’impasto per fare i blini è lievitato. Come nella ricetta sul sito Food524, io uso il lievito di birra secco istantaneo. La lievitazione contribuisce al sapore dei blini e a renderli leggeri. Il risultato è una delizia. I blini che faccio io sono piccoli e si possono tenere in mano.

making blini
subito prima dell’ultimo passaggio della preparazione dell’impasto
((tovaglietta de La FABBRICA del LINO)

La ricetta è semplice e anche rilassante da preparare. In queste ultime settimane, cuocere e mangiare blini per cena è stato un buon modo per lasciarmi alle spalle la giornata intensa. Con la mia ricetta ottengo 22 blini piccoli, che sono molti per una famiglia di due persone. Per fortuna, i blini sono ottimi anche il giorno dopo, riscaldati nel forno caldo.

Ingredienti:

  • 180 ml di latte (intero o parzialmente scremato)
  • 40 grammi di farina di grano saraceno
  • 20 grammi di farina per dolci integrale
  • 50 grammi di farina bianca
  • 3/8 cucchiaino di lievito di birra istananeo
  • 1/2 cucchiaino di sale fino
  • 1 uovo codice 0, tuorlo e albume separati
  • 2 cucchiai / 30 ml olio extra-vergine di oliva
  • olio per friggere (I uso olio di alghe)

Scaldate il latte fino a quando sia appena caldo.

Mettete le 3 farine, il lievito e il sale in una ciotola e mescolate bene. Versate il latte nella ciotola e mescolare un po’, poi aggiungere il tuorlo e l’olio d’oliva. Mescolare bene in modo che non ci siano grumi di farina.

Coprite la ciotola e fare lievitare per 1 ora – 1 ora e mezza (vedrete bollicine sulla superficie della pastella).

In una ciotolina, montate l’albume a neve soffice, poi aggiungetelo alla pastella e incorporatelo delicatamente.

Scaldate una padella antiaderente larga su fuoco medio. Ungete il fondo (io uso un pennello per ottenere uno strato uniforme). Quando l’olio è caldo, abbassate il calore su medio-basso. Versate l’impasto un cucchiaio (15 ml) alla volta formando un disco con la pastella. Lasciate abbastanza spazio tra un blin e l’altro in modo che possano cuocere bene (nella mia padella ne cuocio 5 alla volta). Cuocete i blini 1-2 minuti poi girateli e cuoceteli 1-2 minuti fino a quando siano dorati su entrambi i lati. Trasferiteli su un piatto tenuto in caldo nel forno a circa 65 C.

Ripetete fino a quando la pastella sia esaurita.

Dose per circa 22 blini piccoli. Porzioni: 4-6 come antipasto.

buckwheat blini on a plate
piccoli, soffici e pronti per essere conditi
(tovaglietta de La FABBRICA del LINO)

Poi usate la vostra fantasia per condire i blini. Ci sono i condimenti tradizionali, come panna acida e caviale e anche il cosiddetto caviale vegetale, del quale ho fatto la versione con melanzane.5 A me piace accompagnarli con caprino fresco e il mio chutney di pomodori e datteri,6 che è diventato una constante presenza nella mia cucina. Conto di preparare presto del pkhali,di bababietole rosse,7 che sono convinta sia ottimo spalmato sui miei blini.

1 Please to the Table: The Russian Cookbook di Anya Von Bremzen, John Welchman
2 Ricetta dei blini di grano di Anya von Bremzen sul sito Food52 (in inglese): questa ricetta usa una doppia levitazione, mentre la versione nel libro usa una tripla lievitazione
3 La ricetta dei blini con farina di grano saraceno da Please to the Table (in inglese)
4 La ricetta dei blini con farina di grano saraceno di Erin Jeanne McDowell sul sito Food52 (in inglese)
5 Dall’archivio di briciole: caviale di melanzane
6 Dall’archivio di briciole: chutney di pomodori e datteri
7 Dall’archivio di briciole: pkhali di barbabietole rosse

Un mondo d'ingredienti logolettera G logoContribuisco i miei blini con farina di grano saraceno dalla Russia alla lettera G di Un mondo d’ingredienti evento creato dall’instancabile Aiu’ di Trattoria Muvara

FTC disclosure: Ho ricevuto gli articoli di lino gratuitamente dall’azienda produttrice (la FABBRICA del LINO). Non ho ricevuto e non riceverò alcun compenso per presentarli sul mio blog. Le opinioni espresse nel post sono interamente personali.

