Valtellina, a land with a wealth of flavours and food and wine excellences. Culture and tradition can also be discovered and enjoyed at the table, thanks to a very wide variety of products. Many of them boast European markings of quality and origin: Bresaola from Valtellina PGI, Bitto PDO, Valtellina Casera PDO, Apples from Valtellina PGI, wonderful DOC and DOCG controlled appellation wines and now also Pizzoccheri PGI. Go on- be tempted by taste.
One variant of traditional Valtellina polenta is polenta taragna. The word “taragna” comes from the verb “tarare” which means to stir. When making the polenta, it must in fact be stirred constantly, to stop it from sticking to the bottom of the pan. As this is a very filling dish, it could be considered a meal in itself. However it is often accompanied by typical cured meats: sausages or liver mortadella.
Put the cold water into the paiolo (copper polenta pan), adding a pinch of salt and 250 g of butter and heat. When it boils, gradually pour in first the polenta flour and then the buckwheat flour. Stir constantly, making sure the polenta is thoroughly mixed to give a smooth, thick consistency. As it cooks, add the remaining butter a piece at a time and just before it is ready, two handfuls of breadcrumbs.
A few minutes before pouring the polenta out onto the basla or wooden serving board, add the cheese.
Tip the polenta out and serve before the cheese has time to melt completely.