Zutaten
- Instant polenta 250 g
- Borlotti beans 1 can
- Tomato paste
- Tomato purée 200 g
- Guanciale 50 g
- Oil for frying
- Rosemary
- Salt
- Pepper
- Extra virgin olive oil
Vorbereitung des Rezepts
1
In a pan, heat a drizzle of oil with a sprig of rosemary and let the beans absorb the flavor.
2
Add the tomato purée and the tomato paste, then cook for 15–20 minutes.
3
Prepare the polenta according to the package instructions, mix in the bean “ragù,” pour everything into a container, and let it firm up in the refrigerator for at least 3 hours.
4
Cut into strips of your preferred size and fry in oil at 170°C.
