Polenta (pudding of maize) with Balsamic Vinegar

Prepare a good firm pudding of maize (polenta) so that you can cut it into slices. Leave the slices to dry for about a day. Then place them in a casserole with oil and let them brown on both sides until they have a crispy crust. Pour a small spoonful of Cavedoni Traditional Balsamic Vinegar of Modena on the slices. If you like, you can arrange the slices of Polenta on the tray as follows: alternate a slice of “Polenta dressed with Balsamic Vinegar” with a simple slice of Polenta toasted and covered with a thin slice of pancetta.

 

Fried Ricecakes with Balsamic Dressing

In a bowl add 7 oz of cooked rice (risotto is particularly recommended), 3 eggs, 5 or 6 tablespoons grated Parmesan cheese, 2 handfuls of stale bread, and grated nutmeg , pepper and salt ; mix all the ingredients until you get a consistent dough , but not hard, not too runny; form into flat cakes. Roll in breadcrumbs and fry in hot oil . Prepare in a casserole a bechamel sauce as follows: melt 1 oz of butter, add 2 tablespoons of sugar and a half tablespoon of flour. Gradually add 1.5 oz milk and 4 spoonfuls of Cavedoni Balsamic Vinegar of Modena, salt and pepper. Stir constantly so as not to form lumps. Drizzle the warm ricecakes with the sauce.