Skewer of local cheese - Skewer of local cheese in breadcrumbs served on toasted coconut flavoured polenta with pachino tomato preserve

Description

For the skewer, 24 gr of local cheese from the Padola dairy, 1 egg, breadcrumbs and flour as necessary.
For the polenta,1 litre of water, 25 gr of salt, maize flour for polenta, 80 gr of grated coconut.
Cut the cheese into cubes. Roll the cubes first in the flour, then in the beaten egg, then in the breadcrumbs, and fry them.
Boil the water for the polenta, gradually stir in the flour and the salt, and when the polenta is cooked, add the grated coconut.
Serve the cheese in breadcrumbs on a skewer, on top of the toasted slices of polenta, adding the pachino tomato preserve.

Restaurateur
Last Modified: 14/12/2011
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