Polenta with borlotti and cavolo nero (Polenta incatenata) from Stefano Manfredi's Italian Food: Over 500 Recipes from the Authentic to the Modern and from the North to the South of Italy (page 292) by Stefano Manfredi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • e_ballad on March 22, 2017

    Suspect there's something wrong with this recipe's ingredient quantities. Calls for 250g shelled fresh borlotti beans or 1.8kg dried borlotti beans...

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