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Ingredients
Fonduta di formaggi
- 50 g di Parmigiano Reggiano, a pezzi
- 50 g di Gorgonzola
- 50 g di Fontina a pezzi
- 50 g di Taleggio a pezzi
- 250 g di panna (min. 30% di grassi)
- 1 pizzico di pepe nero macinato fresco
Polenta
- 1500 g di acqua
- 1 cucchiaio di sale grosso
- 15 g di olio extravergine di oliva
- 400 g di farina di mais bramata
- Nutrition
- per 1 porzione
- Calories
- 797 kcal / 3335 kJ
- Protein
- 22.1 g
- Fat
- 41.8 g
- Carbohydrates
- 83 g
- Fibre
- 3.1 g
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