Rosemary bramata

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Preparation

100 g Bramata polenta
400 ml poultry bouillon
Put the poultry bouillon, bramata polenta and a sprig of rosemary into a vacuum bag and seal it on level 2.
Place the bag in the perforated cooking tray and then put the tray into the cold cooking space. Steam.
Steaming 93°C for 1 Hrs
50 g butter
1 clove of garlic, crushed
3 sprigs of rosemary
50 g Parmesan, grated
Before serving, melt the butter until it turns brown, add the garlic and rosemary, then leave to infuse a little.
Transfer the polenta to a baking dish. Sieve the butter and add to the polenta along with the Parmesan. Stir all the ingredients together well.

Tips

The bramata polenta should be slightly runny.

Perforated cooking tray

Quantity Ingredient
50 g butter
50 g Parmesan
1 clove of garlic
100 g Bramata polenta
400 ml poultry bouillon
3 sprigs of rosemary

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