Polenta and almond tart (Torta di fregoloti) 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 528) by Stefano Manfredi

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

Accompaniments: Runny custard (Crema Inglese)

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

  • semaphoredm on October 27, 2016

    A bit sweet. Maybe could substitute some of the sugar with more almond meal. I made it too thick, wasn't happy with it, so sliced it up and re-cooked the slices into biscotti, As biscotti they weren't too sweet.

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