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.
Classic main course of Japanese cuisine, suggested here with our rice and with all the precautions to make the frying light and crunchy.
A classic rice salad with vegetables that are available all year round.
A mixed summer salad dish with corn pasta and seasonal vegetables.
An excellent combination featuring a very soft polenta maize pudding and the aroma of truffles.