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Di: Alan Rosa
Per la preparazione della polenta: portare a ebollizione 1 l d’acqua salata in una pentola e aggiungere a pioggia 250 g di farina di mais rimestando con una frusta. Cuocere la polenta per un’ora mescolando di tanto in tanto Tagliare 6 cipolle a fettine e farle sudare in pentola con olio extravergine d’oliva senza farle colorare ma cuocere. Spolverarle con la farina, bagnare con 4 dl di vino bianco e far ridurre per 20 minuti; aggiungere 2 dl di fondo bruno e cuocere per altri 10 minuti, salare, pepare e aggiungere il prezzemolo tritato.
Per la preparazione della luganighetta:Far rosolare per bene i 4 rotoli di luganighetta e aggiungerla alla salsa. Servire con la polenta.
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