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Toc’ in braide
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
For 4 people
Ingredients
200 g very finely ground cornmeal,
4 tablespoons water,
4 tablespoons milk,
salt.
For the cheese cream (toc'):
100 g fresh cow's ricotta,
100 g fresh goat's ricotta
100 g alpine cheese,
1 dl milk.
For the sauce (morchia):
100 g butter,
50 g of corn flour.
Introduction
Toc' in braide, which can be translated as "Intingolo del Podére", is a typical appetizer of Carnic cuisine. It is a rather tender polenta accompanied by a cream cheese which tends to be liquid and a few spoonfuls of "morchia", a hazelnut-colored sauce obtained by browning butter and corn flour.
Preparing
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