Is No Marks Cream Really Works On Oily Face Marks

Fabio Zago thanks and salutes all the students

this year that have followed him and

write a prescription for the upcoming holidays.

Congratulations again to all!

and polenta pudding with dried cod creamed

Ingredients for 4 / 6 persons:
Stoccafisso spider
500 g extra virgin olive oil 1 dl , 5
1 clove garlic 1 anchovy fillet


n 1 Shallot Potatoes 200 g
Sparkling
dl 3 dl Milk 3

Chervil Salt Pepper


For the polenta :
Corn flour coveted gold foil or 200 g Butter

Water g 800 g 20 g 10
Sale

Procedure:
Soak the dried cod in cold water for 3 days, changing it frequently.
Cut the cod into pieces and cook in boiling water for 30 minutes. Allow to cool and clean to retrieve only the pulp.
Brown with half the garlic oil, chopped shallots and anchovy, combine dried cod.
Pour the sparkling wine and let evaporate.
Add milk and potatoes cut into small pieces.
Cook on low heat for 1 hour and a half.
Season with salt and pepper.
Let cool and blend in the cutter.
Bring to boiling water, add salt and butter.
Pour the flour and mix.
Cook the polenta over a low heat for an hour, stirring often.
Spread the polenta in a shallow container large, lightly greased.
Cool. With
coppapasta form of disks 6 / 7 cm in diameter and 1 cm thick.

Service:
brown in frying pan disks of polenta with a little oil. Season with salt.
Soak the mixture of dried cod.
Dial up hot plates 5 layers (three of polenta and two fish).
Sprinkle with a little olive oil and garnish with chervil.
Serve.

Note:
the recipe must be planned well in advance.

Wines: Sauvignon
Pierre