Copyright © 2007 – 2026 Simona Carini. All rights reserved.

recipe: buckwheat blini

| Simona

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recipe: crozets

| Simona

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crozets

| Simona
crozets / IMG_4200

done with cutting crozets

For me, the current selection of our Cook the Books Club, The Hundred-Foot Journey by Richard Morais, was a movie before it was a novel. Ten minutes into it, I started fidgeting. Five minutes later, my husband and I agreed it was not worth watching further. Nothing happened in that quarter of an hour to make us wonder what would happen next.

With that history, I approached the book with caution and was pleasantly surprised. It is much better than the movie, at least until the midpoint: the story, the characters (particularly the protagonist's mother) and the descriptions are interesting and enjoyable. At the scene in the chapel my suspension of disbelief shattered, then the novel became another story of apprenticeship in the kitchen.

The book has a lot of dishes in it, but what intrigued me was the location of the French village where the protagonist's family moves, the Jura, so I did some research on French mountain cuisine and read about crozets, a type of pasta typical of Savoie (which is south of Jura) traditionally made "from wheat flour, buckwheat or a mixture of both."1 

dough for crozets / IMG_4197

pretty speckled dough

The dry version of this pasta can be purchased in boxes. It comes in three varieties: plain, with buckwheat flour and with mushrooms.2 Differently from pizzoccheri, the famous pasta made with buckwheat flour (farina di grano saraceno) typical of Valtellina (Italy), crozets contain eggs. Also, the crozet dough I made has less buckwheat flour than the dough I make for pizzoccheri. I followed the ratio of 2 parts wheat flour to 1 part buckwheat flour that Clotilde Dusoulier has in her recipe for Buckwheat Pasta Dough3 and, as usual, I made a small batch, using one egg (un uovo di pasta).

As you can see from the photo, the dough was quite pretty, of a pastel yellow and speckled, thanks to stone-ground buckwheat flour. Traditionally this pasta is used to make gratins and I was planning to do something along those lines, but an unwelcome cold requiring chicken soup therapy for my husband sent the crozets into hot chicken broth. My version of crozets combined the richness of egg with the rustic texture of stone-ground buckwheat flour. They were a great company to the pieces of chicken that enriched the soup.

Printer-friendly version of briciole's recipe for Crozets

Ingredients for the pasta dough:

  • 55 g all-purpose flour, plus more, as needed, to obtain a firm dough
  • 25 g buckwheat flour, possibly stone-ground
  • A pinch of salt
  • one 55 g egg, possibly from pastured poultry

Ingredients for the soup:

  • 3 cups / 700  ml chicken4 or vegetable broth, homemade or, if store-bought, organic
  • 1 batch crozets
  • 7 ounces / 200 g cooked chicken, diced
  • Freshly grated Parmigiano-Reggiano (optional)

Make crozets
On the working surface or in a bowl, create a well with the flours and salt and crack the egg directly into it. Scramble the egg with a fork. Draw flour from the sides of the well into the center, mixing well with the egg.

Trade the fork for your fingertips. Draw flour until a soft dough forms. If you started in a bowl, empty it on the working surface and scrape its side and bottom well.

Starts kneading the dough: push the dough away from you with their heel of your hand (given the small size of the dough, one hand will be enough), then with the help of the other hand gather it back toward you folding it on itself and turning it 90 degrees. Add a bit more flour (5 grams or so) to obtain a soft, non-sticky dough. Continue kneading in the same way.

Knead the dough until it is smooth, 8-10 minutes. Let the dough rest for an hour or so (at least half an hour), well covered (e.g., in a small ziplock bag or wrapped in plastic film) so it doesn't dry out.

