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Chestnut flour polenta with pork bones

Sweet flour polenta is accompanied by boiled pork bones and is an ancient Garfagnana specialty. A simple preparation to rediscover to taste local chestnut flour.

INGREDIENTS:
Chestnut flour
Water
Salt
Pork bones

PREPARATION
Sift the flour and add it little by little in a pan with boiling salted water and turn vigorously, then continue to mix.
After 20 minutes the polenta is cooked.
Serve hot with pork bones previously cooked in water.