Rugash (old valsesian recipe)

Rugash (old valsesian recipe)

TypologyMAIN COURSES

Serves four: 200 g of maize flour; 1 litre of water; 1 onion; butter; stock (or slightly salted hot water); 100 g of soft Valsesian Toma cheese; chopped herbs to suit preference (sage, thyme, chives, meadow herbs or thoroughly washed nettles…); 1 or 2 spoonfuls of tomato passata; grated Parmesan cheese

Prepare a soft polenta (i.e.: 200 g of maize flower for each litre of water). Braise a finely sliced onion in a little butter and stock. Chop the Toma into cubes and prepare the chopped herbs. Just before the polenta is ready, add the cheese and a piece of butter, mixing all the time. Then add the onion, the tomato passata diluted with a little water and the chopped herbs. Mix thoroughly and serve in bowls with a sprinkling of Parmesan cheese.