A delicious and healthy idea (the chips are oven-baked without any added fats), to be used as an accompaniment to sauces or to give a crunchy touch to your dishes. This method can be applied to all the polentas prepared with our corn flours.
A nice and easy way to recycle the polenta made the day before, a delicious idea for an appetizer to be seasoned as you like! This simple method can be applied to all the polentas prepared with our corn flours.
Here's how to easily regenerate the polenta of the day before in just a few minutes! This simple method can be applied to all the polentas prepared with our corn flours and allows you to obtain a polenta as soft as a freshly made one.
Basic recipe for preparing a tasty polenta in just 15 minutes.
Basic recipe for using Precooked Maranello corn flour for breading.
The same technique can also be used for vegetables (for example zucchini cut into large and thin slices) or chicken meat.
This breadcrumbing uses the moisture of the main ingredient as an aggregator; in case this is too dry, a little milk can be used to moisten it.
Classical preparation of a gluten-free pasta with tomato sauce. The particular cooking technique of with subsequent washing can be used for the realization of any other corn pasta recipe.
Simple recipe for making a classic polenta. The polenta consistency can be varied by changing the ratio of water and flour. In addition, the polenta thus obtained can also be used in slices during the following days, to make fried or grilled polenta.
Basic recipe for a risotto “all’onda” suitable for any occasion. This type of preparation is the reference for the preparation of a classic Venetian risotto, regardless of the ingredients.
A classic springtime recipe with our corn lasagna. It is important to note that the lasagna are to be used dry as from the bag without any precooking and that the bechamel must be soft.