This traditional Venetian dish uses two central foods in the local cuisine and is often served for holidays and religious occasions; in Padua, it is served as the “food of devotion” to remember the departed.
Time: 1 hour and 10 minutes Difficulty: easy Serves: 8
INGREDIENTS
500 g canned beans such as borlotti, or pinto, drained
350 g cornmeal (polenta)
50 ml of olive oil
salt and pepper to taste
METHOD
Puree half of the beans.
Bring the water to a boil in a large pot, add the whole beans and the pureed beans, then pour the cornmeal and cook together, stirring. Season well with salt and pepper, the olive oil and cook a few more minutes together.
Pour the mixture onto a large wooden cutting board and let it cool.
Once cooled, it will become firm, and may be sliced and grilled or fried.
Time: 1 hour and 10 minutes
Difficulty: easy
Serves: 8
INGREDIENTS
METHOD