Cut the dough into 2 equal pieces, flatten both with a rolling pin and then roll by hand or with a pasta machine. This is a fairly thick pasta, so I stop at the last but two notch of my pasta machine. Sprinkle the dough with all-purpose flour as needed to prevent sticking.

Sprinkle the dough with a bit of all-purpose flour, then cut each piece into 1/4-inch / 6 mm wide strips (basically, tagliatelle) with the machine attachment or by hand. In the latter case, fold a 3-inch strip of pasta lengthwise away from you. Continue folding the strip until the entire pasta sheet is folded into a flattened roll. With a sharp knife, cut across the flattened roll. Immediately unfold the cut strips, then line them up and cut them across into 1/4-inch / 6 mm wide squares. (I do this with my bench scraper rather than a knife.)

cutting crozets / IMG_4198

cutting crozets

Sprinkle the crozets with flour and run your fingers through them (see top photo) to ensure that they are well separated and don't stick together.

Continue until you cut all the dough, kneading and rolling again cutouts as needed.

Make the soup
Bring the broth to a boil in a saucepan and add the crozets. Cook until tender (the time needed depends on how dry they are). In the meantime, if the chicken is cold, warm it up in the microwave. Once the pasta is cooked, add the chicken to the soup and stir. Take the saucepan off the heat.

Ladle the soup into bowls and optionally sprinkle a bit of Parmigiano-Reggiano on it. Serve immediately.

Serves 2-4

chicken soup with crozets / IMG_4206

comforting

Thanks to the book, I went on a journey of discovery and am pleased to have found crozets. (I suspect you will read more about this pasta soon.)

1 A Savory Savoie Tradition: Crozets
2 Crozets — A Savoie Pasta
3 Buckwheat Pasta Dough recipe in Clotilde Dusoulier's The French Market Cookbook
4 My post on my chicken stock/broth

CtBThis is my contribution to the current selection of our Cook the Books hosted by Deb of Kahakai Kitchen. (You can find the guidelines for participating in the event on this page.)

The roundup of the event.

Click on the button to hear me pronounce the Italian words mentioned in the post:

crozets

or launch the crozets audio file [mp3].

[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]

pasta, soup, buckwheat flour, chicken, French cuisine

 

polenta taragna / polenta with buckwheat flour

| Simona

[cliccare il link per andare alla versione in italiano]

The Romans ate puls made with farro, millet and other grains boiled in water or milk. Corn (granturco) from the Americas was introduced in Europe in the 16th century. Corn cultivation expanded to Italy in the 17th century and was rapidly adopted, especially in the Northern regions. Polenta made with corn became a staple of the lower classes, in part because corn was cheaper than the wheat used for bread, but also because of the sense of satiety it provided.

DSC_0006cw

coarse cornmeal (called polenta in the US, bottom left), stone-ground cornmeal (top left) and stone-ground buckwheat flour (right)

My mother made corn polenta using a 50/50 mix of farina di mais1 (cornmeal) of two different kinds, one finer and one coarser. When I started making polenta in California, I used half cornmeal and half polenta (i.e., the product sold as polenta, see photo above).

When I was 22 years old, my polenta horizon expanded to encompass polenta taragna. A few months after I moved to Milan, I visited Valtellina, a beautiful Alpine valley northeast of the city. Some of the foods I ate there left a lasting impression on me, like those made using farina di grano saraceno (buckwheat flour).

Buckwheat production in Valtellina dates back to the 1600's and buckwheat flour appears in traditional dishes like pizzoccheri (short tagliatelle that are cooked together with potatoes and Savoy cabbage or Swiss chard, then layered with cheese and dressed with butter), polenta taragna (more on this below) and sciatt (cheese-filled fritters). Buckwheat is not a cereal grain, but a fruit seed, so it is "a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens" [source].

DSC_0002dw

Since buckwheat flour is gray (with black specks from the hulls), the polenta made with it is grayish. In polenta taragna, buckwheat flour is mixed with some cornmeal. The word taragna does not refer to an ingredient, but to the tarai or tarel, the wooden implement traditionally used to stir the polenta while it was cooking in the copper pot, which hung inside the fireplace.

