In the past the kitchen of Tredozio consisted of humble dishes like Paciarela, a typical polenta in the area. Is a complete dish consisting of modest ingredients like corn meal, beans and tomato paste.
The Paciarela must be savored warm, but a way even tastier to eat is fried. To prepare it is necessary to cool the mixture made of polenta and beans, then spill out of a cut, cut into thin slices and fry them in boiling oil.
Every year you can enjoy the impressive Paciarela during the Bartolaccio Festival which takes place the first two Sundays in November.
- 1 kg of maize flour for polenta unrefined
- 2 leeks (white part only)
- 300 g of cooked Pinto Beans
- 5 tablespoons tomato paste
- 2 hg of bacon
- 1 clove of garlic
- 1 sprig of Rosemary
- extra virgin olive oil to taste.
- water to taste.
Sauté the leeks thinly, with Diced Bacon, then add the beans previously boiled water, and let it cook until the water has evaporated. Meanwhile prepare the polenta, which once ready, must be added the sauce of beans, leeks and bacon. Then stir and serve.