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Leftover-polenta rotolo with corn salad from Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto (page 57) by Marc Vetri and David Joachim

  • Parmesan cheese
  • corn on the cob
  • black peppercorns
  • parsley
  • sherry vinegar
  • polenta
  • durum wheat flour
  • egg yolks
  • tipo 00 or pasta flour
  • white truffle paste

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Notes about this recipe

  • Eat Your Books

    Can substitute all-purpose flour for tipo 00 flour.

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