The recipe that follows is my personal and locally grown version of polenta taragna. To make it, I use freshly milled cornmeal and buckwheat flour from my grain CSA share with Shakefork Community Farm. You can use products available in your market.

Print-friendly version of briciole's recipe for polenta taragna

Ingredients:

  • 1/2 cup (65 g / 2 1/4 oz.) stone-ground cornmeal (I first sifted my cornmeal using a mesh colander, then measure it)
  • 1/2 cup (75 g / 2 3/4 oz.) stone-ground buckwheat flour
  • 4 cups cold water [see Note below]
  • a bit of salt
  • cheese of choice, to taste, cut into small pieces or grated, depending on consistency

Note: The polenta I obtain from this recipe is fairly soft. If you want a firmer version, decrease the amount of water. (Keep in mind that polenta becomes firmer as it cools.)

Pour the cold water into a saucepan and add a bit of salt. Slowly add the cornmeal and then the buckwheat flour in a thin stream, while whisking to mix. The pan then goes over medium heat. As soon as the water reaches boiling point, turn down the heat to low. Keep stirring with the whisk until the polenta becomes thick, at which point you may want to switch to a wooden spoon as stirring implement.

Cook the polenta for at least 50 minutes (I usually cook it a few minutes longer). During that time, stir often to prevent the polenta from sticking to the bottom of the pan and to avoid the build-up of steam that results in small volcanic explosions. (You don't need to obsess over the pan, though.)

Traditional polenta taragna includes butter (burro) and local cheese (formaggio). I omit the butter, preferring a lighter dish, but I do add cheese. Valtellina has its own traditional cheeses, like scimudin, casera and bitto (the last two have PDO status: if you have access to a well-stocked cheese store, ask about them).

I have been making cheese at home for some time, so I shop from my little stash and I like to experiment with different cheeses. Depending on the consistency of the cheese I choose, I cut it into small pieces or grate it. Sometimes, I mix two different cheeses. I don't weigh or otherwise measure the cheese. However, one day that I made this polenta, I paid attention and I know that I used 2 oz of aged Asiago cheese, grated. If I use a softer cheese, I am sure I use a bit more. While I do like to taste the cheese, I try to get a balanced flavor, so the polenta can work well as a side dish.

Add the chosen cheese to the polenta at the end of the cooking time, and stir to incorporate it. Taste and, if necessary, add more cheese. Serve immediately. If using cheese cut into small pieces, the bits that don't melt completely will make for a pleasant tasting experience.

My take on polenta taragna works nicely as a side dish to a variety of vegetarian and meat entrées, like chicken with Catalan picada. When I cook polenta for our binary household, I always have leftovers, which I spoon into a square container: this makes it easy to cut the cold polenta into even-sized slices. When I want to reheat it, I spray a cast-iron skillet with some olive oil, and when it is warm, deposit slices of polenta in it, then cook on both sides. If done properly, the polenta slices will have a thin crust that adds to the pleasure of eating leftovers. And if the crust sticks to the skillet, it will come off shortly afterwards, and provide you with a crispy treat. (Doing the latter on purpose is allowed.)

Paolo of Quatro Fromagio has recently devoted a post to polenta taragna, which includes his recipe (with butter, hence closer to the tradition than mine).

1 Both mais and granturco mean corn in Italian.

Whb319

This is my contribution to edition #319 of Weekend Herb Blogging, an event started by Kalyn of Kalyn's Kitchen, now organized by Haalo of Cook (almost) Anything at Least Once and hosted this week by Chris of Mele Cotte.

This post contains the roundup of the event.

Click on the button to hear me pronounce the Italian words mentioned in the post:

polenta taragna

or launch the polenta taragna audio file [mp3].

[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]

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polenta, cornmeal, buckwheat

Newrule

polenta taragna

DSC_0002dw

La polenta taragna è stata una delle grandi scoperte gastronomiche seguite al mio trasferimento da Perugia a Milano, insieme ai pizzoccheri e alla bresaola, tanto per rimanere in Valtellina. 

