Polenta Taragna: Polenta taragna is
made by adding cubes of butter and low fat cheese to the polenta mugna.
Sciatt: Form a batter with
buckwheat flour, water, salt and grappa (tablespoon). Cut same high fat
cheese into cubes, immerse in the batter (quite thick) and fry in oil.
Pizzoccheri: Prepare potatoes in
cubes, green beans and pizzoccheri cook all together in abundant salted
water. When cooked strain and add generously cubes off mild cheese
parmesan cheese and hot melted butter.
Carpaccio di bresaola: thinly
sliced raw dry meat dressed with oil, lemon, peper, slice of parmesan
cheese, porcine mushrooms.
