Di:
Preparare la polenta, versare in un contenitore spianatela ad uno spessore di circa un centimetro o poco più a secondo del gusto.
Lasciare riposare per 24 ore.
Trascorso il tempo preparare il sugo.
In una padella fate ammorbidire una cipolla, tagliare sottile con poco olio, aggiungere il pomodoro, aggiustare di sale e far cuocere a fuoco lento.
Tagliare la polenta a rombi e passare in una padella con una noce di burro.
Quando il sugo è pronto, aggiungere i pistacchi tritati, i semi di finocchio e il pepe verde.
Servire la polenta con la salsa in piatti caldi.
Polenta integrale con sugo ai pistacchi e finocchio
RSI Food 21.12.2022, 15:50
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