Mia madre faceva la polenta rigorosamente come primo piatto o meglio piatto unico, metà farina più fine e metà più grossa, condita con un sugo sostanzioso fatto con carne di maiale e salsicce. Per reazione, io preferisco la polenta bianca, con solo formaggio e servita come contorno. 

Non so quale sia la proporzione di farina gialla e farina di grano saraceno nella polenta taragna, ma io uso metà e metà di volume. Ho cominciato un po' perché mi piace e un po' perché ricevo le due farine nella mia cassettina delle granaglie, macinate di fresco con grani di produzione locale. 

Ingredienti:

  • 65 g farina di granturco per polenta fioretto macinata a pietra
  • 75 g farina di grano saraceno macinata a pietra
  • 950 ml acqua [vedi Nota sotto]
  • un po' di sale
  • formaggio a scelta, in quantità a piacere, tagliato a pezzetti o grattugiato, a seconda della consistenza; naturalmente se avete accesso ai formaggi tradizionali della Valtellina, scimudin, casera, bitto, usate quelli

Nota: La polenta che faccio è piuttosto morbida. Diminuendo la quantità di acqua si ottiene una versione più soda. (Tenete presente che la polenta si rassoda quando si raffredda.)

Mettere l'acqua in una pentola e salare leggermente. Aggiungere lentamente a filo la farina gialla e poi quella di grano saraceno, mescolando col frullino a mano. Porre la pentola su fuoco medio e portare ad ebollizione, poi abbassare il calore. Continuare a mescolare col frullino fino a quando la polenta si rassoda e a quel punto passare ad usare un cucchiaio di legno.

Cuocere la polenta per 50 minuti (io di solito la cuocio qualche minuto più a lungo). Durante la cottura, mescolare spesso per evitare che la polenta si attacchi al fondo della pentola e anche che accumuli vapore e poi provochi piccole esplosioni vulcaniche.

La polenta taragna tradizionale viene condita con burro e formaggio. Io ometto il burro per avere un piatto più leggero, ma certamente aggiungo il formaggio, facendo la spesa tra quelli di mia produzione e sperimentando combinazioni diverse. Non peso il formaggio, ma una volta l'ho fatto per amor di precisione e ho usato 60 g di Asiago stagionato grattugiato. Quando uso formaggio più fresco la quantità è sicuramente maggiore. Mi piace sentire il sapore del formaggio, ma cerco di ottenere un sapore equilibrato che mi permette di servire la polenta come contorno a piatti di carne o vegetariani.

Aggiungere il formaggio al termine della cottura e mescolare per incorporarlo. Assaggiare e, se necessario, aggiungere formaggio. Servire immediatamente. Se utilizzate del formaggio a pezzetti, i frammenti che non si sciolgono completamente creano un piacevole contrasto.

Quando faccio la polenta per noi due, ne avanza sempre e la metto in un contenitore da frigo cubico in modo che poi sia facile tagliare fettine di dimensioni regolari. Per riscaldarla uso una padella di ferro ben oliata e calda nella quale adagio le fettine di polenta fredda. Se si ha pazienza, dopo qualche minuto si forma una crosticina dorata molto gustosa e dopo aver girato le fettine si ottiene lo stesso risultato dall'altro lato.  

Whb319

Questo post è il mio contributo all'edizione numero 319 di Weekend Herb Blogging, un evento creato da Kalyn di Kalyn's Kitchen, organizzato ora da Haalo di Cook (almost) Anything at Least Once, la cui versione italiana è organizzata da Brii di briggishome, e ospitata questa settimana da Graziana di Erbe in cucina.

Questo post contiene il riepilogo dell'evento.

PaviaQuesto piatto tipico della lombarda Valtellina è il mio contributo all'Abbecedario culinario d'Italia, un evento organizzato dalla Trattoria MuVarA che ci porterà a visitare tutte le regioni italiane utilizzando come guida l'alfabeto. P come Pavia è ospitata da Paola di Voglia di cucina…Voglia di sognare…

recipe: polenta taragna

| Simona

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