Eggs with polenta flour chestnuts

(Jrt)

Eggs with polenta flour chestnuts
Note the recipe:

For 6 people
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 20 min
Time off:


Ingredients:

* Figatellu (liver sausage): 150 g
* Plays beef: 100 g
* Ricotta: 500 g
* Egg: 6
* Pancetta (bacon bacon): 150 g
* Chestnut flour: 250 g
* Saltwater: 75 cl
* Salt and pepper

Preparation:

Boil salted water, add the sifted flour chestnuts.

Turn continuously until a dough more dense adhering to the walls of the pot.

Pour on a towel sprinkled with chestnut flour, bread shape by folding the sides of the towel.

Cut the sausages and let the dry brown in a skillet, warm book.

Cook the eggs on a plate.

Cut a slice of polenta and a slice of cheese per person.

Arrange on plate with eggs, meats and juices.

Taste polenta soaking in the cooking juices.

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