Recipe-of-the-Month: July 2017
For my Recipe-of-the-Month, I have chosen Toç in Braide (Polenta with Ricotta Sauce). The creamy polenta in this dish is topped with a simple ricotta sauce and crunchy cornmeal browned in butter. The late Carnian chef Gianni Cosetti suggested serving the dish with asparagus, shaved truffle, or sautéed mushrooms, depending on the season. For my recipe, visit Flavors-of-Friuli.com.