White polenta with cuttlefish ink
Leonardo Pellacani
to taste fresh cherry tomatoes
to taste butter
1.2 L water
400 g white polenta
Prepare the polenta by boiling the salted water and gradually adding the flour. Stir and cook the polenta until done. Garnish with a knob of butter. Arrange the dishes placing the polenta
in the centre and add the Èseppialnero, heated in a pan, on top. Decorate with little chunks of tomato and a parsley leaf.
